Recipe by Jen
"I am a big fan of miso soup, and this one is fairly straight forward with ingredients that are easy to find. Plus, it tastes great. If you prefer, you can replace the spinach with bok choy."
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2 1/4 cups
firm tofu, cut into 1/4 inch cubes
light miso paste
barley miso paste
fresh spinach, washed and chopped
green onion, thinly sliced
I thought this was a great recipe. I made the soup with slices of white mushrooms and added a few more scallons for taste. I almost doubled the miso paste as well for more taste. Just be sure not to add too much barsley paste because it will be too strong. FYI-I got the miso paste in the refrigerator section at Whole Foods (health food store) next to the tofu.
This is a good recipe and I feel so relaxed and healthy after sipping on this great soup.
Miso soup tastes waterery without a Japanese soup stock called "dashi". My grand mother used to make it from the scratch with sea weed and a dried tuna. You can buy ready-made "dashi-no-moto" at most of Asian super market. It adds deepness and a great aroma to the miso soup.
it's not bad... not the traditional Japanese miso soup though, I must say. Normally you don't put spinach in the soup... it's traditionally nori (seaweed). But, like I said, not bad. Sorry, not trying to be too critical... being part Japanese and after working at a Japanese restaurant for 6 years, I'm pretty picky about how Japanese food is put together, haha, sorry.
Very good and very easy. I use bok choy instead of spinach, but would like it either way. Also, I added sliced mushrooms. Thanks!
I generally use a combo of powdered vegi 'chicken' broth and powdered mushroom broth with my water for added flavor. The 'chicken' broth adds a savory element while the earthy mushroom broth rounds the flavor out with the two misos very nicely.
Very simple to make. Mellow, calming flavors. The tofu I used wasn't firm enough so make sure you get extra firm. I sauteed it in peanut oil beforehand. Also added some sliced baby bella mushrooms. A good introduction to miso soup.
Yum. I didn't have both kinds of miso, so I used 3TB of white miso(I wanted it a bit stronger). Added a bit of extra green onion...and it was perfect.
I thought this soup was very good and is one of the few vegetarian versions I've seen. I followed the recipe except I added barley and red miso rather than the white and used a little more than called for. This is a keeper and will be a fun recipe to try variations with like the broths and mushrooms suggested by other reviewers or a bit of powdered soy sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Miso Soup I
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
** Calories: 49
** Calories from Fat: 19
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