Bamboo shoot miso soup is great when they are in season.If you're using dried wakame, add it directly to the soup. Fresh wakame should be washed and cut before you add it to the soup.Let the miso dissolve after you turn off the heat.You can omit wakame and add other ingredients as you like. Recipe by Yuukarikoara

This is a regional speciality. We usually use the shoots from a bamboo called chishimagisa for this miso soup. You might wonder about this combination, but it's really delicious!I used 1 1/2 tablespoons of powdered bonito flake for making the dashi stock, but please use your favorite miso and dashi stock. This miso soup is better if it's on the strong side. I recommend using blended miso (awase miso) or red miso. Add the can liquid too if you like. I think it's better when you add it, but if you don't like the taste or smell of it please leave it out. For about 6 servings. Recipe by Harapekosuke

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

Refreshing soup after exercise

This soup taste fragrant and lightly sour and sweet it perfect to serve with steamed rice or simply serve a bowl to enjoy the richness of flavor combined.

This is similar to Bún Mắm Nước Lèo, which uses a couple different types of fermented fishes to make the broth, as well as a variety of different toppings (roasted pork, stuffed peppers fish cakes, squid, ect.). This is shortened and made a bit more simple with less toppings. The broth is almost identical, using (air) fried snake head fish (cá lóc) as the main topping and local pre fried fish cake for quick light work. The bitter veggies and mix varieties of herbs and chives is what I love eating this soup the most. The funky salted savory sweet soup broth balances with the bitterness fresh veggies, along with the spicy chili and a squeeze of lime, just makes this bowl of noodle soup overwhelmingly flavorful. With sweet, savory, salty, bitterness, crunchy, fresh, funky, spicy, citrusy… just so much going on!

This soup is traditionally made with shark in Portugal, but you can substitute it with any other fish that is similar to shark. My mother does this recipe often. If you think it's in need of more vinegar add more bit by bit until you reach your desirable taste, likewise with the other ingredients, but this is how I prefer mine.

Rich in fiber and collagen, virtually zero fat.