It's ok to use dashi stock powder, but it's not quite as tasty as dashi, which took a long time to make.It's a waste to throw away the dried sardines after making dashi, so I left them in the soup.You can enjoy their taste by chewing them well.The dashi tastes better if you soak the dried sardines in water for a long time. If you soak them the day before, it comes handy when you make breakfast. Recipe by sachie mama

I love soup when it’s chilly out. I use reduced sodium broths and skim milk in all my recipes that call for these ingredients for healthier soups but regular broths and whole milk would obviously give the soup more flavour and creaminess. I puréed the soup until smooth here but I also enjoy it partially puréed with chucks of potato and cauliflower.

I've been making this for a long time.It's fine to mince the garlic and chop the green onion into small pieces. Recipe by Yuuyuu0221

I've loved this corn soup when I was a child. Since it's easy to make, I often helped out.The powdered cheese gives it's kick, so hold back on the salt. Also for the pepper, white pepper looks better than black. Recipe by *yukimi*

A recipe I found a long time ago just updated it and made it faster to cook

I wanted to use chicken breast, which is high in protein and low in calories, with highly nutritious soy milk. When I made this soup with spice, it made me sweat since it improved my metabolism. This recipe, however, uses curry roux to make the flavor milder and the process simpler.As long as you use onion, ginger, and garlic as the base ingredient, you can use any vegetable to make the curry. Also feel free to use your choice of meat.The amount of roux depends on how much the soup reduces when simmered; adjust to your preference. If it tastes too plain, add more roux. If it's too strong, add more soy milk or water. Recipe by Yamase Rieko

This was a recipe I originally found online but ended up tweaking a little to make it my way. I wanted to try this for a long time and it was delicious!

This is an extremely easy soup to prepare. I think it's one of the recipes that I've mastered when I was a child. Traditionally, it uses spinach. Since I happen to have some sweet potato leaves, I used them instead.

This soup is hearty and eats almost like a pasta dish. I make this in the slow cooker, but it could easily be made in a stock pot over the stove. Use baby spinach instead of kale if you don't like bitter greens.

So I have wanted to make my own broccoli soup for the longest time and now I finally just went for it.

I made this easy, quick cream soup using milk, light cream, and katakuriko.The daikon radish is so good that this has become one of our family's favorite dishes.Pre-cooking the onion and daikon in the microwave shortens cooking time. We use low-fat milk and light cream at my house, and this soup turns out really good. The flavor is really mild. Recipe by mama deko

Long ago, I lived near a ramen shop that served ramen in umeboshi and butter. I loved it. I had cravings for it, and made this, recalling the original taste.Adjust the amount of bouillon and soy sauce depending on the salt content of the umeboshi. I use low-salt umeboshi. If you are using umeboshi flavoured with honey, use sake instead of mirin. Recipe by Kuccharu