The only miso soup I've ever had is the instant kind that you just add water to. I stopped buying it when I read the ingredients more carefully because I'm a vegetarian and found that there's bonito in it. I craved miso soup suddenly today, so found this recipe and tweaked it to make it vegetarian. Instead of dashi, I put a little vegetarian shitake mushroom oyster-flavor sauce and kelp granules. And I added shitake mushrooms (the dehydrated ones that are soaked in water first). I happened to have leftover fried tofu, so I cut them into cubes to put in this broth. I'm very pleased with how it came out and will be making it again. Not only is it vegetarian, but way better-tasting then the instant miso I accidentally ate.
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The only miso soup I've ever had is the instant kind that you just add water to. I stopped...