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＜Yield> 2 servings 6mins 8 mins 1 ½ cup , chopped (150g) broccoli ½ cup, minced (70g), onion 5 eggs ½ cup( as much as you like) cheese oil 1tbsp salt & pepper Topping & sauce bonito flakes ponzu or okonomiyaki sauce 1; Chop broccoli florets and onion into small bite size pieces. Remove the outer tough layer of broccoli stem and chop the inside into small pieces as well. Whisk eggs. 2; Splash oil onto the pan and heat it over medium heat. Add broccoli and onion. Once the vegetables are thoroughly coated with oil, Reduce the heat to low and close the lid. Steam it for 2-3mins over small heat. 3; Sprinkle some salt and pepper. Add eggs and mix them all together over low heat until everything is combined. Add cheese on top and close the lid. Cook it on low for another 3-4 mins. When the bottom is cooked and the cheese is melted, transfer to the serving plate. Sprinkle some bonito flakes and enjoy with ponzu or Okonomiyaki sauce. ※Watch more on YouTube! 1;Feel free to change up the vegetables. 2; Great for bento boxes. Keep them in an air-tight container in the fridge for 5 days. -If you’re ready to gently change your relationship with food—not with strict rules, but with small Japanese-style habits like this—I’d be happy to support you through my personal coaching .   - MIWA's E-cookboo k s   are available！ I hope this will be helpful and enjoyable in your kitchen^^ 2022/1/29 MIWA

⭐ Quick Summary This article introduces gentle, food-based practices commonly found in Japanese home cooking that may support gut health—alongside insights from my own experience and from working with women seeking better digestion and energy. These are observations, not prescriptions, and they reflect a blend of traditional habits, modern research, and practical application. Across nutrition research and coaching experience, one theme appears consistently: the digestive system thrives under gentle, predictable conditions. Many women I work with—especially in their 40s and beyond—share similar struggles: bloating after meals inconsistent digestion stress-related stomach issues supplements that help only temporarily These patterns made me look more closely at the eating rhythms I grew up with in Japan, as well as the broader principles behind them. What follows is not a universal rule for all Japanese households, but a look at common practices in Japanese home cooking  and why they may benefit digestion. 1. Warm, Cooked Foods That Are Gentle on Digestion   Many Japanese meals traditionally begin with something warm—such as miso soup or a light broth.This practice aligns with research showing that warm foods can: stimulate digestive enzymes relax the gastrointestinal tract support smoother digestion In my coaching work, I've seen many clients feel noticeably better when shifting from cold, raw meals to something warm at the start of the day. 2. Small, Consistent Amounts of Fermented Foods   Japan has a long history of incorporating fermented foods into daily meals—miso, pickles, shio koji, and amazake being the most common. These foods are: enzyme-rich microbiome-supportive easier to digest because fermentation breaks down certain components Clinical research increasingly supports the benefits of fermented foods for gut health, and I have seen similar improvements among clients who introduce small, regular amounts into their meals. 3. A Calm, Structured Eating Rhythm   Another feature of many Japanese home meals is a structured layout  (such as soup + small dishes).This format naturally encourages: slower eating portion awareness balanced flavors variety of textures From a physiological standpoint, slower chewing and balanced meals support better digestion and reduce stress on the gut. Many people in my coaching program report improved digestion simply from shifting toward a calmer, more intentional eating pace. Supplements absolutely have their place, and I am not against them.However, research and client experience both show that supplements often work best when paired with: warm, digestible meals regular