In our household, when I season the soup with miso and use pork we call it Buta-jiru (pork soup). When I season the soup with soy sauce and use chicken, we call it Kenchin soup. I normally double the quantity that would be too much for small families. I halved it to make a recipe to post.I like thickly-sliced daikon and carrot because they absorb a lot of broth. Recipe by Pukuttopukumaru

I like this recipe because my kids love it they use to eat it with jam but I prefer eating with the soup

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 ate it when I was in elementary school, craved it so I made it. Easy to make, you can use ingredients you like.

Today I got a piece of cassava, so let's make pork rib soup!TipCassava has two layers of skin, so make sure to peel it thoroughly to avoid eating the tough skin.Thoughts after eatingThe cassava is pleasantly chewy, and when cooked with pork ribs, the soup is quite sweet.

I found a recipient online and changed it up to make it the way I like it and it turned out amazing! Hope you enjoy.

I first tried Udon in Stockholm. It was from a really small takeaway sushi place. I really liked it, but then the only people I knew nearby moved. I really missed the udon, but then I found out it's really not that difficult to make them yourself!

I so much like flour dumpling and my family too so I always use to put it in the list of my weekly cooked plan.

My mother loves mushroom , so I often use it in a different way like this recipe , when she tasted it , she loved it so much

Hello, I chose to cook this recipe because it is very traditional in Mexican families, including mine. It's very delicious and quick to make. I hope you like it.

Week 4"Mom, please don't marry me off far away, even a bowl of winter melon soup, I'll bring it to you..! Now, even if I'm married far away, Mom still has her bowl of winter melon soup to enjoy!"Every time I make winter melon soup, I always tell my mom that today she'll get to enjoy it, because she loves winter melon—whether it's boiled with fermented tofu, cooked in soup, steamed with fish, or stir-fried.

This soup is hearty and eats almost like a pasta dish. I make this in the slow cooker, but it could easily be made in a stock pot over the stove. Use baby spinach instead of kale if you don't like bitter greens.