Jyoya Nabe (常夜鍋) is a simple Japanese hot pot dish featuring tender spinach and paper-thin sliced pork in a clear Kombu sea kelp broth. While the broth itself is unseasoned, you dip the cooked ingredients in ponzu sauce for flavor. The name “Jyoya” means “every night,” suggesting this dish is good enough to eat for dinner every day. In fact, during the cold season, many Japanese households enjoy versions of this type of hot pot frequently, even if they don’t call it Jyoya Nabe.
Tamagotoji Udon is an udon noodle soup made with beaten eggs swirled into the flavorful dashi-based soup. It is so simple and quick to…
Today’s miso soup is with grilled tofu and spinach. Grilled tofu and spinach miso soup is a comforting and nutritious dish that blends the…
Today’s miso soup features pork and white button mushrooms. Use ordinary white mushrooms that can be found at any local store. While they don’t…
Oatmeal with Tofu is a healthy breakfast alternative to more traditional oatmeal with cream and sugar. This savory version has plenty of delicious Japanese…
Today’s miso soup features Shabu Shabu pork and leafy green lettuce. Shabu Shabu pork is paper-thin pork loin (or even pork belly), cooked by…
Today’s miso soup is made with asparagus, onion, and ham. This is a quick and easy miso soup to make when asparagus is in…
Soup curry is a type of curry-flavored soup served with lightly fried vegetables and steamed rice. Unlike traditional curry, it has a lighter consistency,…
Soy milk is often used for the soup of vegan ramen as it adds richness and creaminess to the broth while it’s all plant-based.…