Today’s miso soup is made with Egg and Tomato. It may look like a little unusual combination, but it’s delicious! Cook tomatoes long enough so that their tasty flavor seeps into the soup, and their sourness also softens. Eggs should not be cooked too long. Enjoy a fluffy soft texture just like egg drop soup.
Today’s miso soup is made with tofu, brown and green onions. Tofu is probably the most commonly used ingredients for miso soup. Tofu with wakame seaweed and/or green onion are served at many Japanese restaurants. We added sliced brown onion to a typical tofu miso soup in this recipe. Thinly sliced brown onion adds sweetness…
Today’s miso soup is cold Miso soup with cucumber and Tofu. This is a perfect soup during summer when you don’t have much appetite. While cold soup and cucumber cool you down, Tofu and ground sesame seeds give good nutrition. The soup is seasoned with extra Miso paste because ice cubes will dilute the taste…
Today’s miso soup is made with chicken, green beans, and carrot. It is a hearty and nutritious soup that can be a meal by itself.
Today’s miso soup is made with baby spinach, pork, and Shiitake mushrooms. Pork and Shiitake mushrooms give extra Umami savory flavors and make this soup extra delicious. And spinach adds great nutrition with vitamins, iron, potassium, and lots of fiber. Don’t cook too long, and enjoy the full benefit of the goodness of the super…
Today’s miso soup is with kabocha squash and shimeji mushroom. Kabocha is naturally sweet, and it tastes wonderful when it’s cooked in savory Dashi broth. Cut in thin bite size pieces for the soup, and it takes much less time than making a simmered kabocha dish (kabocha no nimono).
Today’s miso soup is made with milk as its liquid. It sounds a little strange, but the soup is creamy, mild-flavored, and super yummy! Though vegetables used here are potato, carrot and cabbage along with sausages, you can use leftover ingredients in your fridge.
Today’s miso soup is made with broccoli, onion, and eggs. We can use the whole broccoli including the stems, and onion slices add the sweetness to the broth. This is a perfect soup for breakfast or lunch.
Today’s miso soup is made with baby bok choy and pork. There is a little twist using a vegetable from traditional Chinese cuisine. Add some Ra-Yu red chili oil in the end for some spiciness, and hopefully you will enjoy the combination.
Today’s miso soup is made with corn and green onions. Fresh sweet corn is used often in soup, and it tastes wonderful in miso soup, too. Canned or frozen corn can be used when the corn is not in season, but freshly cut corn off the cob has great texture and sweetness. You only need…