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!…
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…
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…
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…
Today’s miso soup is made with Naganegi – white long onion – and Aburaage – fried thin Tofu. White long onion can be cooked…
Tan Tan Ramen is a Ramen noodle dish with a rich and deep sesame-flavored soup topped with red Miso-flavored minced pork. This Ramen is…
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…
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…