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…
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.
Garlic Edamame are stir-fried and seasoned whole Edamame pods with garlic sauce. It is not the traditional Japanese Edamame appetizer, which is usually simply pods boiled with salt, but a rather Americanized Japanese dish. Garlic Edamame may be new, but it is a very flavorful tasty little appetizer that goes with Japanese beer and Chuhai.
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…
Hiyayakko is cold Tofu salad widely eaten in Japan during hot weather. Basic Hiyayakko is eaten simply with chopped green onion and Katsuo dried bonito flakes drizzled with soy sauce. If you like to eat Hiyayakko throughout the whole summer, that might be a bit boring. We will show you three more ways to arrange…
This bell pepper tsukemono is something between pickles and salad. Rice vinegar and sugar adds just enough sourness and sweetness to the red and yellow bell peppers. Ginger root and sesame seeds are great accent in flavor. Eat as is or pour a little bit of soy sauce over if you like. Bell pepper tsukemono…
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).