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 on the taste either. Add chili oil in the end if you like it a little spicy. Hope you like it!
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 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 of the soup in the end. Hope you enjoy it!
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 vegetable!
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 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 the corn, dashi, and miso, but add some green onions for added flavor and color.
Today’s miso soup is made with Naganegi – white long onion – and Aburaage – fried thin Tofu. White long onion can be cooked for a short time or longer depending on what kind of texture you like, crisp or soft. Fried Tofu deepens the flavor of the soup from its oil, and it’s delicious!
Today’s miso soup is made with daikon radish and fried tofu (Atsuage). Thickly cut fried tofu called Atsuage is easily found at markets in Japan, and it adds both texture and richness to the soup. If it’s not possible to find it, you can also use regular tofu.
Instant dashi powder is used as a shortcut to make the Dashi in no time. You can certainly use any types of dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of dashi.
Today’s miso soup is made with cabbage and egg. Ingredients here are something you may already have in your fridge. This mildly flavored miso soup is good at any time of the day.