Reviewed: May 20, 2008

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.

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BusyMomma92607

	Home Town: Yakima, Washington, USA
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Reviewed: Apr. 23, 2008

i thought this recipe was ok. Nothing great. I did not have the two kinds of miso so i just added 3T of the miso i had. The flavor wasn't bad, just not right. I'll try some others..

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TOOTSWOOTS


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Reviewed: Jan. 15, 2008

Broth is watery. It needs the flavor and depth of dashi (Japanese fish stock) as a previous reviewer mentioned.

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NADO2003


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Reviewed: Oct. 7, 2007

This is a simple and outstanding soup. Flavor is as good as anything you would find in a restaurant.

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KGE2

	Cooking Level: Expert Home Town: Minneapolis, Minnesota, USA Living In: Lake Stevens, Washington, USA
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Reviewed: Mar. 1, 2007

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.

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GRKaters

	Cooking Level: Expert
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Reviewed: Jan. 29, 2007

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.

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SWATwife

	Home Town: Corning, New York, USA Living In: Ithaca, New York, USA
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Reviewed: Jan. 20, 2007

I went to an asian grocery store and yet couldn't find anything other than generic soybean miso paste. This still turned out very good, though a tad salty.

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iq5203


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Reviewed: Dec. 27, 2006

This wasn't what I thought it'd be. It probably was because I used frozen instead of fresh spinach. My husband didn't like it.

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MONKEY235

	Cooking Level: Intermediate Home Town: Astoria, Oregon, USA Living In: Mukilteo, Washington, USA
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Reviewed: Nov. 7, 2006

i thought this was a great introductory recipe to making miso soup, it tasted a lot like the appetizers at sushi places. simple and tasty!

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chyshircat


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Reviewed: Nov. 5, 2006

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.

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AKIKO10028

	Cooking Level: Intermediate Home Town: Nakano, Tokyo, Japan Living In: New York, New York, USA
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Reviewed: Jul. 18, 2006

This was a great soup. The only thing missing are the crunchies that come in my favorite local soup. Thanks so much, I love being able to make this soup at home.

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sugarmagnolia_fl

	Cooking Level: Intermediate Home Town: Columbus, Ohio, USA Living In: Atlantic Beach, Florida, USA
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Reviewed: Apr. 20, 2006

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.

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gidgit1880

	Cooking Level: Intermediate Home Town: Baker, Florida, USA Living In: Atlanta, Georgia, USA
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Reviewed: Jan. 17, 2006

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.

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GIRLCHRIS


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Reviewed: Nov. 4, 2005

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.

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v3g4n1


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Reviewed: Dec. 4, 2004

Pretty good, but I should have added more miso to suit my taste. When I make it again, I will put dried seaweed in place of the spinach.

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kacie72

	Cooking Level: Intermediate Home Town: West Lafayette, Indiana, USA Living In: Bloomington, Indiana, USA
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Reviewed: Mar. 31, 2004

Very good and very easy. I use bok choy instead of spinach, but would like it either way. Also, I added sliced mushrooms. Thanks!

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POPPINS99

	Cooking Level: Intermediate Living In: Concord, California, USA
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