Recipe 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."
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1/2 (12 ounce) package
firm tofu, cubed
4 1/2 cups
1 (10 ounce) package
frozen chopped spinach
ground black pepper to taste
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!
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.
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.
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.
Easy to make. I made my own dashi with dried bonito and seaweed instead of plain water. Yum!
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.
really bland - and I doubled the miso
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Miso Soup II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 223
** Calories from Fat: 109
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