Today’s Miso Soup is with Broken Tofu and Nori roasted seaweed. This may be the easiest miso soup we have done yet. Medium hard Tofu is broken apart into chunks by hand, and Nori is also torn by hand. No knives and cutting boards are involved. On top of the nice oceanic aroma of Nori…
Today’s miso soup is made with cabbage and green onions, topped with shredded Parmigiano Reggiano cheese. Parmesan cheese is packed with umami, so there is no surprise that it goes well with miso soup.
Today’s miso soup is with Steamed Rice. Steamed rice gives miso soup some body, by very slightly thickening it. It is still a soup, not Okayu porridge or Zosui. It’s a perfect dish when you’re not feeling well and have no appetite. This simpler and milder soup is easy to take in, but it’s still…
Today’s miso soup is made with kimchi and tofu. This miso soup is inspired by Korean Kimchi soup or Kimchi Jjigae, but it is not the authentic Korean soup. It’s rather a simple Japanese miso soup with kimchi in it. It’s lighter and milder than jigae (Korean stew). You can have the soup simply as…
Today’s miso soup uses Satsumaimo Japanese sweet potato.(さつまいも) Satsumaimo is a great vegetable for sweet dishes and desserts, and it works in miso soup very well too. You can add meat and other vegetables to this, but we wanted it to be simple here so that the taste of sweet potato is accentuated in the…
Today’s miso soup is made with Napa Cabbage, Onion, and Tenkasu Tempura Bits. Thinly sliced nappa cabbage and onion are cooked till soft in the dashi broth and seasoned with the miso paste. Simple vegetable miso soup tastes good as is, but with home-made Tenkasu tempura bits, it becomes hearty and even more delicious. Crunchy…
Today’s miso soup is made with rolled oats. It tastes like porridge with a Miso flavor. This easy and tasty oatmeal soup is great for anybody but especially for people who want to lose some weight. Oatmeal has a lot of fiber, and spinach is full of nutrition. Miso Soup with Oatmeal could be part…
Today’s miso soup is made with pan fried eggplant and green onions. Japanese eggplant is cut into thick sticks and pan fried with oil before added to the broth. Softly cooked eggplant soaks up savory dashi and miso flavor. Instant dashi packet is used in this recipe, but you can certainly use any types of…
Today’s miso soup is made with store-bought frozen Gyoza and fresh lettuce. It is seriously easy to make, and you don’t even need to cut anything at all. Choose frozen Gyoza dumplings of your choice, chicken, pork, or vegetable, from super markets, throw them in the soup along with lettuce leaves, and done! No compromise…
Today’s miso soup is made with shrimp and green onions. Since head-on and shell-on shrimp is packed with umami, there is no additional dashi ingredients needed. You can actually make this miso soup with just the heads and shells (without meat) when you use the shrimp for another dish. All you need is miso paste…