This is an excellent recipe. When made exactly as written (using the mild yellow or white miso paste), it tastes just like the miso soup you get in Japanese restaurants. I consider this to be a base recipe. You can make it more interesting by putting other things in it. In mine, I put seaweed (not nori, but the chopped, shriveled up kind that expands to small, thin, square pieces in the soup -- I can't give you the exact name because the entire package is in Japanese) and udon noodles. In addition to tasking great, it is also very quick and easy to prepare.
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This is an excellent recipe. When made exactly as written (using the mild yellow or white miso...