Today’s miso soup features Satoimo, Japanese taro, and chicken. Soft and fluffy, or sometimes sticky, taro is a satisfyingly filling ingredient for miso soup. You may find it a little troublesome to peel taro since it may cause your skin to itch sometimes. Feel free to use gloves if you prefer. Along with the taro,…
Today’s miso soup is made with pea sprouts and eggs. Pea sprouts (豆苗) are often used for stir fried dishes in Asian cooking, but they are also great in soup. This healthy and nutritious soup takes little time to prepare, and it’s perfect for breakfast. Instant dashi packet is used in this recipe, but you…
Today’s miso soup is with pork meatballs and Napa cabbage, making it a hearty dish that can easily serve as a main course alongside steamed rice. There’s no need to make Dashi for this miso soup as the ground pork provides enough umami savory flavor. Napa cabbage adds a delightful texture and makes the soup…
Today’s Miso Soup is made with potato, onion, and ham. This miso soup is so easy to make with ingredients you already have in your refrigerator and pantry. Ham and onion give rich savory flavor to the soup, so you can just use a convenient instant dashi powder instead of making the Dashi from scratch….
Today’s Miso soup is with soy milk. Unsweetened soy milk is the base for this soup, and it gives the soup a mild creamy flavor. Miso paste and soy milk are both made from soy beans, and of course they blend in perfect harmony. Together with Abuuraage thin fried Tofu, this is a triple soy-licious…
Today’s miso soup is made with salmon and daikon. Fresh salmon fillet is cut into bite size pieces and cooked with daikon radish in savory dashi broth and seasoned with miso paste. Daikon is a long white Japanese radish, and it’s used in a variety of Japanese dishes such as pickles, salad, stew, and soup….
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…
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…
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…