Miso Soup I Recipe
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Miso Soup I

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."

This Kitchen Approved Recipe has an average star rating of 3.8 Rate/Review | Read Reviews (21)

3,004 Saves

What to Drink?
Cocktail Classic Old Fashioned
Prep Time:
5 Min
Cook Time:
5 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 3 to 4 servings
 

Ingredients

  • 2 1/4 cups water
  • 2 ounces firm tofu, cut into 1/4 inch cubes
  • 1 tablespoon light miso paste
  • 2 teaspoons barley miso paste
  • 1/2 cup fresh spinach, washed and chopped
  • 1 green onion, thinly sliced

Directions

  1. In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
  2. Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 49 | Total Fat: 2.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 1 stars. This recipe averages a 3.8 star rating.
Reviewed on Nov. 5, 2006 by AKIKO10028   view full review
Miso soup tastes waterery without a Japanese soup stock called "dashi". My grand mother used...
The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Apr. 20, 2006 by gidgit1880   view full review
I thought this was a great recipe. I made the soup with slices of white mushrooms and added a...
The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed on May 20, 2008 by BusyMomma92607   view full review
it's not bad... not the traditional Japanese miso soup though, I must say. Normally you don't...
The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Mar. 31, 2004 by POPPINS99   view full review
Very good and very easy. I use bok choy instead of spinach, but would like it either way. ...
The reviewer gave this recipe 0 stars. This recipe averages a 3.8 star rating.
Reviewed on Nov. 4, 2005 by v3g4n1   view full review
I generally use a combo of powdered vegi 'chicken' broth and powdered mushroom broth with my...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Jan. 29, 2007 by SWATwife   view full review
Yum. I didn't have both kinds of miso, so I used 3TB of white miso(I wanted it a bit...
The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Jan. 17, 2006 by GIRLCHRIS   view full review
I thought this soup was very good and is one of the few vegetarian versions I've seen. I...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Mar. 1, 2007 by GRKaters   view full review
Very simple to make. Mellow, calming flavors. The tofu I used wasn't firm enough so make sure...
The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Jan. 20, 2007 by iq5203   view full review
I went to an asian grocery store and yet couldn't find anything other than generic soybean...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Dec. 4, 2004 by kacie72   view full review
Pretty good, but I should have added more miso to suit my taste. When I make it again, I will...

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