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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 7, 2008
perfect! and very quick, easy and good for you. sometimes i eat this for breakfast. brain food!
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Reviewer:

jennyblue
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Cooking Level: Expert
Home Town: Hamilton, New Jersey, USA
Living In: Bordentown, New Jersey, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 16, 2008
Wonderful recipe! I made this for a Japanese themed dinner and everyone loved it. The only thing I can think of to change is the amount of tofu. I doubled the batch and found that it was a bit more than I expected. Thanks so much for sharing, I've wanted to learn how to make this for a long while!
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Reviewer:

Luisa M.
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 15, 2008
Tastes just the the restaurant's!
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Reviewer:

DB25304
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 7, 2008
Wow-This was an exact match to Miso Soup served in the restaurants around town. Don't change a thing because this is absolutely perfect and so simple & inexpensive to make. A winner all around.
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Reviewer:

MINDCRUSHER1376
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 28, 2008
Exactly how my Japanese grandma makes it! Very yummy!
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Reviewer:

Tiffany
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Cooking Level: Intermediate
Home Town: Hope Mills, North Carolina, USA
Living In: Richmond, Michigan, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 8, 2008
Everyone liked this
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Reviewer:

CountryGal
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 7, 2008
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.
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3 users found this review helpful

Reviewer:

Mokuren
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 5, 2008
Delicious and very easy and quick. I used firm tofu cut into cubes and I added some thinly sliced mushrooms that fit really good.
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3 users found this review helpful

Reviewer:

Mrs. T
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 21, 2008
This was fantastic. I followed the recipe to T and my husband kept saying how it was exactly like we get in the restaurants. Next time I'll try making Smoked Salmon Sushi Rolls with this.
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Reviewer:

DMJORDAN
Cooking Level: Intermediate
Living In: Pittsburgh, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 10, 2008
This was great I used fish stock instead of the dashi and followed the rest of the recipe. I will make this again.
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Reviewer:

shootzky78
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 7, 2008
This recipe is really easy and simple to make. I added some fresh seaweed and Boc Choy and of course the green onion. It was hard to find the Dashi and the miso paste but after a few visits to some orenital grocery stores I found some!! My father is ill, and loves this soup and it's extreamly healing it's the Japanize version of Chicken soup...LOL!!!
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Reviewer:

MSJO
Cooking Level: Professional
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 5, 2008
This was wonderful. Even my husband loves it, and he always turns up his nose when I mention tofu. I chop up green onions, quick freeze them and store in freezer, so I just used about 1/2 cup of these in the soup. Very savory and comforting.
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Reviewer:

Joyce6647
Cooking Level: Intermediate
Home Town: Tulsa, Oklahoma, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 29, 2008
I couldn't find dashi granuals so I bought a liquid soup base. For the soup, I added a bit of chicken soup base also. Very good.
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Reviewer:

healthycooker
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 9, 2008
Great recipe. I love miso soup and this has just the right taste. Thank you for sharing!
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Reviewer:

Lucy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 3, 2008
Delicious miso soup recipe. I added some enoki mushrooms in mine and it was yummy. Instead of silken tofu, I used the extra firm kind and it turned out fine. You can also probably add other veggies and ingredients to make this an entree, eg. Japanese ramen and seaweed. This recipe is perfect for detoxing in the New Year and a cold wintry evening!
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4 users found this review helpful

Reviewer:

MARIAS23
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Cooking Level: Expert
Living In: Chicago, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 7, 2007
Great recipe! Miso paste can be found at Whole Foods, but the dashi was difficut for me to come by. I ended up ordering some off of the internet. I also used firm tofu because I read in other comments that it was recommended. I don't think a whole package was needed, it seemed like too much tofu. I added bok choy and sliced mushrooms. Yum!
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Reviewer:

visionsofhope
Cooking Level: Beginning
Living In: Coventry, Rhode Island, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 2, 2007
Good but not great.
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Reviewer:

KGE2
Cooking Level: Expert
Home Town: Minneapolis, Minnesota, USA
Living In: Lake Stevens, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 30, 2007
Simple and easy! Can't get any better than that!
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Reviewer:

tofu19