My mother taught me this recipe.Please don't boil the nameko mushrooms and tofu for too long. If you can't get the timing right and they're overcooked when you add the miso, try adding the miso first and then add the nameko and tofu. If you do that, then after adding the miso, don't let the soup come to a boil. For 4 servings. Recipe by Yuuyuu0221.

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)

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

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.

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.

I made this easy, quick cream soup using milk, light cream, and katakuriko.The daikon radish is so good that this has become one of our family's favorite dishes.Pre-cooking the onion and daikon in the microwave shortens cooking time. We use low-fat milk and light cream at my house, and this soup turns out really good. The flavor is really mild. Recipe by mama deko

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

I hate making miso soup, but I love this soup because it can be made easily, lol.If you microwave the radish at 600W for 2 to 3 minutes loosely wrapped, you can cut down on the boiling time.Please adjust the amount of salt and pepper used to your liking.♡ Recipe by Tomomaki0313

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

This miso soup is delicious thanks to the rich flavor that comes from the mushrooms. If you cook it gently over low heat, you don’t even need extra soup stock. Thank you for making this the most popular mushroom recipe!Recipe background:When I lived in the US, I couldn’t find fresh Japanese mushrooms like shimeji or shiitake, so I tried using mushrooms instead. It turned out so tasty that it became a staple in my kitchen.

・Quick and easy to make・Kids will enjoy it・Delicious and classic・Also tasty with tofu added

I wanted to use daikon radish in a soup. I usually cut it into cubes, but I tried julienning it instead, and I was surprised just how much like ramen it looked. I didn't realize how delicious it would be.If you add a generous amount of pepper and oyster sauce, it will taste more like ramen soup.I tend to get chilly, so I add ginger to the soup to warm up. Recipe by Kitchen hiroba