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

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

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 rearranged a surinagashi soup (made with dashi and ground up ingredients) to a warm miso soup.I use strong bonito flake dashi soup and thinly flavor it with miso. If it doesn't have a strong dashi flavour, it tastes like baby food.Step 1: Once you add the potato, simmer while stirring. If you leave it, it will get thick and chunky at the bottom of the pot. Recipe by rie-tin

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.

For times when the weather's too hot for warm miso soup, but you still want a soup.Served in a cool, clear glass container, it's perfect for guests.For cold miso soups, I recommend mildly flavored white miso or barley miso. For 2 to 3 servings. Recipe by pogue

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

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 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

My mother taught me this recipe.Please don't boil the nameko mushrooms and tofu for too long. If you can't get the timing right and they're overcooked when you add the miso, try adding the miso first and then add the nameko and tofu. If you do that, then after adding the miso, don't let the soup come to a boil. For 4 servings. Recipe by Yuuyuu0221.

Fuss free easy and quick miso soup with a balance of good fats and protein. Yummy too :) No cooking required! Perfect for rainy cold days.