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Soups and Stews

• 1941
• Miso Soup
• Tahini, carrots, cabbage, combined with onion.

• 1942
• Miso Soup
• Contains shiitake mushrooms, watercress, tofu, and chicken stock.

• 1943
• Miso Soup
• Uses spinach, tofu, carrots, and cabbage.

• 1944
• Miso Soup
• Describes this traditional Japanese dish and includes a recipe.

• 1945
• Miso Soup with Shrimp
• Uses Kamaboko, sugar, scallions, and bean curd.

• 1946
• Misoshiru (Clear Soup with Soybean Paste)
• Recipe that uses specialized ingredients.

• 1947
• Quick Miso Soup
• Chinese egg noodles with red cabbage, carrot, and corn.

• 1948
• Rice and Miso Soup
• From the Japanese Cookbook for Kids. Includes photographs.

• 1949
• Vegetable Miso Soup
• Jalapeño peppers added with peas, onions, garlic, and piece dulse.

• 1950
• Sauerkraut-Bulgur Soup
• Uses veal stock, tomato puree, and green pepper. Serves four. From Armianskala Kulinaria.

• 1951
• Chinese Egg Drop Soup
• Contains spinach and chicken stock.

• 1952
• Egg Drop Soup
• Uses dry chicken noodle mix with fried Chinese noodles and soy.

• 1953
• Egg Drop Soup
• Lists chicken bouillon cubes, soy, and green onions.

• 1954
• Egg Drop Soup (Don Tong)
• Made with sugar, cornstarch, and chicken broth.

• 1955
• Egg Drop Soup - Microwave
• Recipe using ham, soy, and snow peas.

• 1956
• Egg Drop and Noodle Soup
• Grated parmesan cheese, spinach, and chicken broth.

• 1957
• Ken's Tomato Egg Drop Soup
• Non classic recipe making four to six servings. Contains soy.

• 1958
• Danish Barley Soup (Bygvandgrød)
• Vegetable or beef stock with mushrooms, carrot, and onion.

• 1959
• Danish Beer Soup
• Uses pumpernickel bread, dark ale, lemon juice, and whipping cream. Includes history of recipe. Serving four to six people.

• 1960
• Danish Onion - Champagne Soup
• Consists of Camembert cheese, port wine, egg yolks, cayenne, and nutmeg.