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

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.

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

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

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.

It's ok to use dashi stock powder, but it's not quite as tasty as dashi, which took a long time to make.It's a waste to throw away the dried sardines after making dashi, so I left them in the soup.You can enjoy their taste by chewing them well.The dashi tastes better if you soak the dried sardines in water for a long time. If you soak them the day before, it comes handy when you make breakfast. Recipe by sachie mama

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

I wanted to make a kiriboshi daikon dish that wasn't a simmered dish, that didn't need pre-soaking - and I simply thought of miso soup.Kiriboshi daikon is rich in calcium, iron and fiber. You can enjoy the umami of traditional Japanese dried foods to their fullest in this soup.You can add hijiki or wakame seaweed to this too. Everything can be cooked in water. Adjust the amount of water depending on what you're including.You can use komachibu (small round dried wheat gluten) instead of the kurumabu, in which case you will need to reduce the amount of water. Put the komachibu in at Step 3 when you add the aburaage, so that they don't fall apart since they are more tender than kurumabu. Recipe by Sakura88

【 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.To make DASHI(the base of miso soup), please see my other recipe about DASHI.Miso souphttps://youtu.be/5v0VTxExWGYDashihttps://youtu.be/tziPTvs2Ih4