My mother taught me this recipe.Please adjust the amount of miso to taste.I recommend using dried sardine powder because it contains a lot of calcium.It's also nice with some wakame seaweed. Recipe by Yuuyuu0221

Once at a restaurant and I had the inside of a sweet onion baked whole until blackened with just dengaku miso. The onion's sweetness was so great that I wanted to recreate this dish without baking, so I tried steaming.Steam the sweet onions until a skewer can easily pierce through.But using a microwave is okay. I just somehow thought that steaming will keep the flavor from escaping.It's also plenty good without cheese and just the dengaku miso. Recipe by Miyacchu

The miso onions I had at the Kushi Institute were really delicious, so I tried making them myself.Don't touch or mix the ingredients until Step 4.Midway through, if the water content reduces too much, please add more while watching it carefully. Recipe by Jinbaro.

My grandmother used to make this miso soup with sweet onion and aburaage. She also used to put eggs in this miso soup. I adjusted my grandmother's seasoning to my taste.You can add all the dashi stock powder in one go. Adding it in two batches gives this dish more flavour. For 2 servings. Recipe by Akai denwa

The Chanchan-yaki I had during my Hokkaido trip was so delicious I had to try and recreate it.The restaurant used plenty of onions in their miso, a personal favorite. The garlic gave it a slightly spicy kick, making it just perfect with beer! I wonder if I can use this miso in any other dishes?!If you cut the potato too thickly, it won't become soft, so I recommend slicing thinly. You can use whatever you like for the vegetables. Bean sprouts also go with this nicely. Add more seafood such as scallops and shrimp for even more of a Hokkaido feel! Add more colorful ingredients if you're hosting a party with this dish. Recipe by yaburie

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

I just used some leftover zucchini and new harvest sweet onions to make miso soup, and it was amazingly good. I added tofu to make the soup more substantial.The ingredients cook through quickly, so you can bring it right up to the boiling point to enjoy the texture of the vegetables. The vegetables are also delicious if simmered for some time.Plaese adjust the miso soup to the versiion you prefer. Recipe by Jikana

Since I don't really like pickles, I came up with this side dish as an alternative.Either cut or crush the cucumbers -- prepare them as you'd like! Recipe by Poyo mama

I got a craving for a miso hot pot since it started to get cold. I didn't really feel like buying a hot pot base, so I mixed in some miso flavoring that seemed to go well with ramen. It turned out very delicious.This is just my personal preference, but I feel like it tastes better by using just white miso. Recipe by manneriryouri

I used dried shiitake mushroom dashi for the stock base. Which is essentially, water used to soak dried shiitake mushrooms overnight. Mix in organic shiro miso and minced ginger right at the end before serving. Easy and comforting soup.

【 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.