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Miso Soup II

SUBMITTED BY: Laurel Kuhn Stewart

"This is not a fishy soup like those that are kelp based. Let this soup mellow overnight for best taste. Like all vegetable soups, measures are approximate and substitutions can include whatever vegetable you want. Mushrooms of any kind are particularly good in this soup."
RECIPE RATING:
The reviewer gave this recipe 13 stars. This recipe average a 3.5 star rating.
Read Reviews (12)
PREP TIME  25 Min
COOK TIME  10 Min
READY IN  35 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons olive oil
  • 3/4 cup chopped onion
  • 3 cloves crushed garlic
  • 1 tablespoon minced garlic
  • 1/2 (12 ounce) package firm tofu, cubed
  • 1 tablespoon soy sauce
  • 1 tablespoon sherry
  • 4 1/2 cups water
  • 2 cups grated carrots
  • 1 (10 ounce) package frozen chopped spinach
  • 1/4 cup miso paste
  • ground black pepper to taste

DIRECTIONS

  1. Pour oil into the bottom of a large saucepan, and place over medium heat. Add onion; saute until tender and almost brown. Add garlic and ginger; saute until fragrant, just a minute or two. Add tofu. Cook, stirring occasionally, until browned; this should take about 5 minutes
  2. Stir in soy sauce, thoroughly coating tofu. Add water and sherry. Bring back up to heat, and add carrots and spinach. Heat through.
  3. Thin miso with some of the soup, and add back into the soup. Simmer over medium low heat for 5 to 10 minutes, stirring occasionally. Season with black pepper to taste. Serve.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2003 by LNELSON77
Very hearty miso soup. I will increase the amount of Miso in it next time because the 1/4 cup... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by BINGADING
I probably won't be making this one again. I am a die-hard Miso Soup lover and this just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2003 by REMERSENDER
Very hearty with all those vegies, not overly brothy like other miso soups. I also nearly... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2003 by neiciebeans
I used this recipe for my first-ever attempt at making miso soup at home. I had no carrots,... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2003 by R
I wouldn't call this miso soup. Too much vegitable, the smell of garlic, pepper and olive oil... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2008 by Jewels
Easy to make. I made my own dashi with dried bonito and seaweed instead of plain water. Yum! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2007 by Krista
I thought this was a great recipe. Very tasty. I added mushrooms and a little green onion. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2004 by MINPIN14
I found this soup very good and even my husband liked it woo hoo MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2008 by CUCKOOBIRD
really bland - and I doubled the miso MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2008 by DianaElena
Very very good recipe. I used whole baby carrots and also added a mushroom. yummy :) MORE

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