Today’s miso soup is with Somen Noodles. Somen are dried thin vermicelli noodles made mainly from wheat flour. They are most often eaten cold in summer, but are nice in hot soup too. Because Somen are so thin, the cooking time is very fast. And that means they will get soft if left sitting in soup too long. Add the cooked noodles to the soup just before serving. If you like this soup as a simple meal by itself, increase the amount of Somen. It’ll become a very easy lunch. We hope you like it!
Today’s Miso Soup is with Broken Tofu and Nori roasted seaweed. This may be the easiest miso soup we have done yet. Medium hard Tofu is broken apart into chunks by hand, and Nori is also torn by hand. No knives and cutting boards are involved. On top of the nice oceanic aroma of Nori seaweed, toasted sesame seeds give the soup another layer of nice fragrance. And all is done in 10 minutes – that’s not bad at all. Hope you try this easy and delicious miso soup at home!
Today’s miso soup is made with cabbage and green onions, topped with shredded Parmigiano Reggiano cheese. Parmesan cheese is packed with umami, so there is no surprise that it goes well with miso soup.
Today’s miso soup is with Steamed Rice. Steamed rice gives miso soup some body, by very slightly thickening it. It is still a soup, not Okayu porridge or Zosui. It’s a perfect dish when you’re not feeling well and have no appetite. This simpler and milder soup is easy to take in, but it’s still got some substance to give your body energy. Hope you like it!
Today’s miso soup uses Satsumaimo Japanese sweet potato.(さつまいも) Satsumaimo is a great vegetable for sweet dishes and desserts, and it works in miso soup very well too. You can add meat and other vegetables to this, but we wanted it to be simple here so that the taste of sweet potato is accentuated in the dish. Enjoy the flavor combination of Satsumaimo’s mild sweetness and savory miso. Hope you like it!
Today’s miso soup is made with rolled oats. It tastes like porridge with a Miso flavor. This easy and tasty oatmeal soup is great for anybody but especially for people who want to lose some weight. Oatmeal has a lot of fiber, and spinach is full of nutrition. Miso Soup with Oatmeal could be part of a meal, or it can stand strong by itself. It’s filling and satisfying, and oh so healthy. Hope you like it!
Today’s miso soup is made with pan fried eggplant and green onions. Japanese eggplant is cut into thick sticks and pan fried with oil before added to the broth. Softly cooked eggplant soaks up savory dashi and miso flavor.
Instant dashi packet is used in this recipe, but 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 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!