Reviewed: Dec. 20, 2011

I replaced the Shitake mushrooms with Chantrelle mushrooms and then poured it over a well cooked yam in my soup bowl. It was wonderful but I think pumpkin or another squash would work just as well.

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Reviewer:

Vickie

Reviewed: Nov. 17, 2011

8 cups water, 4 t. BTB veggie base, 10 re- hydrated shitake (add mushroom water to broth), 1/3 cup miso paste, 4 t. soy, 6 green onions, 2/3 of a block of tofu.

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Reviewer:

PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Apr. 5, 2011

I am not familiar with Japanese cuisine, so I can say nothing about the authencity of this soup. Overall, we liked the taste, but we didn`t enjoyed it so much. Maybe the main reason for it is that we didn`t like the taste of the miso paste so much. I think the soup was lacking something, but I don`t know what I want to see here at this point. I added more shiitake mushrooms than the recipe calls for.

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Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Oct. 24, 2010

This was just an ok soup. It was lacking... something. I'm not an expert about miso soup. It was edible, not bad, some of the crowd I made it for enjoyed it but I could tell it was basically a half-assed attempt.

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3 users found this review helpful

Reviewer:

Leah

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Bremerton, Washington, USA

Reviewed: Sep. 28, 2010

Just Delicious! Easy to make and tastes GREAT!

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Reviewer:

bglegh2o

Reviewed: May 18, 2010

GREAT and easy recipe for my first time making miso soup. Tastes much like the soup at our favorite Japanese restaurant. Thanks for sharing it!

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5 users found this review helpful

Reviewer:

MittiSmitti

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Buford, Georgia, USA

Reviewed: Jan. 31, 2010

This was quick and easy. I add some seaweed instead of tofu and worked like a charm. Will definitely make this again.

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10 users found this review helpful

Reviewer:

GlendaM

Cooking Level: Intermediate

Reviewed: Jan. 10, 2010

This was delicious, quick, and healthy. I made it as written except that I added a bit of dried wakame (seaweed) after the mushrooms. Used half a "brick" of tofu.

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25 users found this review helpful