Rating: 4.38 stars
37 Ratings
  • 5 star values: 22
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

A delicious Japanese soup with mushrooms and tofu.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

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Nutrition Facts

92 calories; protein 5.5g; carbohydrates 11.8g; fat 2.5g; sodium 1405.9mg. Full Nutrition
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Reviews (26)

Most helpful positive review

Rating: 5 stars
01/11/2010
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. Read More
(32)

Most helpful critical review

Rating: 3 stars
10/25/2010
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. Read More
(5)
37 Ratings
  • 5 star values: 22
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/11/2010
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. Read More
(32)
Rating: 4 stars
02/01/2010
This was quick and easy. I add some seaweed instead of tofu and worked like a charm. Will definitely make this again. Read More
(18)
Rating: 5 stars
12/24/2009
My husband and son both have a fish allergy so this is a great alternative to using dashi stock. We love it! Read More
(15)
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Rating: 4 stars
05/18/2010
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! Read More
(7)
Rating: 4 stars
11/17/2011
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. Read More
(7)
Rating: 3 stars
10/25/2010
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. Read More
(5)
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Rating: 5 stars
09/28/2010
Just Delicious! Easy to make and tastes GREAT! Read More
(5)
Rating: 4 stars
04/13/2011
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. Read More
(5)
Rating: 4 stars
12/20/2011
I replaced the Shitake mushrooms with Chantrelle mushrooms and then poured it over a well cooked yam in my soup bowl. It was wonderful but I think pumpkin or another squash would work just as well. Read More
(3)