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 to the broth. If you are tired of a typical tofu miso soup, try adding brown onion for a change!
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.…
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…
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…
Hiyayakko is cold Tofu salad widely eaten in Japan during hot weather. Basic Hiyayakko is eaten simply with chopped green onion and Katsuo dried…
This bell pepper tsukemono is something between pickles and salad. Rice vinegar and sugar adds just enough sourness and sweetness to the red and…
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…
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!…
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…