eating rhythms adequate fiber variety basic gut-friendly habits In other words, supplements become supportive , not the foundation. Many of my clients find that when the foundation improves, their need for supplements decreases or becomes more targeted. Nothing restrictive, nothing extreme—just approachable items commonly used in Japanese-style home cooking: warm miso soup lightly simmered vegetables rice porridge shio-koji marinated protein simple pickles a spoonful of amazake Even choosing one can make a noticeable difference over time. Here's a sample meal that combines warmth, balance, and ease of digestion: miso soup with tofu Tofu creamy salad with broccoli lightly seasoned salmon or tofu simple pickles warm rice It reflects a combination of traditional eating patterns and modern nutritional understanding. As energy, hormones, and digestion shift with age, the body may respond better to: steady blood sugar consistent meal timing gentler cooking methods reduced digestive stress increased fermented foods Many women experience meaningful improvements from adopting these principles—not as a diet, but as a supportive framework. If you'd like a more guided experience, my 60-day personal coaching program blends traditional eating principles and personalized coaching to help you build a sustainable eating rhythm. MIWA

⭐ Quick Summary A simple, vegan-friendly Japanese pickled cabbage made with kombu, salt, chili, and yuzu.Lightly fermented and naturally probiotic, this easy side dish adds freshness and balance to everyday meals—perfect with rice, miso soup, or Ichiju-Sansai style plates. ▶vegan 4 servings 15 minutes (does not include the time for fermenting) 0 minutes 500g Chinese cabbage (approximately ¼ of a head) 10cm×10cm piece kombu 2 teaspoons (10g) sea salt (2% of weight of Chinese cabbage) 1 dried chili / 1 teaspoon red pepper flakes few slices of yuzu peel 1. Wash the Chinese cabbage and wipe off the excess moisture. Chop them into large pieces. Transfer into a ziplock bag. Sprinkle with some salt and then massage it in. Leave it for 5 minutes until it starts to sweat. 2. Cut the kombu into strips. Remove the seeds from the dried chili and cut into small pieces. Thinly slice the peel of the yuzu. 3. Add the kombu strips, chopped chilies and yuzu peels into the cabbage bag from step 1. Massage the additional ingredients and close the ziplock bag. Put something heavy (2kg) on top of the bag and let it rest in the fridge for 2 days. 4. When you see lots of water come out and small bubbles appearing then they are ready to eat. ※Watch more on YouTube! ・You need a large ziplock bag. ・Dried chili is for preservation. Even if you are sensitive to heat, please do not leave it out. ・Yuzu is optional. ・If you have time, leave the Chinese cabbage under the sun for 3 hours to dry before adding them into the ziplock bag. This process will elevate the flavor. ・You can make a larger portion. Always remember to use 2% salt per weight of Chinese cabbage. Store pickles in the fridge for up to 1 week. ONIGIRI MISO EGGPLANT PICKLED PLUM SOUP This Hakusaizuke is great to be served in this tableware . 🌸 Gentle Note from Miwa If you're trying to eat well but still feel bloated or unsure what “balanced” looks like day to day,my 60-day program offers gentle, practical support to help you build steadier habits. → Learn About the 60-Day Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/01/08 MIWA

⭐ Quick Summary A simple, vegan-friendly Japanese-style pickle made by combining miso and yogurt for a tangy, fermented flavor similar to nukazuke.Crunchy, refreshing, and perfect as a small side dish in a balanced Japanese-style meal. ▶VEGAN ＜Yield> 2 servings 10 minutes (does not include marinating time) 0 minutes 1 small carrot (80g) 1 small cucumber (80g) 50g daikon/ turnip Marinade 4 tbsp soy yogurt/ regular yogurt (100g) 2-3 tbsp miso paste ★Find Japanese ingredients here . 1. Thinly slice (about ¼ inch) the carrot, cucumber and turnip. 