Miso Soup

  • Miso Soup Udon

    ‘Hōtō’ Noodle Miso Soup

    Hōtō is a regional dish originating from Yamanashi, Japan. The wide noodles are stewed with vegetables in miso soup. Hōtō noodles are actually different from Udon noodles as they are made from ordinary low-gluten flour in the style similar to dumplings. That’s why it is easy to prepare at home. I once lived in Yamanashi …

  • Miso Soup

    Kimchi Miso Soup

    Kimchi is a traditional Korean food that is fermented vegetables with a variety of seasonings including Garlic! I absolutely love it even though the smell of Kimchi overwhelm my kitchen everytime I open the jar. On the other day I added some Kimchi to my miso soup, and everyone loved its unique flavour. Makes 4 …

  • Miso Soup Tofu

    Tofu & Spinach Miso Soup

    Tofu doesn’t need to be cooked. Using ready-to-serve Baby Spinach, it takes only 5 minutes to prepare this miso soup. Makes 4 Servings Ingredients Dashi Stock 4 cups Miso 3 to 4 tablespoons Tofu 1 block Ready-to-Serve Baby Spinach as required Spring Onion 2 Method 1. Cut Tofu into small cubes, cut Spring Onion finely. 2. …

  • Miso Soup Pork

    Butajiru / Tonjiru

    ‘Butajiru’ is a type of Miso Soup with pork in it. It is a very popular dish. ‘Butajiru’ usually contains Satoimo (Taro) and Konnyaku and Gobo. Many Asian Grocery stores sell them but it might be difficult for you to find them. Even without them, this soup is quite delicious. The ingredients listed are suggestions. …

  • Miso Soup

    Basic Miso Soup

    Miso Soup is one of the traditional Japanese staple dishes. Normally it is enjoyed with white rice. Here is the basic method how to cook Miso Soup. Makes 4 Servings Ingredients 4 cups Dashi Stock3 to 4 tablespoons Miso2 Spring Onion *finely chopped Add two or three of the following1/2 to 1 block Tofu 1 …

Hiroko's Recipes