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

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

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.

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

Even if you use a little miso, the soup will not taste bland because the milk adds a rich flavor.Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

I've been making this for ages.Don't let it boil once you've added the miso.It's nice chilled or poured over somen noodles. Recipe by Yuuyuu0221

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

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!

This is a miso soup recipe which I came up with.Mind you don't over-boil the mozuku seaweed. Recipe by Yuuyuu0221

【 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.

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

The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking.Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko