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Miso soup is very popular in Japan and within the Pacific Region. It has also become a staple meal within the Japanese culture. Korean restaurants serve a similar, but different tasting, soup.

Ingredients 1⁄4 oz (7 g) dried seaweed (wakame) 4 1⁄4 oz (120 g) fresh soft tofu or long life silken tofu 13 1⁄2 fl oz (400 ml) dashi (fish and seaweed stock) or 400 ml (13 1⁄2 fl oz) of water and 1⁄2 tsp (2.5 ml) powdered dashi 1 1⁄2 Tbsp (20 ml) miso paste 2 medium spring onions Portebello mushrooms or Shitaki source: http://www.wikihow.com/Make-Miso-Soup

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Make Leco

Lečo (pronounced leh-cho) is a Slovak style vegetable stew with kielbasa sausage. It tastes great with crusted bread and sour cream. Here's how to make this delicious dish! Ingredients 4 tbsp vegetable oil 2 white onions, chopped coarsely 4 cloves garlic, crushed and minced 2 yellow bell peppers, halved and sliced 1 package of Kielbasa sausage, sliced 6 tomatoes, coarsely cubed 2 eggs Sour cream (as garnish) source : http://www.wikihow.com/Make-Leco