This soup make you make you fall in love with simple traditional Japanese cooking. This is the regular soup we have when we have grilled fish.I don't really take the time to drain my tofu properly, so the extra water from the tofu ends up thinning out the soup so the saltiness is just right. Adjust the seasonings to your taste. For 4 servings. Recipe by Pukuttopukumaru

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

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

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

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

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-

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

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

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 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.

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 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