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Miso Soup with Soy Milk

Miso Soup with Soy Milk

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 dish! Because Kombu sea kelp Dashi and Shimeji mushrooms add extra depth to the flavor, there’s no need to add any animal-derived ingredients. Miso Soup with Soy Milk is packed with Umami flavor, and it’s a vegetarian and vegan friendly soup (But it’s hearty enough to satisfy meat eaters too). Hope you like it!

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Miso Soup with Salmon and Daikon

Miso Soup with Salmon and Daikon

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. As the name Daikon in Japanese literally means “large root” (大根), once you buy a whole daikon, it can be transformed into multiple dishes. Miso soup is a great way to use up a leftover piece of daikon in the fridge.

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Miso Soup with Somen Noodles

Miso Soup with Somen Noodles

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!

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Miso Soup with Broken Tofu and Nori

Miso Soup with Broken Tofu

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!

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Miso Soup with Kimchi and Tofu

Miso Soup with Kimchi and Tofu

Today’s miso soup is made with kimchi and tofu. This miso soup is inspired by Korean Kimchi soup or Kimchi Jjigae, but it is not the authentic Korean soup. It’s rather a simple Japanese miso soup with kimchi in it. It’s lighter and milder than jigae (Korean stew).

You can have the soup simply as it is, or add some thinly sliced pork, seafood, or eggs to make it heartier.

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Miso Soup with Satsumaimo Sweet Potato

Miso Soup with Satsumaimo Sweet Potato

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!

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Miso Soup with Oatmeal

Miso Soup with Oatmeal

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!

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Miso Soup with Gyoza and Lettuce

Miso Soup with Gyoza and Lettuce

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!

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