Clear Soup with Tofu and Enoki Mushrooms

I wanted to have a refreshing soup after a night out drinking, so I thought of one using my favorite myoga ginger.It's best not to cook the myoga ginger for too long, so you can keep its crispy texture. For 2 servings. Recipe by Hitomi

When I was a kid, apparently I hated Chinese chives but I didn't have a problem when it was served in this soup, so my mother made it often.Mix the Chinese chives with the beaten eggs. Once you add the Chinese chives with eggs, do not mix. I really like the soft fluffy eggs combined with Chinese chives. I believe this recipe is quite popular in every home. Recipe by Shiotomo

Something simple and tasty for my kids today. My city is quite hot today and I didn't feel like cooking for a long time. This soup takes about 15 minutes to prepare and cook.

For PAPA and HIME”＊Please try this with different ingredients other than wakame seaweed. Recipe by Chicchi

澄んだお出汁のシンプルおでん

二人暮らしでいつもあまりがちなコストコの牛肉ブロックを使ったあっさりクリアスープです。

I made this for Girl's Day (Hinamatsuri, March 3rd) using Manila clams instead of the usual surf clams.The flavor will differ depending on the clams. Adjust the seasoning at the end with salt.You can make this with soy sauce, but it'll color the soup. Osuimono should be made with usukuchi soy sauce. Recipe by Parufe

I wanted a soup for dinner, so using the ingredients on hand, I made this clear soup off the top of my head. It was pretty good, so I decided to write down the recipe. The flavor and slight sweet taste of the chikuwa makes this delicious.Since you want to enjoy the beautiful color in this dish, add the nanohana right before eating. Since you don't need to parboil, you can cut them up and wait to use them until the appropriate time. Recipe by Raby

アーユルヴェーダでは、食事にスープはかかせません。消化によく栄養素満点のクリアスープです！

I made this when I boiled bamboo shoots. Recipe by Pukuttopukumaru

Having soup with my meal relaxes me. I often make it for breakfast.Shio-konbu makes tasty broth. It's a clear soup that can be made quickly. Adjust the amount of salt the way you like it. Use delicious salt. Recipe by Taunbi-

I often make this whenever I need to serve soup with a meal.The tip for making fluffy egg is not to over-cook it.Crank up the heat to the highest setting for a few seconds, turn off immediately, then cover with a lid and wait for a minute.I only added an egg and mitsuba, but it's also good with shiitake or shimeji mushroom. If you don't have mitsuba, use finely chopped Japanese leek. Recipe by chococo

My mom made this for my twins. I usually just eye-ball the ingredients, but I measured them and this was the best results. It's also great as a hangover cure.There's a lot of variation among shiro-dashi, so adjust the taste accordingly. For a clear soup base the ratio is 1:8.Add your preferred amount of wakame.If adding fu (dried wheat gluten), add after you pour the boiling water or else the fu will absorb all the shiro-dashi. I know from past mistakes. Recipe by Team yokin

The stock you get from the bones and skin of cod is so delicious! Enjoy the gentle flavor of the cod that's not at all 'fishy'. It's good to the last drop.Don't use soy sauce, since it will overwhelm the fish stock. Add the seasonings a little at a time while tasting, and stop when it tastes just right to you. For 4 to 5 servings. Recipe by pegupepepe.

This is a traditional, easy and healthy way for Indonesians in cooking spinach as soup.

My father, who was a great cook used to make this when my mother was hospitalized.◆The texture changes according to how much you knead the shrimp.In the picture, you will see that I did not knead it to keep for a texture.◆Taste at step ③ and add more salt if needed. Recipe by Gima-ru

A traditional Japanese soup I prepared for my son's weaning ceremony. Recipe by verita_n

My mother taught me this recipe, but I used shiitake mushrooms instead of shrimp so that vegetarians could eat it too, and I also omitted the egg white in the original recipe.The key is to put just a little bit of grated ginger (including the juice), but if you use too much it will be too strong so watch out (you can use grated ginger from a tube). After you have grated most of the lotus root, chop up the last little bit left and add it too. Coat the Step 7 dumplings in katakuriko, deep fry them and serve them with a thickened ankake sauce for a delicious variation.. Recipe by Saishokubeginnernano

Growing up, I always thought my dad's soup was always so delicious. I sometimes make it for my own family now.Swirl in the eggs like you're a drawing circle in the water.Here's my dad's recipe for his comforting clear soup.I increased the volume as we always have second helpings. If you have four people in your family, everyone will be able to have two servings with these ingredients amounts. Recipe by Konyamo ippai

My best friend is Japanese (I always feel that she is still alive somehow). She used to tell me about ozoni, and how it was a favorite during New Year celebration. New Year is coming and I feel like practicing making it based on the memory of what she told me. I made ozoni with whatever was available on my fridge and pantry. My kids love this and I plan to make ozoni on Near Year.You can add more water if you like more water in your soup. Be sure to adjust dashi, shoyu, and mirin according to your preference.

This is an extremely easy soup to prepare. I think it's one of the recipes that I've mastered when I was a child. Traditionally, it uses spinach. Since I happen to have some sweet potato leaves, I used them instead.

定番のシンプルなロールキャベツです♡２０１１．１０写真変更しました！

We Indonesians eat rice all the time. Breakfast, lunch, dinner... sometimes when we are hungry, our "snacks" can be considered full meals by other people. But sometimes we don't feel like eating rice. And I made this instead. My kids still eat this with rice, though!

I arranged my mom's dish "Egg Soup with String Beans," giving it my own twist.Adjust the taste with salt if necessary. For 2 servings. Recipe by Hassaku daifuku

「100人つくれぽ話題入り」ありがとうございますm(_ _)mなめことお豆腐と長ネギで、昔ながらの定番のおみそ汁です。

Muốn ăn thì lăn vào bếp nhaa👩🏻‍🍳👩🏻‍🍳😛😛

Agedashi dofu is a dish of tofu lightly dusted with starch or flour, then deep fried, and served in dashi broth or dashi-based sauce seasoning with soy sauce. This is a very healthy Japanese food!

女性に嬉しい食物繊維が豊富な舞茸とイソフラボン豊富な豆腐と油揚げのお味噌汁です♥レシピ本に掲載されました☆彡

青菜の栄養にえのき茸の旨みをプラス♡2016.8.8話題入♡2018年9月23日2度目の話題入感謝