Miso Soup With Mixed Seasonal Vegetables

Inspired by the ever-changing seasonal miso soup that Okonomi restaurant in Brooklyn serves for breakfast, this bright, colorful version is a celebration of market produce. You can swap out the vegetables in this recipe for trimmings from last night's dinner, or use whatever is in season—just be sure to use a mix of colors and vegetable parts, such as a leaf, a root, and a stem.

Easy Miso Soup

A super simple, hearty, and easy miso soup that can be made from pantry ingredients. In our experience, it also makes a great cold remedy!

Japanese Superfood Miso Soup

This Superfood miso soup uses a homemade dashi stock made with dried kombu (kelp), shiitake mushrooms, and bonito flakes. Add soft tofu, lots of healthy spinach, scallions, and miso results in a much heartier miso soup than your favorite Japanese restaurant or sushi place.

Easy One-Pot Miso Soup

Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock.

Miso-Squash Soup With Sesame-Ginger Apples

Most soups based on squash aim to intensify its sweet flavors by first caramelizing its sugars in the oven. Not this one. Inspired by a classic Japanese appetizer, this soup zeroes in on the nutty, earthy flavors of squash by simply simmering it in an aromatic dashi broth.

Rustic Miso Soup With Tofu and Seaweed

Bolder than your average miso soup, this version, inspired by one made at the Brooklyn restaurant Ganso Yaki, achieves its rich flavor with a robust dashi and blend of both dark and mild miso. Consider using hatcho miso for the dark one—it's a dense, heartier style made strictly with soybeans (as opposed to both rice and soybeans).

Natto-Jiru (Natto Soup With Miso, Tofu, and Vegetables)

In this recipe for natto miso soup, the bitter tang of natto complements both brown miso and lighter, sweeter miso.

Miso Soup With Clams

The briny juice of asari (Manila clams) is the star of this sophisticated miso soup, which is based on one served at Manhattan's EN Japanese Brasserie. Unlike many other kinds of dashi, the version here relies on clams instead of the more commonly used shaved bonito flakes.

Dashi and Japanese Chicken Stock Recipe | Cook the Book

[Flickr: gtrwndr87] Cook the Book keeps me on my toes, culinarily speaking. Each week, the featured cookbook dictates not only what I am going to cook but where I will do my food shopping. This week's Japanese Hot Pots by...

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

This easy one-pot polenta and kale soup hails from Italy, but we give it a distinctly Japanese twist: In place of the Parmesan called for in a traditional recipe, we finish ours up with the addition of miso paste, soy sauce, and scallions. It's savory, rich, and 100% vegan.