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I found almost the same recipe on About.com, gave it a try and loved it! The only difference between the two being the tofu and veggies you add to the broth at the end (I'm gonna have to try adding the carrots and mushrooms, by the way, 'cause they sound like great additions).

I tried it out the first time and it was a bit too salty for my taste, so the second time I made it, I removed the extra tsp of salt (the soy sauce added quite enough salt, imho). I also added a split, hard-boiled egg; some kamaboko; and some chives.

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Quantum Polagnus August 29, 2011
Shoyu Ramen