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.

I had lots of tempura crumbs, so I topped them in this soup.Adjust the amount of miso as the shio-kombu is salty (reduce the miso slightly than your usual version), and make the miso soup with a rich dashi base.Do not boil too much if you use a dashi sachet to extract the dashi broth. When removing the sachet, do not squeeze out the liquid otherwise, the broth will become bitter. Recipe by nonmam

Sweetness from cabbage and corn! A miso soup with a flavor reminiscent of miso ramen, thanks to chicken broth and sesame oil. Popular with the family. A Chinese-style soup.The origin of this recipeI didn't have Japanese dashi, so I made miso soup with chicken broth.It tastes like miso ramen, making you crave noodles.

When I used to live in the U.S. and didn't have access to Japanese mushrooms like shimeji and shiitake, I used mushrooms instead in miso soup. It's actually pretty tasty! Since then it's become one of my favorite dishes to make.Place the mushrooms in cold water (don't start boiling them with hot water) and simmer them very gently to extract their umami. If you are in a hurry, add a little dashi stock. Don't add too much miso since it will overwhelm the flavor of the mushrooms. Use plenty of mushrooms for the best result. For 3 servings. Recipe by Crepemeter

I often buy a bag of shredded cabbage, but there is too much. So I used some for miso soup.Nothing special. Recipe by HAL.M

My boyfriend taught me this recipe ♪We love myoga ginger.This recipe is for about 2 servings.Adjust the amount of dashi stock and miso to the servings. Recipe by naomixx

This is a miso soup recipe which I came up with.Mind you don't over-boil the mozuku seaweed. Recipe by Yuuyuu0221

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

I make miso soup with various kinds of vegetables, but this combination is my favorite.This time I added aburaage, but feel free to omit for a lighter soup. Recipe by Nobiita

You can use less miso because the ginger will give additional flavor.Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

I bought one whole nagaimo, and this is one of the dishes I made in an attempt to use it all up.Be careful when peeling the nagaimo, since your hands could slide off due to its sliminess. The salt content of the miso depends on the brand, so adjust its amount to your taste. I used wakame seaweed, but green onions, myoga ginger, okra, snow peas, etc. makes it delicious as well so give it a try. Recipe by Kawakamisan