Miso Soup II Recipe - Allrecipes.com
Miso Soup II Recipe
  • READY IN 35 mins

Miso Soup II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    10 mins
  • READY IN

    35 mins

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 More Reviews

Most Helpful Positive Review
Sep 27, 2003

Very hearty miso soup. I will increase the amount of Miso in it next time because the 1/4 cup didn't flavor the soup as much as I'd like. Filling and delicious!

 
Most Helpful Critical Review
Dec 08, 2003

I probably won't be making this one again. I am a die-hard Miso Soup lover and this just didn't taste like Miso to me. I kept having to add stuff to it to give it flavor. I don't think it was worth the effort.

 

22 Ratings

Mar 13, 2003

Very hearty with all those vegies, not overly brothy like other miso soups. I also nearly doubled the amount of miso paste. We enjoyed it very much.

 
Jan 24, 2003

I used this recipe for my first-ever attempt at making miso soup at home. I had no carrots, so I left them out and added kelp instead of spinach. It turned out great. The family loved it.

 
Feb 18, 2008

Easy to make. I made my own dashi with dried bonito and seaweed instead of plain water. Yum!

 
Oct 30, 2003

I wouldn't call this miso soup. Too much vegitable, the smell of garlic, pepper and olive oil kill the taste and flavor of miso. I would use corn oil, chopped regular hot peppers, no garlic, less amount of vegitables, and more miso. Thin-sliced pork could be added... I guess.

 
Mar 13, 2008

really bland - and I doubled the miso

 
Dec 26, 2008

What a delicious winter recipe!! We didn't add the sherry as we didn't have any, but it still tasted amazing. We also add vegetable stock and it made it more flavoursome.

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 6.1 g
  • 25%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 987 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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