Reviewed: Aug. 30, 2008

Just like miso soup from the restaurant! I also added some nori. Yummmm!

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susanne

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

This recipe is divine. My family loves miso soup and this recipe tastes identical to the one our local japanese restaurant serves. The only modification I made was i used only half the tofu and instead of green onions i added some nori. Delicious!! Highly recommend this recipe!

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karmicflower

Cooking Level: Professional

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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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jennyblue

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

Living In: Bordentown, New Jersey, USA

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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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Luisa M.

Cooking Level: Intermediate

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Reviewed: May 15, 2008

Tastes just the the restaurant's!

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DB25304

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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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MINDCRUSHER1376

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Reviewed: Apr. 28, 2008

Exactly how my Japanese grandma makes it! Very yummy!

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Tiffany

Cooking Level: Intermediate

Home Town: Hope Mills, North Carolina, USA

Living In: Lillington, North Carolina, USA

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Reviewed: Apr. 8, 2008

Everyone liked this

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CountryGal

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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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Mokuren

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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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Mrs. T

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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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DMJORDAN

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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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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shootzky78

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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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MSJO

Cooking Level: Professional

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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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Joyce6647

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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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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healthycooker

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Reviewed: Jan. 9, 2008

Great, delicious, easy recipe. One of our favorites especially on a cold winter day!

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Lucy

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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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MARIAS23

Cooking Level: Expert

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Chicago, Illinois, USA

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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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