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| Soups: Suimono (Clear) Suimono literally means “something to drink.” It is made with a deceptively simple formula: the best dashi, and usually 3 solid ingredients to lend flavor and color. This style of soup is associated more with formal banquets than home cooking–art rather than craft. |
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| Clear Soup with Egg Flowers Tamago-jiru |
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| Soups: Shirumono (Thick) This category of soups is by farther the larger, and merges into nimono (simmered foods). These soups range from simple dashi and miso soups to others that are so full of meat, fish, or vegetables that they are like Western stews. |
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| Japanese Egg Custard Chawanmushi |
Bright Orange Kabocha Soup Kabocha no Miso-shiru |
Oyster and Miso Chowder | |
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| Chicken and Vegetable Miso Soup Satsuma-jiru |
Dried Shiitake Mushroom Soup Hoshi Shiitake Sûpu |
Dumpling Soup Dango Jiro Oita,Japan |
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| Dumpling Soup (Recipe Test) |
Toshikoshi Noodles with Long Onions |
Ozoni New Year’s Day Soup |
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| Seafood Miso Soup Kaisen Miso-Shiru |
Hiroko’s Lamb Stew Ramu no Nikomi |
Consumé with Duck Dumplings Kamo no Sumashi-jiro |
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| Some Notes about Miso Soups Miso soups can be made for breakfast, a stand-alone soup, or a full entree depending on what you add to the basic dashi stock and miso. The solid ingredients, or gu, are chosen to reflect the seasons and to provide contrasts of color, texture, and flavor. Consider also ingredients that float and those that sink. In summer, soup is usually made with darker, saltier miso, and in winter sweet white miso is more common. Note that you can adust the flavor of the soup by combining different misos. |
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| Miso Soup with Baby Bamboo Shoots | |||
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| Tori-nabe: Chicken Hot Pot | Cooking Technique: Noodles |
Tess's Japanese Kitchen 