Miso soup

Miso ramen with shrimp wonton and shiitake

Do you like Japanese miso soup? We do! It is great in its simplest form — with just tofu and wakame — but did you know that wonton and shiitake are great additions to basic miso soup?

Cook time: 8

Servings: 1 bowl

3-mushroom miso soup

Store-bought mushroom balls, rehydrated shiitake and fresh shimeji are added to the classic Japanese miso soup in this chunky and filling dish that can be enjoyed as a starter course or an all-day snack.

Cook time: 10

Servings: 4 people

Mushroom miso egg drop soup

A recipe that combines two favorites. Scallions and white shimeji mushrooms are sauteed in sesame seed oil, dashi and miso paste are added then beaten eggs are drizzled and stirred in.

Cook time: 10

Servings: 4 people

Pork and vegetable miso soup (tonjiru / butajiru)

Pork and vegetables miso soup (tonjiru / butajiru)

If you think that authentic miso soup should have only three solid ingredients — tofu, wakame and scallions — you might be in for a surprise. There are so many other ingredients that can be added to miso soup. Tofu is not even always a must.

Cook time: 40

Servings: 4 people

Narutomaki and mushroom miso soup

A blend of fresh, dried and fermented ingredients, this soup is cooked with fresh cabbage and tomatoes, dried wakame and narutomaki, and fermented soy beans in the form of miso paste.

Cook time: 15

Servings: 6 people

Shrimp miso soup

Cooked with fresh shrimps and half a packet of dried shiitake, wakame, turnip and carrot from Osaka, this soup makes a lovely side dish or snack.

Cook time: 10

Servings: 6 people