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 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

It was so hot one day, but I still wanted some miso soup with dinner...so I whipped up this miso soup. My husband loved it, so I uploaded the recipe.It's very easy so I don't have any tips, but I find it a bother to chop things so I just rip up the shiso leaves straight into the miso soup bowls. For 3 servings. Recipe by Dorayuuku

I don't use miso with dashi, so I've always made miso soup this way.The reason for turning the heat off at Step 2 is to prevent the ingredients in the soup from becoming over-cooked, which would make the soup too rich.The sake dissipates while cooking, so it's fine to serve this soup to children.If you are using miso with dashi already mixed in, you can omit the dashi granules.Adjust the amount of miso to your taste, but I recommend adding a little more than you're used to! For 2 servings. Recipe by Sarami19

【 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 love miso soup and I wanted to combine it with Shirataki noodles to make a lighter and healthier version of a miso ramen.

Thank you for making this a popular recipe with over 100 people trying it! This is a classic miso soup with nameko mushrooms, tofu, and green onions.About this recipeMy husband loves nameko mushrooms, so I often make this miso soup.

This miso soup is rich in dietary fiber from maitake mushrooms and isoflavones from tofu and fried tofu. It was featured in a recipe book! The origin of this recipe: I made maitake mushroom miso soup with ingredients I had at home, and it turned out so delicious that I decided to share the recipe! I couldn't find this combination when I searched, so here it is.

This is the miso soup that I make at home when I'm in a rush! Recipe by Baundo

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

It's light, and easy on your stomach. I also like this because it's easy and quick to make ♪Make sure not to bring the pot to a boil after adding the miso. Recipe by chiaki2012

I just used some leftover zucchini and new harvest sweet onions to make miso soup, and it was amazingly good. I added tofu to make the soup more substantial.The ingredients cook through quickly, so you can bring it right up to the boiling point to enjoy the texture of the vegetables. The vegetables are also delicious if simmered for some time.Plaese adjust the miso soup to the versiion you prefer. Recipe by Jikana