Recipe by Claudia
"A delicious Japanese soup with mushrooms and tofu."
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shiitake mushrooms, thinly sliced
diced firm tofu
green onions, trimmed and thinly sliced
This was delicious, quick, and healthy. I made it as written except that I added a bit of dried wakame (seaweed) after the mushrooms. Used half a "brick" of tofu.
This was just an ok soup. It was lacking... something. I'm not an expert about miso soup. It was edible, not bad, some of the crowd I made it for enjoyed it but I could tell it was basically a half-assed attempt.
This was quick and easy. I add some seaweed instead of tofu and worked like a charm. Will definitely make this again.
My husband and son both have a fish allergy so this is a great alternative to using dashi stock. We love it!
GREAT and easy recipe for my first time making miso soup. Tastes much like the soup at our favorite Japanese restaurant. Thanks for sharing it!
8 cups water, 4 t. BTB veggie base, 10 re- hydrated shitake (add mushroom water to broth), 1/3 cup miso paste, 4 t. soy, 6 green onions, 2/3 of a block of tofu.
I am not familiar with Japanese cuisine, so I can say nothing about the authencity of this soup. Overall, we liked the taste, but we didn`t enjoyed it so much. Maybe the main reason for it is that we didn`t like the taste of the miso paste so much. I think the soup was lacking something, but I don`t know what I want to see here at this point. I added more shiitake mushrooms than the recipe calls for.
Just Delicious! Easy to make and tastes GREAT!
* Percent Daily Values are based on a 2,000 calorie diet.
Miso Soup with Shiitake Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 23
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