2. Into a container, mix together the miso paste and yogurt. You can use any type of miso. However, please note that the salt content varies between types. Use a smaller amount of red miso, which is saltier, and a larger amount of white miso, which has less salt. 3. Add in the vegetables (step 1) and toss them to coat. Let it sit in the fridge for at least 16 hours to a max of 48 hours. Rinse off the marinade under a faucet and transfer to a plate. ※Watch more on YouTube! 1. If you want to keep the pickles for more than 2 days, make sure to wash off the marinade then store it in a container, otherwise the pickles would be too salty. 2. Soy yogurt is the best for this recipe. 3. Leftover marinade can be utilized in a soup such as tomato soup and miso soup. If you add your choice of oil to the leftover marinade, it makes a delicious dressing. No wasting^^ Store in an air-tight container in the fridge for up to 5 days after removing the marinade. This MISO YOGURT PICKLES is great to be served in this tableware . 🌸 Gentle Note from Miwa  If you're trying to eat well but still feel bloated or unsure how to stay balanced day to day,my 60-day program offers gentle, practical support to help you build steadier habits. → Learn About the 60-Day Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 　　 2023/07/22 MIWA

⭐ Quick Summary A bright, refreshing sweet-and-sour Japanese-style pickled cabbage made with ginger, chili flakes, and a simple vinegar marinade.This light, crunchy side dish pairs beautifully with rice bowls, bentos, or any balanced Japanese-style meal. < SWEET AND SOUR PICKLED CABBAGE > ＜Yield> 6 servings 10 minutes (not including resting time) 3 minutes 5 cups (550g) cabbage, shredded 1 cup carrot, Julienne ¼ cup ginger, shredded 1½ tablespoons Toasted sesame oil 1 teaspoon chili flakes Marinade 5 tablespoons rice vinegar 3 tablespoons sugar 2/3 teaspoon salt 1. Shred the cabbage into 1cm thin strips. Thinly shred the ginger and cut the carrot into thin matchsticks. Into a large bowl add in the cabbage and carrots and sprinkle with salt. Massage in the salt and leave it for 15 minutes. 2. To a pan over low heat, add in the toasted sesame oil, ginger and chili flakes. Heat until fragrant over medium heat, approximately one minute. Add in the rice vinegar, sugar and salt. Once dissolved remove from heat and let the marinade come to room temperature. 3. Squeeze the carrots and cabbage from step 1 and then toss with the marinade (step 2). Let them marinate for 2 hours or overnight in the fridge. ※Watch more on YouTube! If your pickles are too sweet then reduce the sugar to 3½ tablespoons. Store in an air tight container in the fridge for up to 5 days. VEGAN MISO ONIGIRI/ RICE BALL 🌸 Gentle Note from Miwa  If you're trying to eat well but still feel bloated or unsure how to stay balanced day to day,my 60-day program offers gentle, practical support to help you build steadier habits. → Learn About the 60-Day Program 2021/ 04/17 MIWA

⭐ Quick Summary A crisp, refreshing Japanese-style pickled cucumber (asazuke) made with kombu, salt, sugar, and rice vinegar.This simple, no-cook recipe is naturally vegan and perfect as a light side dish or as part of an Ichiju-Sansai balanced meal. ▶vegan ＜Yield> 2 servings 10 mins ( It doesn't include the resting time.) 0 mins 5 Asian cucumbers (600g) 3g kombu 1 ½ tbsp sugar 1 ½ tsp salt 1 ½ tsp rice vinegar 1. Trim the ends of the cucumbers, then partially peel the skin. Place them into a zip top bag. Cut the kombu into small pieces with kitchen scissors. 2. Into the zip top bag, add in the sugar, salt, rice vinegar and cut kombu. Rub the cucumbers and remove all the air from the zip top bag. Seal it completely. 3. Let it sit in the fridge for 5 hours to overnight. When you see the water seeping out from the cucumbers and kombu has become soft, they are now ready to be enjoyed. ※Watch more on YouTube! 1. Asian cucumbers are thinner than English cucumbers. You can use Persian cucumber, carrots and daikon radish as a substitute. 2. You can keep it for 3-4 days in the marinade, but if they cucumbers taste too salty, feel free to discard the marinade at any point. Keep it in a zip top bag in the fridge for 3-4 days. Gentle Note from Miwa If you’d like gentle support in creating more balance in your everyday meals, you’re welcome to explore my 60-day program. → Learn About the 60-Day Coaching Program 2022/08/17 MIWA

