I've come to like the consomme flavor lately, so I tried making this.My son really liked it, so I uploaded the recipe.You can use sausage or bacon in lieu of the ham, which is also delicious.Be sure to add the lettuce last. Recipe by Sattan mama

I added cooked penne into my usual vegetable soup, and it turned out to be a nice lunch.It's healthy with lots of vegetables.You can also use spaghetti or macaroni instead of penne. Recipe by annnnn

I love the texture of fresh lettuce, so wanted to try using it in a soup.Turning off the heat before adding the lettuce ensures that it maintains its crunchy texture. This is great with soy sauce or grated cheese added. I've heard from other users that have tried adding extra ingredients, such as enoki mushrooms, corn, tofu and eggs. Recipe by Yuminyamu

I made this for my child on a weekend.By using quick cook macaroni, you can make it even faster!You can bulk up the soup by adding an egg or wiener sausages. Recipe by jjcream

I just came up with this recipe when I was cooking dinner and realized that I completely forgot to make soup.- Olive oil has its unique aroma so you can omit it if you don't like it.- You can get a rich aroma by using butter.- If you are adding any ingredients, put them in Step 1. It's good with bacon, sausage, onion, cabbage, carrots, spinach etc. Recipe by A-jin

I made this to use up some lettuce. The simple taste of bacon gives this soup a deep and rich broth.I just wrote down estimates of the ingredients, so please use as much bacon and lettuce as you want!If the flavor is too thick, you can adjust with salt and pepper. For 2 servings. Recipe by Kazapi-

I was thinking of a dish to make with burdock root and I came up with soup.You can eat lots of burdock root if you use it in soup.The soup has a gentle taste so you can enjoy the deliciousness of the burdock root.If the taste is too weak for you, add an extra 1/2 - 1 teaspoon of consomme.The burdock root skin is the most fragrant part, so don't peel off. If you do, you will miss out on the nice aroma. Recipe by Kaiko

Ran out of consommé, so I added bouillon!The story behind this recipeMy child said, 'Make soup!' so I started making it in a hurry. I realized I was slightly short on consommé, so I decided to use the extra bouillon I had.

This soup make you make you fall in love with simple traditional Japanese cooking. This is the regular soup we have when we have grilled fish.I don't really take the time to drain my tofu properly, so the extra water from the tofu ends up thinning out the soup so the saltiness is just right. Adjust the seasonings to your taste. For 4 servings. Recipe by Pukuttopukumaru

Duck blood, black fungus, shiitake mushrooms, enoki mushrooms, tofu, eggs, and carrots make a pot full of nutrition.

Its cheap and low in calories!Please try this with other vegetables too. For example, scallions, cabbage, carrots or shiitake mushrooms, etc.You can substitute the doubanjiang with yuzu kosho for a different flavor. Which, by the way, I like.This might be too spicy for children. Recipe by Maakunnookusan

Add the umami of enoki mushrooms to the nutrition of leafy greens. Featured on August 8, 2016, and again on September 23, 2018. Thank you for the support!Origin of this recipeI was inspired by Amanojako's miso soup with komatsuna and ginger, and I thought miso soup with komatsuna would be great. I combined it with enoki mushrooms, which I was researching for their umami. I couldn't find a simple recipe when I searched, so I created this one.