I'm not usually the biggest fan of mushrooms, but recently felt compelled to have a creamy mushroom soup and this turned out amazing. I think I like mushrooms now..

I had komatsuna and king oyster mushroom leftover, so I combined the two to make this soup.Don't overcook the komatsuna or you'll lose the crunchy texture. Recipe by HAL.M

This is just my take on a simple shrimp Ball soup with a little twinge of sour brought in by the rice vinegar. I have several veggie options listed below. You can add as many as you'd like or none at all. I prefer only adding 1-2 veggies so as not to take away from the shrimp balls too much. I made tonight's soup (pictured) with the snow peas.This will yield 24-25 tablespoon sized shrimp balls.

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 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.

Always a fan of creamy mushroom soups. And this one is brilliant even without real cream. The flavour may vary based the type of mushrooms used. I used wild chanterelles and hedgehog mushrooms picked that day.

This mushroom soup is rich and filling. Earthy wild rice compliments the deep mushroom flavor that's from the combination of seared mushrooms and mushroom powder. Use full wild rice instead of "wild rice blends." I've used a pressure cooker to speed up the rice step, but you could simmer the rice covered for one hour instead. If you buy dried mushrooms, you'll need a spice/coffee grinder. Otherwise, you can buy pre-powdered mushrooms.

Oyster is recorded to be strengthen kidney jing which is the fundamental source for all other meridians.

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.

I came up with this healthy and easy soup.Sautéing with olive oil first brings out the flavor of the ingredients. Adding the light soy sauce at the end brings all the flavors together. You can use any kind of mushrooms you like. Recipe by COCOLOVE

This soup make you make you fall in love with simple traditional Japanese cooking. This is the regular soup we have when we have grilled fish.I don't really take the time to drain my tofu properly, so the extra water from the tofu ends up thinning out the soup so the saltiness is just right. Adjust the seasonings to your taste. For 4 servings. Recipe by Pukuttopukumaru

I love wonton soup! This is one of my comfort foods. I found this recipe on the web quite awhile ago on "Damn Delicious". I made a couple of alterations but not much.This an afternoon project. Sitting at my dining room table, watching TV and making wontons. I lay them out on sheet trays lined with parchment paper and freeze what I don't use for dinner that night. The frozen ones I put in freezer bags in dinner size portions for future dinners or lunch.I would give instructions on how to wrap them, but the package of wontons gives really good instructions. I will say, make sure you get all the air out when you seal the or they will burst when you cook them.Hope you enjoy. 🙂