⭐ Quick Summary A simple, vegan-friendly Japanese pickled daikon (takuan) made with salt, sugar, vinegar, and kombu.This recipe uses a two-step marinating process to create a crisp, refreshing pickle that’s perfect as a side dish or part of a balanced Japanese-style meal. ▶VEGAN ＜Yield>   6 servings  20 minutes (does not include the time to marinate)  0 minutes -1 kg daikon radish (30 cm x 8 cm diameter) -1 ½  tbsp salt (25g) -½ cup water (100ml) Brine -3 ½ tbsp sugar (50g) -2 tbsp rice vinegar -3g kombu (10 cm) Prepare Daikon: Wash the daikon radish, cut it into 15cm lengths and then quarter it (watch more on YouTube). F irst Marinade: In a zip-top bag, add water and salt, then dissolve. Add the daikon radish and let it marinate in the fridge for 3 days. When closing up the bag, please ensure that air is removed from the bag. Flip the bag once a day. Second Marinade: Remove the daikon radish, rinse off the salt, and place it in a new zip-top bag. Add in the sugar, vinegar and small pieces of kombu. Rub them to mix, then remove out all the air. Let it sit in the fridge for another 2 days. Flip it daily. Slice and Serve: After the marinating process, rinse off the marinade. Slice the takuan and serve it on a plate.  ※Watch more on YouTube! If you want to scale this recipe up or down, use the following ratio: Ingredients -Daikon radish (desired quantity),  -salt and vinegar: 3% of the daikon's weight -sugar of 5% of the daikon's weight (adjust to 8-10% for a sweeter taste) -3g kombu Store the takuan in an airtight container in the fridge for up to 7 days. This TAKUAN  is great to be served in this tableware . 🌸 Gentle Note from Miwa If you often feel bloated or low-energy even when you try to eat well,you’re welcome to explore my 60-day program for gentle, steady support. → Learn About the 60-Day Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2022/12/16 MIWA

⭐ Quick Summary A cozy, flavorful miso ramen made by transforming leftover miso soup into a creamy, satisfying broth.This recipe is quick, budget-friendly, and packed with vegetables—perfect for using up ingredients and creating a nourishing Japanese-style meal. ＜Yield> 1 servings 8mins 10 mins Soup 1 cup leftover miso soup 1 tbsp M irin 1 cup (200ml) water 1/2 cup (100ml) unsweetened soy milk 1 tsp yellow miso 1 tsp soy sauce(Optional) black pepper ( as much as you want) ½ tsp Toasted sesame oil 1 serving Ramen noodle Topping ( Not optional) ½ cup 50g Chopped cabbage/ Napa cabbage ½ cup 50g sliced carrot ½ cup 50g sliced onion ½ tsp grated garlic 1 tbsp shio koji/ ¼ tsp salt 1 tbsp canned corn 1 tbsp chopped spring onion Your choice of protein( Optional) 1.(Make soup)Into the leftover miso soup, add mirin and water. Once it comes to a boil, reduce the heat to low. Add soy milk and dissolve miso paste. Make sure not to boil the soup. Feel free to adjust the taste by adding soy sauce or miso paste at this point. Off the heat and set it aside. 2. (Topping) Chop cabbage into big bite size pieces. Thinly slice onion and carrot. Grate garlic. To the pan, add 1 tsp of oil along with cabbage, carrot, onion and grated garlic all at once. Cook it on high for 2 mins. Add shiokoji/ salt , then cook for another 2mins. 3. Cook noodles according to the package instructions. Drain the water. 4. To the bowl, ladle your soup. ( Make sure it’s piping hot). Add noodles and toppings along with corn, chopped spring onion, black pepper and toasted sesame oil. ※Watch more on YouTube! 1. Try not to boil the soup after adding soy milk and miso paste. 2. Depending on the miso soup, you might want to add more or less miso paste. Feel free to adjust the taste to your liking. Feel free to scale up the portions but don’t forget to do the taste test. 3.I prefer to cook the noodles at the end when the soup is ready. Keep it slightly undercooked. 4. Corn is MUST-HAVE in my kid's opinion! ^^ It's the best to eat right after it’s served. This   Miso ramen is great to be served in this tableware . 🌸 Gentle Note from Miwa  If simple, nourishing bowls like this help your meals feel a little easier or more comforting,you might also enjoy exploring small habits that bring more balance into your everyday eating. If you ever want gentle support, my 60-day program offers a calm space to build these habits together—always at your own pace. → Learn About the 60-Day Coaching Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2023/02/04 MIWA

