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All Comments For

Miso Soup (Japan)

This recipe for Other was submitted by chinho on 1/10/2006. Click here to view the recipe.

Recipe number 1622.


Average Rating = 4 (out of 5)


By Cousin

Recipe Rating (out of 5):

It was good, but next time I might add a vegetable bullion cube. The broth needs just a little more flavor, but it was very close to what I wanted to make.

Comment submitted: 3/14/2013 (#15379)



By To Ayako

Recipe Rating (out of 5):

I must say "Doumo arigato!!" to Ayako. I only rated with three rice grains[Aren't they?] since the recipe was written by a non-Japanese writer. Even if I miss miso soup dearly, I wouldn't enjoy this recipe. The writer just might have gotten the "recipe" from one of those Benihana's. Just as Ayako says, we flavor miso soup with granuated fish stock with kelp taste in recent years. We're getting lazy these days. No white mushrooms, please. No sesame oil, please, please. Sprinkle minced green onion right before served.

Comment submitted: 4/8/2009 (#7925)



By Kumari

Recipe Rating (out of 5):

Thanks i needed it for my School

Comment submitted: 8/2/2008 (#6029)



By Ayako

Nobody in Japan makes miso soup without instant fish stock powder.... and nobody in Japan puts white mushrooms into miso soup. We put thinly sliced daikon radishes, green onions, spinach, tofu, and sometimes even potatoes or salmon, (depending on where in Japan the person is from) but NEVER white mushrooms!! Never chicken, never shrimps, never tomatoes or cucumbers, and never beans... clams are okay.

Comment submitted: 6/9/2008 (#5491)



By Val

Recipe Rating (out of 5):

Miso paste should never be boiled. Add the tofu to the gently boiling water until it begins to float, remove heat, then add mushrooms. Add miso just before serving, preferably place miso paste, 1 tsp or less to bowl, then add broth and stir. If available, use an instant fish stock powder or liquid to make broth.

Comment submitted: 12/12/2006 (#936)