Comforting Miso Soup with Shitake Mushrooms and Burdock Roots

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

I love my mom's miso soup with turnips, and now I often make it for myself.Add the miso after the turnips are well cooked. After adding the miso, do not boil the soup too much, or the fragrance and flavour will be reduced. Recipe by Kyoku

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.

Thank you for making this a popular recipe with over 100 people trying it! This is a classic miso soup with nameko mushrooms, tofu, and green onions.About this recipeMy husband loves nameko mushrooms, so I often make this miso soup.

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

Miso soup or “misoshiru” in Japanese is a traditional soup commonly eaten in Japan. It is super easy to make and dashi and miso paste are the two major ingredients used in this soup.Dashi or the soup stock can be easily made from scratch. If you don’t have the time or just want a quick and easy miso soup, dashi powder is also commonly used. Depending on regional and seasonal recipes, and personal preference, many ingredients such as mushroom, daikon, fish…. are often added. In this recipe, I use daikon and mushroom.(Youtube video: https://youtu.be/VZFw75myrew)

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

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

【 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 was prepared upon my boyfriend's request.First, fry the pork with ginger and sesame oil. This is the umami base of this soup. I cut the other ingredients quite roughly and this characterizes this soup! Recipe by ochikeron

This recipe was inspired by a favorite pork miso soup from a restaurant!Eat while it's hot! Recipe by Chibihimechan

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