⭐ Quick Summary A bright, nourishing miso soup made with tomato juice, cabbage, onion, shiitake, and a touch of ginger.This soup is vegan-friendly (without eggs), quick to prepare, and perfect for days when you want something warm, comforting, and full of vegetables. ▶Vegan (If you omit the eggs) ＜Yield> 2 servings 5 minutes 10 minutes 1 cup shredded cabbage (150g) 1 cup sliced onion (150g) 2 pieces shiitake mushrooms ½ cup canned corn/ fresh corn kernels 1 cup tomato juice (unsalted) 1 cup water ½ tsp dashi powder / bouillon cube 1- 1½ tbsp yellow miso 10g ginger 2 eggs (optional) 1 tbsp flax seed oil (optional) Topping (optional) Parmagiano cheese 1. Shred the cabbage thinly. Thinly slice onion and shiitake mushrooms. 2. Into the pot add water, tomato juice, soup stock powder and all the vegetables from step1. Grate the ginger. Cover with a lid and cook it for about 5 mins or until it’s partially cooked. 3. Crack in the eggs if you want. When the eggs are cooked to your liking, remove from heat and dissolve in the miso paste. Serve the soup in a bowl. Drizzle on some flax seed oil. Top with p armagiano cheese. 1. If you are in a time crunch, shred your cabbage as thin as possible, so that you can speed up the cooking process. 2. Feel free to adjust the amount of miso you are adding. Store in an air-tight container for up to 3 days in the fridge. This TOMATO MISO SOUP  is great to be served in this tableware . 🌸 Gentle Note from Miwa  If you’d like gentle guidance in creating a more balanced eating rhythm, I offer a 60-day program you can explore whenever it feels right. → Learn About the 60-Day Coaching Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2023/09/30 MIWA

⭐ Quick Summary This guide introduces five common types of Japanese dashi—kombu, katsuobushi, awase, niboshi, and dried shiitake—along with their flavor profiles, health benefits, and easy methods you can realistically use at home. Perfect for anyone beginning Japanese home cooking or wanting to build more balanced, umami-rich meals. Topics 1: Introducing 4 different kinds of DASHI 2: Health benefits of DASHI 3: How you can make DASHI easily, quickly and realistically 4: Delicious recipes that use DASHI as a major component 1. KOMBU DASHI(昆布出汁） Kombu is the type of kelp. 90% of the kelp we have in Japan is actually produced in Hokkaido since kelp only grows at low temperatures in the ocean. The flavor is quite delicate, so I usually pair it with lots of vegetables for boosting up the flavor. 2. KATSUO DASHI（かつお出汁） Katsuo is a bonito fish in English. We eat it as sashimi when it’s fresh. Katsuo has a very strong fishy flavor and thus will make a soup very flavorful. Katsuo has been smoked, dried, then shaved into thin slices, finally becoming katsuobushi . Katsuobushi is the ingredient we are using to make katsuo-dashi. Without these time-consuming steps done by professionals, we won’t be able to enjoy this beautiful katsuo-dashi at home. That's the beauty of Japanese ingredients. There is always someone's effort behind them. I'm very appreciated of this. 3. AWASE DASHI (合わせ出汁） Awase literally means combining in Japanese. Awase-dashi is the combination of kombu seaweed and bonito flakes. Kombu has glu ta mic acid and bonito flakes has inosinic acid. They are both categorized as UMAMI elements. UMAMI is the fifth taste sensation. When these two are combined together, the UMAMI taste will go up 7~8 times greater than used alone due to a synergistic effect. 