Miso soup with ginger

Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

Miso soup is one of “THE” Japanese authentic foods. Veggies, seaweed, tofu...what kind of ingredients would you like to try?!

Miso soup is a traditional Japanese soup which is made from miso, fish and seaweed broth and vegetables. People who eat miso soup every day have a 50% less risk of stomach cancer than people who don't as shown in an investigation by the National Cancer Center in Japan.)  Miso soup also works for the prevention of stomach ulcers, ischemic heart disease and cirrhosis of the liver. Soy bean has a lof of essential amino acids, vitamins and minerals. You can put many vegetables in the soup to get even more vitamins. It's good for the skin and dieting.

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

I've been making this for ages.Don't let it boil once you've added the miso.It's nice chilled or poured over somen noodles. Recipe by Yuuyuu0221

Miso soup.To make DASHI(the base of miso soup), please see my other recipe about DASHI.Miso souphttps://youtu.be/5v0VTxExWGYDashihttps://youtu.be/tziPTvs2Ih4

Wanting something fresh and light ? With a little pop ? Well look no further we have MISO ! Thus is a nice flavorful brother that you can jazz up with vegetables and protein!

Even if you use a little miso, the soup will not taste bland because the milk adds a rich flavor.Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

【 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.

This is a miso soup recipe which I came up with.Mind you don't over-boil the mozuku seaweed. Recipe by Yuuyuu0221

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

The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking.Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko

A heartwarming and delicious soup made with ingredients I had in the fridge.

Bought a tub of dashi miso paste in my neighborhood supermarket. Try this combination which turned out tasting great. The mirin can be bought from Daiso for 2 dollars only. It helps to sweeten the soup.

Miso soup has been the start to all of my great Japanese meals. And it’s so easy to make. The Ramen makes it more of a meal and using vegetable broth also makes it vegan...for those of you who swing that way. 😉 #mycookbook

I'm too lazy to use a chopping board and knife and I do not have enough time, and do not want to waste the cost of fuel and light. Also my kids do not eat thick daikon slices, but I have many of daikon, so...It's ok to cut the daikon just into round slices, but if you cut it lengthwise into 4 pieces, and slice the daikon by a slicer, they'll look and taste like dried gourd shavings.Our miso soup is rather light, adjust the seasoning as you like. Recipe by zakkiiM

I bought one whole nagaimo, and this is one of the dishes I made in an attempt to use it all up.Be careful when peeling the nagaimo, since your hands could slide off due to its sliminess. The salt content of the miso depends on the brand, so adjust its amount to your taste. I used wakame seaweed, but green onions, myoga ginger, okra, snow peas, etc. makes it delicious as well so give it a try. Recipe by Kawakamisan

When I was little, my mom used to add tempura crumbs to miso soup. The tempura crumbs imparts a rich flavor and I loved it.Add tempura crumbs right before serving. Tempura crumbs go well with other ingredients, but it especially goes well in a simple miso soup with tofu or wakame seaweed. In other words, replace the tempura crumbs for your usual aburaage. Add as much as you prefer. Recipe by Obuusama

This is my family's standard miso soup. My mother often used to make it.The eggs will spread if you add them to the water first, so add the spinach first and you shouldn't have any problems. Recipe by Yuuyuu0221

Since I was small, my miso soup has always been made with firm tofu. I love firm tofu since it's so dense and filling.Make sure not to overcook the tofu. Just turn the heat off when the soup has warmed up. Recipe by Ryokutan

This delicious miso soup with fried aubergine makes a perfect breakfast while being really easy to prepare

It got a little bit cool, and it made me crave miso soup that I could enjoy the taste of fall.The amount of the miso is just a suggestion because the brand and taste varies on the family. If you cook the sweet potato too long, it falls apart, so when it cooked through and become translucent, it's done. You can substitute shimeji mushrooms and Japanese leek with other mushrooms and onions. They will be delicious, too. Sprinkle ichimi pepper. It will also be delicious. Recipe by Puru berry

My mother used to make this soup for me. She used to put some frozen bamboo shoots in this.If the dashi has reduced too much at Step 4, add some water or more dashi. Please adjust the amount of miso to your taste. For 4 servings. Recipe by Koutarochan

I love miso soup and I wanted to combine it with Shirataki noodles to make a lighter and healthier version of a miso ramen.

There wasn't any seaweeds in the market so I opted using the dried seaweeds I got from Taiwan as a substitute. It turned out pretty well! 👍🏻

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

★★★ Popular Recipe ★★★Simple and easy.Delicious miso soup with a hint of the sea.The origin of this recipeI created a simple and easy delicious miso soup recipe.

Add the umami of enoki mushrooms to the nutrition of leafy greens. Featured on August 8, 2016, and again on September 23, 2018. Thank you for the support!Origin of this recipeI was inspired by Amanojako's miso soup with komatsuna and ginger, and I thought miso soup with komatsuna would be great. I combined it with enoki mushrooms, which I was researching for their umami. I couldn't find a simple recipe when I searched, so I created this one.

I just came up with this when I realised I had no miso soup ingredients.Mind you don't over-boil the leek.Adjust the amount of tempura crumbs to your liking. Recipe by Yuuyuu0221