It's better taste with tofu, for healthy! And we, japanese cook miso soup with various vesitables, for example, tofu & onion,spinach, or taro & carrot. From Yuko in Japan

Honest - this is the real thing. The secret is the Dashi granules. I'm a teacher and had a Japanese student bring me the box his mom used to make their miso soup. Had to go to a Japanese market to get it - but it was worth it. They do sell miso with dashi flavoring - which I used. I used soft tofu, and added some sliced ginger while heating the soup. It was just like my local restaurant - and I'm so glad I can make it cheaper than the $1.50 they charge for a small bowl. Will fix it often! Miso is supposed to be very healthy. High sodium, though. The market sold low-sodium miso - may try that when I'm out of the current one.

Really great miso soup! We had enjoyed a delicious miso soup at a Sushi restaurant in Cleveland,OH and I was trying to come close to that. We actually thought this one was better. I used a red miso paste, firm tofu, green onions, and 4 thinly sliced Shitake mushrooms. Will be making this often... Oh, I bought the miso paste and dashi from Asiangrocer.com since our small town grocery stores don't carry these items.

This recipe can be easily adapted to whatever's in season, or in the fridge. If you're a potato lover, a simple but very comforting potato version - in the quantity of dashi given here simmer thinly sliced wedges of potato (approximatly 2 medium potatoes, sliced 3 mm thick or so) and sliced onion (one small onion, cut in half vertically, and then into thin slices, again vertically). Simmer until tender, and then add miso just before turning off heat. Carrot, daikon, long onion (negi), spinach (add a minute or so before adding the miso) are other winter possiblities - add in any combination you prefer. I often add thinly sliced deep-fried tofu (abura-age in Japanese) to my winter miso soup - a common staple here in Japan, but perhaps not so readily available elsewhere.

I suggest using firm tofu (it is easier to handle) and letting it drain first. Cut it in half and let it sit on some paper towels for a bit before you use it. This allows the tofu to better absorb the flavor of the broth.

This was a big hit! I could not find dashi anywhere, so substituted fish bouillon. I added fresh spinach and prawns before the tofu to make it a meal.

this is a great soup! we love japanese food but found most of the recipes are hard to follow. this is simple and taste just like the one you get in the restaurant. thanks.

This had a nice taste but the silken tofu I used was too soft. I suggest a firm tofu. I also used a dashi that was MSG free. I think that is why it needed some salt for me. A really easy and quick recipe.

Tastes identical to miso soup you would buy at a restaurant. The measurements are just right! We love miso soup, but I have had a hard time getting the ingredients until now!

Easy recipe. Broth was excellent. I'd use firm tofu next time, as that's what I've always had at the restaurants and the silken's texture made me cringe.