4. NIBOSHI DASHI(煮干し出汁） NIboshi are small dried sardines. Niboshi are slightly fishy but more budget- friendly than bonito flakes and kelp. I sometime use them in miso soup, but mostly for making Ramen or whenever I want to enrich the taste of the dish. 5. HOSHI-SHIITAKE DASHI (干し椎茸出汁） Hoshi shiitake is dried shiitake mushrooms. I usually pair them with kombu- dashi to make plant based soup stock. My kids doesn't like shiitake mushrooms themselves but they love this soup somehow. I’m showing how to make each dashi in my video, so please go to my YouTube channel!! There are two benefits based on what I have studied and experienced. 1. You can reduce the amount of oil & sugar used by consuming more dashi. There are 3 taste elements which people can be biologically addicted to: SUGAR, OIL and UMAMI. Dashi is packed with umami flavors from fish, seaweed and vegetables. If you start to enjoy more umami flavors, you will naturally crave less sugar and oil products. It's been said that if you introduce the UMAMI taste to your baby before turning 3 years old, the baby will pick up the umami taste more than those who haven’t been introduced. It means there is a better chance to reduce the amount of sugar and oil in their eating habits because umami is as addictive as sugar and oil to human beings. 2. It gives you better opportunities to stick to the ideal nutritionally balanced diets. When I make Japanese food, the first thing that comes in my mind is what can go along with a bowl of rice and soup. When I make something to go along with the bowl of rice and soup, I usually use less oil. Instead of sautéing my food with butter, I just steam and boil. Moreover, I usually make a main dish + 2 side dishes usin g different proteins and vegetables. Each take no time to make but result in a well balanced meal. To be honest, I don't make dashi from scratch every single day. However, I don't use dashi powder since the flavor is quite different than the one made from scratch. Then, HOW do I cook dashi??? The answer is a dashi packet . Inside of a dashi packet, there can be chunks of bonito fish, kombu, shiitake mushrooms and dried sardines. What is inside varies depending on the product you are using. How do you make DASHI with a dashi packet? All you have to do is put a dashi packet into water and bring it to a boil. Once you bring it to a boil, lower the heat and simmer for 4-6 minutes depending on how strong you want the taste to be. The longer you simmer, the more flavor will come out. Once done, shake your dashi packet to release more flavor and discard it from the soup. That’s it! You already have a beautiful dashi stock. The reasons why I like dashi packets! 1. There are options for lots of different flavors. Other than bonito flakes and kelp, you can find packets with shiitake mushroom and kelp which are perfect for plant based cuisine. 2. You can easily find packets without additives and salt. I want to enjoy my food as natural as possible. Japanese clear dashi soup Vegan miso soup OYAKODON/ JAPANESE RICE BOWL RECIPE Taking about myself, I used to skip meals all the time and then would substitute by eating snacks. I was especially craving sugar like chocolate and cookies. They were all so addictive and I couldn’t stop. It was OK because I was still very young. However after passing my mid 20’s, I start to feel bloated, heavy and had an overall lack of energy. Then I started to focus my attention on eating more traditional Japanese foods. Since then, I’ve been making dashi stock plus eating fermented products everyday. It has become part of my life now in my 40's. I feel energetic everyday and I haven’t seen the doctor in more than 10 years all while taking care of two crazy boys. Haha! If learning about dashi helps you enjoy your meals in a simpler, more comforting way,you might also be wondering how to bring this sense of ease into your everyday eating—especially on busy or tiring days. Many people tell me they want  to eat in a balanced way,but it often feels hard to stay consistent or to know what “balanced” actually looks like. If you ever feel the same and would like gentle support,my 60-day program offers a calm space where we build small, realistic habits together—always at your own pace and without restriction. → Learn About the 60-Day Coaching Program

