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    You are in: Home / Cookbooks / Japanese Soups and Broths
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    8 recipes in

    Japanese Soups and Broths


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    MMMMMmmmmmm, this soup is so good! From Sara's Secrets TV show. Soba is buckwheat noodles. This is comfort food!

    Recipe #70758

    13 Reviews |  By Bergy

    A very traditional Japanese soup

    Recipe #12744

    COMFORT FOOD. A nice change to the usual tasting chicken soups. Try this on a cold rainy/wintery day OR when you want a fast all in one meal.

    Recipe #56493

    2 Reviews |  By rsarahl

    Vegetarian dashi. It is a nice broth in its own right but is also a base for countless soups. So simple, so good.

    Recipe #77199

    Sumo wrestlers eat lots of "nabe" to get up to fighting weight. We've toned our salmon soup down a lot, so this really isn't going to pack on the pounds unless you eat it with a LOT of rice. Sumo wrestlers have their own recipes and vary the soup depending on the ingredients they have. This is our version of Ishikari Nabe, using ingredients that we are readily able to find here. It isn't authentic, but works with our kids. The recipe is meant to be adjusted to incorporate things you may have at hand. We often add spinach, squash, green onions, sweet onions, mushrooms. You can add the eggs if you want, usually the tofu and salmon are plenty for us. If you really want to eat like a sumo wrestler, you should just dump your STEAMED rice right into the soup.

    Recipe #52082

    1 Reviews |  By rsarahl

    This tasty broth is simple to prepare, flavorful, healthy and is a versatile addition to every recipe collection. Dashi is a base for many soups, but can be served alone as a clear broth or with soba noodles and green onions for a light and easy course.

    Recipe #77195

    4 Reviews |  By chia

    quick easy main course soup, you can substitute chicken or tofu if you prefer, and this is easily doubled or tripled.

    Recipe #77939

    Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it.

    Recipe #104573


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