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Miso Soup I

Submitted by: Jen

So simple and so satisfying. Tofu is cooked in water with spinach and bok choy. Then comes the miso - white and barley. It 's swirled into the soup and vegetables and sprinkled with bits of scallion.

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Korean Bean Curd (Miso) Soup

Submitted by: Esther

Korean bean curd paste and Korean hot pepper paste are the featured ingredients in this quick soup with zucchini, potato, mushrooms and tofu.

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You can use yellow, white, or red miso paste for the soup, depending on your preference. You will also need dashi, which is made of dried kelp (seaweed) and dried bonito (fish), and can be purchased in granules or powder form in conveniently-sized jars.

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Miso Soup with Shiitake Mushrooms

Submitted by: Claudia

This delicious Japanese soup features with Shiitake mushrooms and tofu.

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Seaweed (Nori) Soup

Submitted by: ROSEYCAT

This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.

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Carrot Soup Indienne I

Submitted by: William Anatooskin

Carrots and featured in this creamy curried vegetable soup which is pureed and then thickened with instant potato flakes.

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Egg Drop Soup I

Submitted by: Denise Smith

Lightly beaten eggs are gently stirred into a flavorful chicken broth that includes parsley and onion flakes. The resulting soup is light, creamy, and delicately seasoned.

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Hot and Sour Soup with Tofu

Submitted by: Ann Satler

Tofu can be a delicious and low-fat source of protein when prepared properly, and this soup recipe is a great way to introduce it to your family. Sesame oil and water chestnuts make this soup especially tasty.

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