⭐ Quick Summary A simple and quick miso soup made with a dashi packet—perfect for busy days or beginners learning Japanese home cooking. This gentle, warming soup can be made vegan depending on the dashi you choose, and pairs beautifully with everyday meals. ▶vegan (if you use vegan dashi packet) ＜Yield> 3 serving 6mins 15 mins ½ cup (60g) carrot ½ cup onion(80g) 1cup chopped chinese cabbage ½ block (150g) tofu 1 tsp dried wakame seaweed 1 dashi packet /non-vegan or vegan 1 ½ tbsp miso paste 2 ½ cup (500ml) water 1; Chop onion, carrot into small dice. Slice chinese cabbage into bite size pieces. 2; Add water, vegetables from step 1 and dashi packet. Cook it on medium heat. Shake the dashi packet about 5 times to infuse more flavor . Once it’s boiling, lower the heat to low and simmer it for 5 mins without having it completely boiling. Discard the dashi packet. 3; Continue to cook until all the vegetables are cooked. Add cubed tofu and wakame seaweed. Dissolve the miso paste and turn off the heat. Serve it in a bowl along with chopped spring onion if you want. ※Watch more on YouTube! 1;Try not to boil the soup after dissolving the miso paste. 2; Adjust the amount of miso paste to your liking. Keep them in an air-tight container in the fridge for 3 days. This MISO SOUP is great to be served in this tableware . 🌸 Gentle Note from Miwa   If learning Japanese home cooking is helping you feel more grounded, calm, or connected to your meals,you may enjoy exploring how this rhythm can gently support your daily well-being. For women who want a little more structure or encouragement,I offer a 60-day program where we build simple, nourishing habits together—always at a pace that feels kind to your body and lifestyle. There is never any pressure.　Just an invitation, if you feel it might be helpful. → Learn About the 60-Day Coaching Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2022/2/05 MIWA

⭐ Quick Summary This simple miso soup combines homemade dashi with vegetables, tofu, and wakame. It’s a warm, gentle dish that supports digestion and can be adapted to any vegetables you have on hand. Perfect for beginners learning Japanese home cooking. ＜Yield> 2 servings 5 mins ( It doesn’t include time to hydrate kombu) 17 mins ½ cup( 100g) , diced, carrot 1 cup ( 200g), diced , onion 4 pieces shiitake mushrooms silken/ firm tofu (100g) 1 tbsp dried unsalted wakame seaweed 10g kombu 20g bonito flakes 1L water 1 ½ - 2 tbsp miso paste 2 tbsp chopped spring onion ( optional) 1; Wipe off the dust with kitchen cloth. Soak kombu in water for 1hour to overnight in the pot. 2 ; Slice onion, carrot and mushrooms into about ¼ inch thick. 3; Heat kombu (step1) at medium low temperature until it starts to simmer. When the small bubbles start to appear around the edge of the pot, take out the kombu. 4; Turn the heat to high, and when the water starts to boil, put in the bonito flakes. Turn off the heat immediately as you push in down all the bonito flakes to let them fully submerged. Let it sit for 2-3 mins to steep more flavor. Strain the soup. 5; Add soup back into the pot and add chopped vegetables. When it's cooked, turn off the heat and add cubed tofu along with dried wakame seaweed. Dissolve miso paste. Serve it in your bowl and sprinkle some chopped spring onion. ※Watch more on YouTube! 1; Please do not boil the soup when kombu is still in on step3. 2; Use any vegetables you have on hand. Make sure to add hard vegetables first. Keep in an air-tight container in the fridge for 2 days. Miso soup pairs perfectly with: rice bowls grilled fish or tofu steamed greens pickles Ichiju-Sansai style meals This soup is a gentle, grounding addition to any balanced eating routine. Want to Learn More About Gentle Japanese Eating?  If you ever feel you’d like support in finding a more balanced, gentle rhythm with food, my 60-day coaching program is a space where we explore that together—slowly, kindly, and without any pressure. 2022/06/07 MIWA