The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 9, 2006
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.
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Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 16, 2006
Okay, I couldn't find the dashi, or the miso paste at my local grocery store, but I did find a miso soup sauce. So I followed the directions on the bottle for the water to sauce ratio, and then your directions for the amount of green onions and tofu. It was absolutely wonderful, and I finally had something I could serve to two of my friends that are vegan.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 30, 2006
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 5, 2006
Awesome and so easy to make! Tasted exactly like at the restaurant.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 10, 2006
After hearing that this was salty I decreased the dashi to 1 1/2 t. It was still really salty from the miso paste, which I'll decrease next time and keep the dashi the same, so I added about 1 c more water. It made a light tasty broth, however, and I'm sure I'll make this again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 6, 2006
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 24, 2006
Just like in the restaurant. I used 1 tsp of the dashi granules to cut back on the saltiness when I first made it and it was just right. Thank you so much for this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 20, 2006
Great recipe. We loved everything about it.
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 22, 2006
This is WONDERFUL!!! If you are having trouble finding miso soup try a heath/natural food store. That is where I buy mine.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 21, 2006
This was so good, very much restaurant quality. I didn't have any dashi BUT, i boiled a vegetable stock cube into the water and added dried seaweed and some japanese red pepper for a kick. Very yummy and so EASY! WOW!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 8, 2006
This is a great recipe. It finally gave me the courage to try miso soup at home. Its too easy, I'm kicking myself for not trying this earlier and this is now a keeper! I used yellow miso paste, fried bean curd pieces cut in half and added some spring onions (not sure if these are the same as green onions - probably).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 20, 2005
Very easy and very tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 17, 2005
Very good. Used only 1.5 tsp of the dashi and 6oz regular firm tofu with about 3 peices of dried shiitake mush.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 4, 2005
Fantastic! Took a while to get the miso paste - had to go to an Asian market and get help from a worker (the miso bag was all in Japanese which is why I had trouble finding it!). Added a couple sheets of dried seaweed in short strips to make it resemble the soup I had in restaurantss. I also used firm tofu rather than silky. Really good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 24, 2005
Fantastic! I served this for a dinner party and was told it was the best Miso that my friends have had. I doubled the recipe but used 12 oz. of tofu and that was perfect. I also added some turn spinach leaves and loved the effect. I liked it so much, I may make it again tonight! Thanks!
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Cooking Level: Expert

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 30, 2005
This was exactly like miso soup at a restaurant, and it was so easy! Too much tofu for my taste, but that is easily adjustable. Thanks so much!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 6, 2005
Very quick and easy to make. Taste like the restaurant version.
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Home Town: New Orleans, Louisiana, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: May 11, 2005
This is great and really does taste like the miso in Japanese restaurants. The only thing I would do differently is to put in less tofu--there is far too much for my taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 8, 2005
This recipe is great! I added seaweed for an authentic miso soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 21, 2005
Very, very good recipe. So simple to make, you'll find yourself making this often---once you find all the ingredients. I went to an Asian supermarket and had a hard time finding the dashi; be sure to ask for help. I like to add Japanese somen noodles so it is more of a hearty meal. I eat this for breakfast and lunch several times a week. If you are a follower of the Okinawan Diet, this recipe is for you!
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