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.

【 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.

Wanting something fresh and light ? With a little pop ? Well look no further we have MISO ! Thus is a nice flavorful brother that you can jazz up with vegetables and protein!

This recipe comes from a milk calendar, but has been modified slightly from the original recipe. My husband prefers to have bits of mushroom in his soup, so I puree only 1/2 of the soup and add it back to the pot for him. When my daughters are home, I puree all of the soup and add the cheddar cheese.

I am a huge fan of mushroom soup. As much as I remember, I used to survive on Campbell's mushroom soup during my military years. That and some instant ramen. I had experimented, researched and tasted my fair share of mushroom soups. Eventually, I had settled for Heston Blumenthal's version. I love how he adds potatoes to enhance the creaminess of the soup and also the stacking aroma from the addition of leeks.I used a varieties of mushrooms instead of just one. There are so many to choose from, the wild expensive to the underrated cheaper ones. In the end, I settled for my 2 favorite; shiitake and Swiss brown button mushrooms. What really stands out here is Heston blitz some dried mushrooms into powder and act as a garnish. It really kicks this soup up a notch. Before drooling over that, let's get started with the recipe.

Hello, I am Giselle, with my friend Jossie and we will share you one healthy dish recipe that we made in our English lesson. This recipe is good for you because it is healthy and rich in minerals that contain selenium which improves the body immune system. This dish is inspired by my mom. I chose this dish because its delicious and we want to share it with you all.Happy cooking! Stay healthy everyone!

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

My kid loves chicken soup, which is marvellous as they are always catching bugs.

Yummy.......great fixer when you have flu/cold xxx

The first time I had this, it was the instant variety. I never knew it existed. Reluctantly, I tried it and I was quite surprised. How can you say you don’t like it if you haven’t tried it?

When I learned this recipe in junior college, it called for heating the flour with butter, and would become lumpy. I saw a TV show that showed sautéing onions before making the roux and adapted that procedure. Since then I've been making corn soup with onions.Since it burns easily and spits when boiling, be sure to mix well from the bottom.It hardens when cooled, so when heating leftovers the following day, be sure to mix before heating as well. Recipe by Narimofugi