Miso soup with tofu, daikon, onion

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

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 love cooking miso soup with my parents' homemade miso.

It's light, and easy on your stomach. I also like this because it's easy and quick to make ♪Make sure not to bring the pot to a boil after adding the miso. Recipe by chiaki2012

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)

First attempt at a soup I love.

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

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

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

【 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.

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 was so hot one day, but I still wanted some miso soup with dinner...so I whipped up this miso soup. My husband loved it, so I uploaded the recipe.It's very easy so I don't have any tips, but I find it a bother to chop things so I just rip up the shiso leaves straight into the miso soup bowls. For 3 servings. Recipe by Dorayuuku

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.

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.

I like miso soup with fresh julienned daikon so I make this often.I usually use sardines in place of dashi stock granules, but you can use whatever you prefer.I prefer the daikon to be very tender, but you cook them for as long as you want. Recipe by umemodoki

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 rearranged a surinagashi soup (made with dashi and ground up ingredients) to a warm miso soup.I use strong bonito flake dashi soup and thinly flavor it with miso. If it doesn't have a strong dashi flavour, it tastes like baby food.Step 1: Once you add the potato, simmer while stirring. If you leave it, it will get thick and chunky at the bottom of the pot. Recipe by rie-tin

This is made with ingredients that cook quickly for those busy mornings.There are no hints...Since the miso is added first, don't let it come to a full boil. Recipe by inyako

This is the miso soup that I make at home when I'm in a rush! Recipe by Baundo

Miso soup is a traditional Japanese soup.Try it with your favorite ingredients.#japanesefood #washoku

This miso soup is rich in dietary fiber from maitake mushrooms and isoflavones from tofu and fried tofu. It was featured in a recipe book! The origin of this recipe: I made maitake mushroom miso soup with ingredients I had at home, and it turned out so delicious that I decided to share the recipe! I couldn't find this combination when I searched, so here it is.

It's easier than you might think.

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!

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.

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

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

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