I came up with this simple recipe to take in lots of nutrients in a single dish!If you simmer the turnip too much, it will fall apart. Make sure to turn the heat off when the turnip is slightly firm in step 6. It will become softer when steamed.Please adjust the amount of salt depending on the saltiness of the salmon. For 3 servings. Recipe by umemodoki

I make soup every day, so I like to have lots of options!!In the Sanipan house, we always have frozen shimeji mushrooms in stock. I use the frozen mushrooms straight from the freezer. Recipe by Sanipan

I had Chinese cabbage, salmon, and milk that was approaching its expiration date in my refrigerator, so I made a soup and it was well-received, so I made it into a recipe.I'm kinda lazy, so I like quick and easy!At any rate, I made this very easily.When boiling, the milk tends to bubble over easily, so adjust the heat to keep it from doing so.Many times after I make this I use the left-over soup to make a simple risotto. It's really delicious.Why not give it a try. Recipe by puyopunyu.

MY VERSIONVEGAN SOUP /NON VEGAN SOUPWITH EASY ADD ONLOVING IT

I am a huge fan of mushroom soup. As much as I remember, I used to survive on Campbell's mushroom soup during my military years. That and some instant ramen. I had experimented, researched and tasted my fair share of mushroom soups. Eventually, I had settled for Heston Blumenthal's version. I love how he adds potatoes to enhance the creaminess of the soup and also the stacking aroma from the addition of leeks.I used a varieties of mushrooms instead of just one. There are so many to choose from, the wild expensive to the underrated cheaper ones. In the end, I settled for my 2 favorite; shiitake and Swiss brown button mushrooms. What really stands out here is Heston blitz some dried mushrooms into powder and act as a garnish. It really kicks this soup up a notch. Before drooling over that, let's get started with the recipe.

This soup is exceptionally delicious with a just a few ingredients ♪I just threw this together and was lucky it turned out so good.It's better to cook the leek well to take advantage of its sweetness. Recipe by Rihoko

This recipe comes from a milk calendar, but has been modified slightly from the original recipe. My husband prefers to have bits of mushroom in his soup, so I puree only 1/2 of the soup and add it back to the pot for him. When my daughters are home, I puree all of the soup and add the cheddar cheese.

I often eat this soup for breakfast since I can cook it quickly even in the morning. It has a light flavour but it goes well with bread. It's a soup that really comes in handy.-Slicing the potatoes thinly makes them easy to cook through in a short time.-When adding the milk, the pot can boil over easily, so please be careful.-Chives have a weaker flavour than Japanese leeks. Chives go well with milk so I recommend them. For 2 servings. Recipe by Niwanomomo

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

A nourishing bowl of salmon soup full of veggies and nutrient rich mozuku seaweed. You can substitute with wakame. A one pot meal.

I only had a single stove when I was living by myself. I couldn't make the sauce and the pasta simultaneously. It took so long to cook the pasta. But then I saw this tip on a TV show, and that improved everything! This also helps to save on the gas bill.Cook the spaghetti for a minute while continuously stirring, cover with a lid and remove from the heat. Let sit for the amount of time on the package instructions (if it says 7 minutes, let sit for 7 minutes). This is the key to cooking pasta nicely! I adjusted the time for this particular recipe to cook the pasta firmly since it's a soup pasta. Recipe by *marimari*

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