I made this soup for lunch with leftover Chinese cabbage. Recipe by Rachis

I made this soup with spring cabbage, which is difficult to use up.You can use tubed ginger instead of grating it. In that case, use about 1.5 teaspoons should.Stir-fry the cabbage really well to bring out its sweetness.I recommend using Chinese cabbage in the winter. Recipe by Otometeo

I figured if I changed broccolini pasta into a spring cabbage pasta, I could use up some of my homegrown cabbage. I tried using more soup than when making broccolini pasta.If you don't have cabbage, it's fine with just the clams.If you make the soup while boiling the pasta and time it just right, you can enjoy this while it's still hot. Recipe by Riki shokudou

I hate making miso soup, but I love this soup because it can be made easily, lol.If you microwave the radish at 600W for 2 to 3 minutes loosely wrapped, you can cut down on the boiling time.Please adjust the amount of salt and pepper used to your liking.♡ Recipe by Tomomaki0313

I made a simple, personalized version of some pasta I had at a restaurant.Shown in the picture is thin spaghetti broken in half and boiled for 7 minutes. Short pasta, such as penne also works well.If you don't have any spring cabbage, use regular cabbage and add it 2-3 minutes earlier to the pot. For 2 servings. Recipe by Cha-miru

I wanted to eat a side-dish soup, so I made this with spring cabbage and fresh onions.Be careful not to burn the anchovies and garlic. Recipe by KaoRi

I was aiming to achieve the taste of instant Chinese egg soup, and came up with this.Depending on the brand, the flavor of the Chinese chicken stock powder will vary, so adjust the amount to taste. Also adjust the desired thickness with the amount of potato starch dissolved in water. Recipe by Hokkori-no

I wanted to use up some Chinese cabbage, so I made this soup using the ingredients that were in the fridge.I tried to bring out the sweetness of the Chinese cabbage by using the minimum amount of water and by steam-simmering the ingredients.Since I don't really like drinking soy milk as it is, I try to use it in soups.You can mix in any vegetables of your choice.You can also add any leftover vegetables.Adding grated cheese is optional.You can also add katakuriko dissolved in water to thicken the soup.This soup should be okay even for those who aren't fans of soy milk, but you can make it all the same using milk. Recipe by rose12

I never used to add miso to milk soup, but when I tried adding it, it was really tasty, so I use it in most of my recipes now.Miso goes well with dairy products, so if you add it as a hidden ingredient, it will bring out the richness and umami. Recipe by Mugitarou

This is an easy and classic soup to make when you want Chinese food.The salty seasoning of wakame will change the taste of the soup subtly, so adjust the amount of Wei-pa. Recipe by Eiyoushino recipe

My daughter loves user "Dorayuuku's" "Egg & Chinese Cabbage Miso Soup". I always use dashi stock granules, but when I ran out, I used kombu tea, bonito flakes, and aburaage. My daughter loved it, so I uploaded this recipe. "Dorayuuku," thanks for the wonderful recipe.If you add kombu tea at the beginning, it gets too bubbly, so add it later. You can use less miso (to reduce salt) and it will still taste delicious because of the umami in the aburaage, kombu tea, and bonito flakes. Of course, you'll also get a lot of nutrition from the bonito flakes. Recipe by miyuki12

I tried making a soup pasta with emphasis on the soup, featuring seasonal sweet onions, spring cabbage, carrots, bacon, wieners, and pasta.The soup is the main draw here, so I only used a little pasta.Use as much pasta you like.I used short pasta, but you could also use spaghetti broken in half, macaroni, penne, or whatever type of pasta you like.Use as much consommé you like. Recipe by Kaorink