I was hoping this would be like the Japanese restaurants I've had, but I think it was missing the dashi. I couldn't find any without msg, but I think that is the key ingredient. I tried adding soy sauce but it wasn't the same.
This was alright, but you really need dashi stock for miso soup. I was planning on making some dashi for my miso soup, but I didn't have enough time, and since this recipe didn't need dashi stock, I thought it would be fine... but it really did not taste like real miso soup.
Tastes just like in the restaurant and very calorie-wise! I used way more tofu and also through in a big handful of torn up spinach leaves along with the nori for some extra "green power"!
I just love quick and easy recipes like this. I used way too much tofu in mine (I uploaded the picture), and just added a little msg and green onion. Turned out great.
Great soup! Simple, quick and tasty! My whole family (including 2 toddlers) really liked it! I did not have tofu on hand so I just omitted it. I added 2 chopped green onions as well and some soy sauce (approximately 2 tsps). Thanks for a quick fix!
Easy and delicious! I doubled the recipe and am so glad that I have leftovers. I added a little soy sauce to my serving, but not enough to overpower it. This was a perfect accompaniment to the shrimp and noodle stir fry I also made. Thank you.
Great, easy recipe! I didn't have nori handy, but enjoyed it even without!
Very good miso soup. I make this often for breakfast, generally with tofu and potatoes. This version is more of a "restraunt" variety than I've ever had at home. Thank you for sharing. Made for 2009 Spring PAC