I've been using this recipe for more than 15 years. It's a low calorie soup with tons of vegetables. I made this to "reset" my body after New Year's eating.The key is to season the dashi soup generously. Water will come out from the vegetables so adjust the seasoning as you go. Recipe by Mamemame

The kenchin soup that my grandmother used to make was more like tonjiru (pork-based miso soup). Still, it was very tasty. Sometimes, there were some baby scallops thrown in, and other times, chicken drumettes. I haven't surpassed my grandmother's yet. I am still an apprentice in this sense, but I will keep on trying to improve on it.Sweet white (shiro) miso is used in this recipe. Adjust the amount of soy sauce by tasting. The soup will taste better on the second day than the first, after the flavors have settled in. We make it with less stock in our family. When served, it looks like this in the photo. Recipe by Boke

I thought sesame oil might remove the fishy smell, so I added it to the tsumire. Since I used sesame oil, I flavoured it to taste like kenchin-style soup.Please add your favourite vegetables. A sprinkle of green onions will make the soup even more delicious. Recipe by Raby

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

Bought a tub of dashi miso paste in my neighborhood supermarket. Try this combination which turned out tasting great. The mirin can be bought from Daiso for 2 dollars only. It helps to sweeten the soup.

Normally, Miso soup are just tofu & wakame, but the possibility are endless when it comes to miso soup. You can add your favorite ingredients such as potato, carrot, daikon or clams. As for my personal favorite, I use mushroom because it adds more texture to the soup. Feel free to replace the ingredients with anything you like & make experiment with it.

Since I was small, my miso soup has always been made with firm tofu. I love firm tofu since it's so dense and filling.Make sure not to overcook the tofu. Just turn the heat off when the soup has warmed up. Recipe by Ryokutan

I made this recipe because I received delicious firm tofu.If you don't have enough ground chicken, adding a beaten egg is also delicious (the picture shows 100 g of ground chicken). For the tofu, you could use firm or silken tofu. Use whichever you prefer. Recipe by Yukirusan

This has been my family's favorite soup since my childhood that's my mother's specialty.Fry the tofu well. You will end up with quite crumbly tofu, but this is a tasty addition to the soup. Adjust the quantity of soy sauce to your liking. Add your favorite vegetables. Recipe by Paripariichigo

I like miso soup with fresh julienned daikon so I make this often.I usually use sardines in place of dashi stock granules, but you can use whatever you prefer.I prefer the daikon to be very tender, but you cook them for as long as you want. Recipe by umemodoki

This is made with ingredients that cook quickly for those busy mornings.There are no hints...Since the miso is added first, don't let it come to a full boil. Recipe by inyako

I love cooking miso soup with my parents' homemade miso.