What is a nice Japanese soup recipe?!

Japanese Chicken Noodle Soup with Oriental Mushrooms

You can use udon noodles or egg noodles in this Japanese soup. Udon noodles are particularly satisfying because they are thick, round and very tasty. Udon noodles are also very filling, so Japanese soup recipes such as this one can provide a complete lunch. The textures in this soup are interesting, as well as the flavor. The chewy noodles, slippery mushrooms, and juicy chicken contrast well. You do not have to eat the lemon peel but it does add color to the soup and it does give it a delicious tang.

Oriental mushrooms, lemon, chicken, and soy sauce provide the other ingredients in this tasty Japanese soup and it is a very easy dish to make. A lot of Japanese soup recipes are easy to make and require few ingredients because in Japan soups are often served as a flavor-packed appetizer, rather than a dish to fill you up.

The ingredients in this Japanese chicken noodle soup recipe are all very healthy and this is an especially nutritious soup. If you love Japanese food, you will love this delicious Japanese soup and also the fact that it is so good for you. Use fat free chicken bouillon or chicken stock, if you can get it.

http://www.chickennoodlesoups.com/Soup-R…

Miso Soup
Yields: 6 servings

Miso soup is the main item in a Japanese breakfast & is usually eaten with rice, eggs, fish, & pickles. The soup is also served for lunch or dinner with more complex garnishes.

Dashi is a basic stock, made with dried bonito flakes, that is used extensively in Japanese cooking. Its clarity & flavor can make or break a dish.

1/2 cups dried wakame (a type of seaweed)
1/4 cup shiro miso (white fermented-soybean paste)
6 cups Dashi
1/2 pound soft tofu, drained & cut into 1/2-inch cubes
1/4 cup thinly sliced scallion greens

Prepare Wakame:

Combine wakame with warm water to cover by 1 inch & let stand 15 minutes, or until reconstituted. Drain in a sieve.

Make Soup:

Stir together miso & 1/2 cups dashi in a bowl until smooth.

Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu & reconstituted wakame.

Simmer 1 minute & remove from heat. Immediately stir in miso mixture & scallion greens & serve.

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Japanese Clear Soup
Yield: 4 Servings

4 cups homemade chicken stock
4 tablespoons dry sherry
2 tablespoons soy sauce
4 mushrooms - thinly sliced
1 green onion – finely chopped
? carrot - shredded
? lemon - thinly sliced
1 block tofu - 5 cubes per serving

Stove Top:

In a large saucepan bring chicken stock to a simmer. Stir in sherry & soy sauce. Simmer several minutes. Arrange your choice of garnishes in small bowls to pass at the table. Ladle broth into soup bowls & serve.

Microwave Version:

Place chicken stock in a deep 2-quart casserole. Microwave, uncovered, on 100% power until stock boils, about 5 to 7 minutes. Stir in sherry & soy sauce. Microwave on 30% power 2 minutes.

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Clear Japanese Soup

1 1/2 quarts chicken broth
1/3 cup dry sherry
4 1/2 teaspoon soy sauce
1 thinly sliced lemon

Garnishes:

6 sliced fresh mushrooms
2 green onions & tops, sliced diagonally
1 very thinly sliced carrot

Bring broth to simmer in large saucepan. Add sherry & soy sauce; simmer 2 to 3 minutes. Ladle soup into small bowls; float a lemon slice in each bowl. Arrange garnishes on tray & add to soup as desired.

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Elegant Japanese Soup

Be sure to use clear full flavored broth. This is such an attractive, easy to make, light soup that is just perfect for the start of an Oriental meal or with any meal. Substitute strands of cooked Chicken instead of the seafood. See note at bottom of recipe for clarifying broth.

6 cups clear chicken broth
2 tablespoons fresh lemon juice
3 tablespoons light soy sauce (or use the Japanese Soy)
5 tablespoons med dry sherry (or Madeira wine)
6 green onions, cleaned, white part with 1 inch of green left on
6 mushrooms, cleaned thinly sliced, stems removed (Use 1" mushrooms)
1/2 cup carrots, thinly sliced on the diagonal (sliced approximately 1" across)
6 slices lemons
12 medium prawns
12 small scallops or 6 large scallops, cut in half

Bring your broth to a boil. Add Mushrooms& Carrots simmer for 2 minutes. Add raw prawns& Scallops, simmer until the prawns are just pink. Stir in the lemon juice, Soy& Sherry.

Strain the broth into 6 soup bowls & artistically arrange some carrots, mushrooms, 2 prawns, 2 scallops.

Place a slice of lemon & a green onion in each bow. Serve.

Note: To clarify Broth: Whisk an egg white into one cup cool broth, Whisk this mixture into the rest of the cooled broth, heat to boiling whisking the entire time. When the broth comes to a boil remove from heat & let it rest 20 minutes. then scoop off the frothy top & you will have beautiful clear broth.

Peace.

Japanese Spinach And Egg Soup Recipe
dashinomoto
3 1/2 cups boiling water
1/4 cup white wine vinegar
1 lb fresh young spinach
Peel of 1/2 lemon
4 very fresh eggs
1 tsp Japanese light soy sauce
Salt
Make the fish stock by pouring 3 1/2 cups boiling water from the kettle into a saucepan containing the dashinomoto cube.
Set 1 quart cold water mixed with the vinegar to heat in another saucepan.
Wash the spinach and add to a large saucepan of boiling salted water to blanch for only 30 seconds; drain in a sieve and immediately refresh by rinsing under running cold water.
Shred the lemon rind.
When the vinegar water comes to a very gentle boil, break the eggs on to a saucer one at a time and slide them into the water at the point where the water is actually bubbling; once the whites have set, remove them carefully with a slotted spoon or ladle and place each in a heated soup bowl.
Divide the blanched spinach into 4 portions and place beside the egg in each bowl.
Stir the soy sauce into the boiling hot stock and ladle into the bowls.

More Japanese soup recipes here.
http://www.ifood.tv/network/japanese_sou…

Here is my favorite Japanese soups to make! It is quick and easy to make, also it is very Hearty. I believe I got the recipe from food.com

Soba noodles soup
8 ounces shrimp, peeled and deveined
8 ounces soba noodles
2 cups chicken stock
1/4 cup soy sauce, to taste
1/4 cup mirin
2 teaspoons sugar
1/2 teaspoon instant dashi stock
2 scallions, sliced

cook soba in boiling water for 4-5 minutes until done.
meanwhile heat stock, soy, mirin, sugar, dashi to boil in a saucepan.
add shrimp, cook for 2 minutes until cooked through.
drain soba, divide between 2 bowls pour shrimp and soup over noodles, top with scallions, serve.


I hope this helps! Enjoy!

Surprisinglyy, a vegan spinach soup tastes EXTREMELY good! I, personally HATE spinach but oh my god that soup was good :O

You blend up spinaches, fry (yes fry) them in oil I think you add eggs? And you boil it in a soup

you will find all the authentic japanese delights

enjoy

http://www.premiumsavor.com/japanese

Egg Drop Soup!