Every year, I make the basis for miso soup, two tubs of fresh natto paste from 4 Tbs of old natto paste and fresh soy beans, keep them in the fridge. In case one tub goes bad, I always have the second tub to continue with. I use one pound plastic tubs. One plastic tub of natto makes sixty bowls of miso soup.The broth base is made from a cup of shrimp shells with the heads and tails on, i freeze those till I have a cup full. You can also buy ground dried shrimp or bonito soup stock in dried form in Hispanic or Asian stores or on amazon.When fresh shitake mushrooms are abundant, I slice and dry eight pounds on the picnic table outside to make one pound of dried mushrooms and save for soup. I grow very mild chinese garlic green chives year round in a planter pot or window sill glass bowl.Slivered firm tofu makes the soup complete. My recipe for home made tofu is here on cookpad.

This is how my family used to eat natto when I was little.Your miso soup can have absolutely anything inside, but I think it's best to keep it simple for this recipe. Recipe by HAL.M

Everyone knows miso soup. Today, I will introduce miso soup using Natto and egg. It's so mild and creamy, and besides this is the nutrient-rich soup.#miso soup #natto #healthy

Both my husband and I come home late from work, so we often rely on easy but nutritious soups.If you prepare a lot of salted pork and have it on hand, you can use it for many dishes.Make sure the soy milk is added right before you serve the soup or else it'll start to harden and lose its smooth texture. Recipe by Staff Takako

【 youtu.be/GR2lbWdwES0 】Miso Soup, a traditional Japanese soup with seaweed, tofu, onion, miso and any other toppings of your choice. It actually comes from fermented soya beans and malt, used in Japanese cooking, usually accompanied with the majority of Japanese meal and rarely on its own. Enjoy some healthy soup with real dashi stock and no added flavoring-suitable for both children and adults.

I bought some ultra-cheap ramen noodles that came without any soup. I wondered if I could make the soup easily, so I gave it a try. I also have recipes for soy sauce based soupand salt-flavored soup.Please adjust the amount of ginger, garlic and oil to your taste. The saltiness of miso and mentsuyu vary depending on the brand, so please adjust those too. You can add some doubanjiang spicy bean paste too. If you top the ramen with meat-miso sauce, it will become dan dan noodles (seeFor 1 serving. Recipe by Mitsurou

I serve miso soup to my family every morning. I've been trying out different variations.You can add a teaspoon of sugar if using unprocessed soy milk. Do not overcook the cabbage, or else it'll become too soft. Firm tofu is best than silken as it'll hold shape when cooking. Watch the heat and don't boil the soy milk, otherwise it will separate and does not look appetizing. Just warm it. Recipe by Yushuna

Miso soup is a traditional Japanese soup which is made from miso, fish and seaweed broth and vegetables. People who eat miso soup every day have a 50% less risk of stomach cancer than people who don't as shown in an investigation by the National Cancer Center in Japan.)  Miso soup also works for the prevention of stomach ulcers, ischemic heart disease and cirrhosis of the liver. Soy bean has a lof of essential amino acids, vitamins and minerals. You can put many vegetables in the soup to get even more vitamins. It's good for the skin and dieting.

Miso is a fermented soybean paste, mixed with salt and koji mold.There is a wide variety of Miso pastes in Japan. White, light brown, brown, deep brown, mild, salty, mixed with barley... This is because of the region in which they originated, related to the climate and daily life style of that area.Miso soup is a famous Japanese healthy soup, mixing Miso paste with fish broth and adding tofu or vegetables. At breakfast, lunch, dinner, buffet, restaurants, schools, home... Miso soup is served on many occasions and in many ways!Dango is a sticky rice powder ball which is mixed with water and then kneaded well.When I was a kid, my grandmother always made a special dango miso soup for me at breakfast whenever I stayed overnight. Even after I grew up, or for a short visit, she always made it for me. Dango miso soup is my favorite and reminds me of my grandmother!You can get fish broth packets, miso paste and dango powder in the US through Amazon or Jungle Jim's in Cincinnati, OH, if you are near there.#heirloom

I got tons of clam when I went clam-digging, and had them steamed in sake. Then I made miso soup with the leftovers, which turned out to be really tasty.Since then, I've been making manila clam miso soup this way.Use less miso than you regularly use to make miso soup. This particular miso soup will be tasty enough from the savory and rich flavor from the manila clams steamed in sake.Don't simmer too much after the clams open up (to keep them pump).I also make clear soup with manila clams steamed in sake. I highly recommend that, too. For 2 servings. Recipe by Isakochin.

Miso soup or “misoshiru” in Japanese is a traditional soup commonly eaten in Japan. It is super easy to make and dashi and miso paste are the two major ingredients used in this soup.Dashi or the soup stock can be easily made from scratch. If you don’t have the time or just want a quick and easy miso soup, dashi powder is also commonly used. Depending on regional and seasonal recipes, and personal preference, many ingredients such as mushroom, daikon, fish…. are often added. In this recipe, I use daikon and mushroom.(Youtube video: https://youtu.be/VZFw75myrew)

Miso soup has been the start to all of my great Japanese meals. And it’s so easy to make. The Ramen makes it more of a meal and using vegetable broth also makes it vegan...for those of you who swing that way. 😉 #mycookbook