I wanted to enjoy a generous portion of spring cabbage since I had a lot lying around so I came up with the soup! The umami of the bacon, the sweetness of the cabbage and the miso are a perfect match!The big eaters in my family love this!The umami of the bacon and miso combined is really delicious. For 4 servings. Recipe by Wa-chan

I often buy a bag of shredded cabbage, but there is too much. So I used some for miso soup.Nothing special. Recipe by HAL.M

My mother used to make this for me, so I tried recreating it from memory.The cabbage will cook through quickly, so if you prefer it to be crispy, adjust the cooking time. Recipe by Momokachama

Everyone in my family kept telling me that adding egg into miso soup with Chinese cabbage is really good, and when I tried it out, it had such a mild flavor that I had to upload the recipe.During the cold seasons, adding grated ginger with the miso will warm you up and tastes really good. Recipe by Dorayuuku

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

My mother used to make this miso soup for us all the time. It's still one of my favorites, so I uploaded the recipe.This will be even more delicious if you make a proper dashi from scratch using konbu seaweed and bonito flakes.When I'm in a hurry though, I rely on dashi stock granules. Recipe by kurukurumin

I love tuna and often have it simmered with Chinese cabbage, but I wondered if it would be good as miso soup, too.You can use dashi stock instead of water + dashi granules of course. Since plenty of flavor comes from the tuna, you can probably use less miso than usual. For 3 servings. Recipe by HAL.M

I make miso soup with various kinds of vegetables, but this combination is my favorite.This time I added aburaage, but feel free to omit for a lighter soup. Recipe by Nobiita

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

Daikon radish miso soup back home was always like this. This is my children's favorite miso soup now.If you cut the carrot too fine, the pieces will break, so cut them on the thick side. It's good even if you cook it for a bit too long. For 4 servings. Recipe by Remongurasu.

I had lots of tempura crumbs, so I topped them in this soup.Adjust the amount of miso as the shio-kombu is salty (reduce the miso slightly than your usual version), and make the miso soup with a rich dashi base.Do not boil too much if you use a dashi sachet to extract the dashi broth. When removing the sachet, do not squeeze out the liquid otherwise, the broth will become bitter. Recipe by nonmam

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