Similar Recipes

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.
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.
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).
Squash and Apple Soup with Beet and Bacon
A basic blended delicata squash and apple soup was already a great fall meal, but I couldn't help but add in some roasted and chopped beets, which add a pop of color and some much needed sweetness.
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!
Miso Soup with Fennel and Ginger Recipe | Cook the Book
Today's recipe from The Breakaway Cook is an adaptation of Japanese miso soup. Instead of using the traditional seaweed-bonito broth known as dashi, author Eric Gower replaces it with something that's probably a little more familiar to Western cooks—chicken stock....
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.
Ultimate Vegan Ramen With Miso Broth
This vegetarian ramen has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl and four different toppings.
Curried Squash Soup with Red Curry Butter Croutons
This curried squash soup is made with spicy, fragrant Thai red curry paste. Served with red curry butter croutons, it's the perfect meal for cold weather.

Image description

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.

Serve With