I always have sansho leaf miso and shiso leaf miso in stock.The miso sauce soft and so it's easier to use. I always have either shiso miso or sansho leaf miso on hand and stocked in the freezer. Even my children who don't like pungent herbs love this miso. Use in all kinds of vegetable, meat and fish dishes. For an easy to make amount. Recipe by LaLaHappy1

So delicious and quick! I used daikon, carrots and onions in this. Thinly sliced pork cooked in toasted sesame oil and vegetable dashi stock. Added miso and minced ginger at the end.Recipe adapted from Nami @justonecookbook 💕💕 I made this 2 nights ago, cooled and stored the entire pot in the fridge. The cool thing about cooking it earlier is that you don’t have to remove the pork scum as you cook. I just covered the entire pot with cling wrap, with the cling wrap touching the soup. When you remove it, the pork fat will stick to cling wrap and you can just throw it away 🙈.

Tonjiru is a kind of miso soup, simmered with pork and vegetables.It has more ingredients than that of miso soup that you may know.My mum used to cook it in a cold winter.#miso #soup #Japanese

They serve something called "Miso Mayonnaise Cabbage" at a yakiniku restaurant I go to a lot. It's so delicious I wanted to make it at home.After looking at many recipes, I created a version that tasted good and was as simple as possible.I've included many hints in the steps, but the most important thing is to cook the fat out of the pork belly slowly and patiently. If the heat is too low and the fat is not coming out, you can turn it up a bit until the oil starts to bubble out, then lower the heat again so that the meat doesn't get burned. Recipe by theory

I don't use red miso much, so I make dengaku miso sauce with white miso (dengaku miso is often made with red miso). The color is gentle, and I love this sauce.Since it's microwaved several times, the container will get pretty hot, so be careful not to burn yourself. Recipe by Fuwarin

I often marinate salmon in miso, but it's also delicious with pork or other meats (chicken, mackerel) too.Taste the combined marinade and adjust depending on the type of miso you use. In our house, we use white miso.Besides pork, this miso marinade is delicious with chicken or fish (salmon, mackerel). For 2 servings. Recipe by eterno

Even if we called this Kyoto-style ozouni, every family has their own version. I grew up with this ozouni. In the top photo, the burdock root is sliced diagonally.To make the ozouni in the morning quickly and easily, I parboil the ingredients.The amount of miso listed will make a light soup, but the soup will be delicious with a little more miso.You could just use regular daikon radish, regular carrot, green onion instead of mitsuba and square mochi instead.You could heat the satoimo in the soup. Recipe by cafe-cafe

When I was little, my mom used to add tempura crumbs to miso soup. The tempura crumbs imparts a rich flavor and I loved it.Add tempura crumbs right before serving. Tempura crumbs go well with other ingredients, but it especially goes well in a simple miso soup with tofu or wakame seaweed. In other words, replace the tempura crumbs for your usual aburaage. Add as much as you prefer. Recipe by Obuusama

I make this a lot when I'm short on time because it cooks fast!None in particular. Recipe by Tomomaki0313

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.

【 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.

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!