Laurel Kuhn Stewart
Original recipe yields 4 servings
Based on a 2,000 calorie diet
I probably won't be making this one again. I am a die-hard Miso Soup lover and this just didn't taste like Miso to me. I kept having to add stuff to it to give it flavor. I don't think it was wo...
Very hearty miso soup. I will increase the amount of Miso in it next time because the 1/4 cup didn't flavor the soup as much as I'd like. Filling and delicious!
Very hearty with all those vegies, not overly brothy like other miso soups. I also nearly doubled the amount of miso paste. We enjoyed it very much.
I used this recipe for my first-ever attempt at making miso soup at home. I had no carrots, so I left them out and added kelp instead of spinach. It turned out great. The family loved it.
Easy to make. I made my own dashi with dried bonito and seaweed instead of plain water. Yum!
I wouldn't call this miso soup. Too much vegitable, the smell of garlic, pepper and olive oil kill the taste and flavor of miso. I would use corn oil, chopped regular hot peppers, no garlic, le...
What a delicious winter recipe!! We didn't add the sherry as we didn't have any, but it still tasted amazing. We also add vegetable stock and it made it more flavoursome.
I thought this was a great recipe. Very tasty. I added mushrooms and a little green onion. I didn't have Sherry, but I don't think it made much of a difference without it.