This is how my family used to eat natto when I was little.Your miso soup can have absolutely anything inside, but I think it's best to keep it simple for this recipe. Recipe by HAL.M

Everyone in my family kept telling me that adding egg into miso soup with Chinese cabbage is really good, and when I tried it out, it had such a mild flavor that I had to upload the recipe.During the cold seasons, adding grated ginger with the miso will warm you up and tastes really good. Recipe by Dorayuuku

I have been preparing this for many years.You can prevent the egg from getting stuck to the bottom of the pot by microwaving it beforehand.Make sure to put the egg in the pot after you dissolve the miso.Sometimes the egg hardens if it's boiled for 2 minutes, so adjust the boiling time to taste. Recipe by Pecchin

I wanted to eat harusame bean noodle miso soup that's popular these days, but I didn't have pork! So I substituted with large pieces of soft simmered eggplant.If you simmer the eggplant really well, the flavors will absorb well and it'll be really soft and delicious. If you go through the trouble of removing the bitterness, the flavors will really soak in. If you poach the egg, the soft-set egg yolk will mix with the harusame bean noodles. Delicious. Recipe by Marrietty

I had an instant miso soup version of this and tried replicating it.Stir fry the eggplant until softened.If you prefer it spicier, season with more gochujang. It might also be good with doubanjiang as well. Recipe by Pukuttopukumaru

You can add any kind of vegetable with miso soup. You could add tofu into this one if you like😋

This is my family's standard miso soup. My mother often used to make it.The eggs will spread if you add them to the water first, so add the spinach first and you shouldn't have any problems. 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

【 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.

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 has been the start to all of my great Japanese meals. And it’s so easy to make. The Ramen makes it more of a meal and using vegetable broth also makes it vegan...for those of you who swing that way. 😉 #mycookbook

My daughter loves user "Dorayuuku's" "Egg & Chinese Cabbage Miso Soup". I always use dashi stock granules, but when I ran out, I used kombu tea, bonito flakes, and aburaage. My daughter loved it, so I uploaded this recipe. "Dorayuuku," thanks for the wonderful recipe.If you add kombu tea at the beginning, it gets too bubbly, so add it later. You can use less miso (to reduce salt) and it will still taste delicious because of the umami in the aburaage, kombu tea, and bonito flakes. Of course, you'll also get a lot of nutrition from the bonito flakes. Recipe by miyuki12