More Japanese recipes
Fried udon 
Japanese curry rice 
Meat-filled green pepper 
Miso soup
Sticky bowl 
Sukiyaki
Miso soup
Tools
A deep pan / A ladle / Chopsticks
Ingredients
Base ingredients: Miso / Japanese soup stock / Water
Suggested other ingredients: Tofu, Chinese cabbage,
seaweed, Japanese radish, potato, mushroom, shellfish, fish,
fried bean curd. Anything is fine.
You can buy Miso, Japanese soup stock and other hard to find ingredients from an Asian grocery store.
Firstly, add some Japanese soup stock
to water in a deep pan and bring to the boil.
Next, add the other ingredients,
excluding miso, which have been chopped into small pieces.
Hard ingredients that take a while to cook, such as Japanese radish should be added early on. Softer ingredients, such as Tofu that do not take long to cook should be added later. Be sure to add the the seaweed last.
Cook at a medium-boil until the ingredients begin to soften. If you add shellfish then they should be cooked until they open up.
Take a break!!! (But just for a short
time!!!)
Dancing, dancing, drinking, drinking... ♪
Chef's Suggestion: Asahi Super Dry
Reduce heat and disolve some
miso into the soup to add flavour.
Be careful not to add to much miso. As a rough guide, add about 1/3rd of a ladle-full for every 4 bowls of soup.
Sprinkle some seaweed on top.
Finish!!!