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My review
Miso Soup
Michelle Chen
"Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier."
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Ingredients
20 m servings 63Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving. Watch Now
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Reviews
Read all reviews 320441 Ratings
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Most helpful positive review
6/27/2001
It's better taste with tofu, for healthy! And we, japanese cook miso soup with various vesitables, for example, tofu & onion,spinach, or taro & carrot. From Yuko in Japan
Most helpful critical review
10/24/2010
I would have given this more stars if it had seaweed in the recipe, and if it had more miso. We added the amount listed but it was bland. Next time we will put in more miso and it should be fine...
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6/27/2001
It's better taste with tofu, for healthy! And we, japanese cook miso soup with various vesitables, for example, tofu & onion,spinach, or taro & carrot. From Yuko in Japan
7/6/2006
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 mark...
12/9/2006
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 m...
4/7/2008
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 ab...
1/29/2003
This recipe can be easily adapted to whatever's in season, or in the fridge. If you're a potato lover, a simple but very comforting potato version - in the quantity of dashi given here simmer ...
4/14/2007
This was a big hit! I could not find dashi anywhere, so substituted fish bouillon. I added fresh spinach and prawns before the tofu to make it a meal.
1/20/2010
I have a Japanese neighbor and she stated that you cannot just wisk in the miso, you need to put the miso in a very fine strainer, put the strainer half way in the water and press miso thru with...
9/10/2011
I grew up eating miso soup made various ways. This is a good basic miso soup. I always use Shiro Miso, which is a white miso (less salty) than the Aka Miso, red miso paste. Some people also like...
9/30/2006
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 qui...