Spring Cabbage and Bacon Miso Soup

Sweet onions are perfect for miso soup. So I tried making a miso soup with stir fried onion and bacon, and it was sooo good!This is especially delicious when made with new harvest sweet onions. For 4 servings. Recipe by Junchan

I made a simple, personalized version of some pasta I had at a restaurant.Shown in the picture is thin spaghetti broken in half and boiled for 7 minutes. Short pasta, such as penne also works well.If you don't have any spring cabbage, use regular cabbage and add it 2-3 minutes earlier to the pot. For 2 servings. Recipe by Cha-miru

My father used to eat miso soup like this... I didn't think anything of it when I was a child, but when I eat it like this now, I realize that it's deeply etched into my memory.This method works well with asparagus, potato and other spring vegetables besides cabbage, so please give it a try.My father always used plenty of margarine. For 4 servings. Recipe by Oka-san

Everyone in my family kept telling me that adding egg into miso soup with Chinese cabbage is really good, and when I tried it out, it had such a mild flavor that I had to upload the recipe.During the cold seasons, adding grated ginger with the miso will warm you up and tastes really good. Recipe by Dorayuuku

I love tuna and often have it simmered with Chinese cabbage, but I wondered if it would be good as miso soup, too.You can use dashi stock instead of water + dashi granules of course. Since plenty of flavor comes from the tuna, you can probably use less miso than usual. For 3 servings. Recipe by HAL.M

キャベツとコーンの甘みたっぷり！鶏ガラスープとごま油で味噌ラーメン風味のお味噌汁。家族に人気。中華風汁物。

I often buy a bag of shredded cabbage, but there is too much. So I used some for miso soup.Nothing special. Recipe by HAL.M

I made this soup because I love soy milk, and I had leftover Chinese cabbage. It's also delicious if you use wiener sausage instead of bacon. If you like, it's tasty with grated ginger added too!Stir-fry the Chinese cabbage and enoki mushrooms well and they will become creamy and mild. After adding the soy milk, adjust the flavor by gradually adding a little salt or soy sauce (or mentsuyu). I strongly recommend sprinkling the green onions and pepper at the end, because the soup will taste even better! Add ginger to taste. Recipe by Yuripi0309

My daughter loves user "Dorayuuku's" "Egg & Chinese Cabbage Miso Soup". I always use dashi stock granules, but when I ran out, I used kombu tea, bonito flakes, and aburaage. My daughter loved it, so I uploaded this recipe. "Dorayuuku," thanks for the wonderful recipe.If you add kombu tea at the beginning, it gets too bubbly, so add it later. You can use less miso (to reduce salt) and it will still taste delicious because of the umami in the aburaage, kombu tea, and bonito flakes. Of course, you'll also get a lot of nutrition from the bonito flakes. Recipe by miyuki12

My mother used to make this for me, so I tried recreating it from memory.The cabbage will cook through quickly, so if you prefer it to be crispy, adjust the cooking time. Recipe by Momokachama

I make miso soup with various kinds of vegetables, but this combination is my favorite.This time I added aburaage, but feel free to omit for a lighter soup. Recipe by Nobiita

I made this on a cold day when I decided to make soup!I don't have anything in particular, just be careful not to let it boil once you've added milk. Recipe by Emi3015

ほっこり美味しい

I serve miso soup to my family every morning. I've been trying out different variations.You can add a teaspoon of sugar if using unprocessed soy milk. Do not overcook the cabbage, or else it'll become too soft. Firm tofu is best than silken as it'll hold shape when cooking. Watch the heat and don't boil the soy milk, otherwise it will separate and does not look appetizing. Just warm it. Recipe by Yushuna

I had lots of tempura crumbs, so I topped them in this soup.Adjust the amount of miso as the shio-kombu is salty (reduce the miso slightly than your usual version), and make the miso soup with a rich dashi base.Do not boil too much if you use a dashi sachet to extract the dashi broth. When removing the sachet, do not squeeze out the liquid otherwise, the broth will become bitter. Recipe by nonmam

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

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.

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

During the cold season, I wanted to eat a miso soup with the umami from blue crabs.Use a little dashi stock granules and adjust the flavor using miso. Recipe by Miyoma-

Inspired by several online recipes - modified to my tastes (aka not as spicy).Notes:- If storing to serve later, add more fresh kimchi after heating. If eating immediately, add another 1/3 c of kimchi.- Can also add 1/2 silken tofu cut into small pieces and serve with jammy hard-boiled eggs.- Dashi stock pouch/pack is one pouch to 2 cups of water. I use Maekawa-taste Natural Soup Stock pack- Vegetable Tablets are

I have made pork miso soup many times, and finally this recipe was created.To neutralise the porky smell, cook with minced ginger. Add the pork later to keep its tenderness and flavor.Do not boil too much once you add miso, or the nice miso aroma disappears. Adjust the amount of miso depending on its saltiness. Recipe by romanee

【 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.

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 wanted to make a miso soup that's satisfying as a main dish.Don't cook the pork too much. It'll become too hard.Season with a sprinkle of shichimi spice if you like. Recipe by tsuki9393

I learned about this fresh scallop miso soup when I moved to Yamagata Prefecture. They release a delicious dashi broth that doesn't compare to other shellfish! They taste the best around April-May? So we look forward to this miso soup every year.If you buy fresh scallops, please try this!Do not cook on high heat once the shells are in the water! Also, skim the scum from the pot!You can freeze the scallops with the shells after washing. Then, you can use the frozen scallops as is in Step 2, with no need to thaw them.I recommend stocking cleaned scallops in the freezer they're in season to enjoy them year round. Recipe by uzu1118

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 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

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

I bought Hatcho miso in Nagoya, so I made this recipe with a blend of white and Hatcho miso in a 3:1 ratio.For potatoes, you can use taro root, regular potatoes, or sweet potatoes! Recipe by momoco

I'm not so keen on miso soup, but I love the combination of spinach and aburaage .Adjust the amount of miso to your liking. I use blended miso. Recipe by Tomomaki0313