Reviewed: Feb. 3, 2012

A very good and easy to make soup. I doubled the recipe and used vegetable broth instead of water. I used 4 tablespoons of "Mellow White" miso, it's a mild miso so I used more than the recipe called for . I really enjoyed the fresh spinach, it's a good substitute for seaweed.

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Reviewer:

Christine

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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: Aug. 7, 2010

My grandson loves miso soup, where can I find the miso paste, he will love this soup once I have found all the ingredients.Thanks.

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Reviewer:

christaann

Cooking Level: Expert

Home Town: Port Of Spain, Port-Of-Spain, Trinidad And Tobago

Living In: Monterey, California, USA

Reviewed: Jul. 15, 2010

I opted to through in some brags liquid aminos. Made it better to me

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Reviewer:

Cassie

Cooking Level: Intermediate

Reviewed: Dec. 15, 2009

pretty good, my first attempt at making miso soup (or even using miso). I used kale instead of spinach, and a lot more than the recipe calls for. I just know that I like kale in soup and had some so I made the change, next time I'll try bok choy. It was kind of bland and I doubled the miso paste, that must have something to do with my paste. I'll definitely make again, seems like there are lots of good variations.

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Reviewer:

Celia

Cooking Level: Intermediate

Reviewed: Sep. 2, 2008

I think this recipe need [dashi]

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Reviewer:

springleaf

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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Reviewer:

BusyMomma92607

Cooking Level: Beginning

Home Town: Yakima, Washington, USA

Living In: Missoula, Montana, USA

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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Reviewer:

TOOTSWOOTS

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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Reviewer:

NADO2003

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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Reviewer:

KGE2

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Lake Stevens, Washington, USA

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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