The best miso soup from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 29) by Tim Anderson

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Notes about this recipe

  • Ganga108 on January 01, 2025

    Nice! I came across this and it was a nice reminder that miso soup can be made any time of the day. Today, in a newly-minted new year, it is a late breakfast. I made dashi from kombu and dried shiitake mushrooms, and used some moringa leaves, purslane and baby spinach from the garden. I reduced the miso in response to the comments (thank you). Added the miso after removing the broth from the heat, as heat kills any live cultures in the miso. Next time I will make sure the tofu is room temp. I kept it in largish cubes and they were cold in the middle.

  • radishseed on December 30, 2024

    Not sure if it's the best, but I liked it. Like others, I thought it was a bit salty and would cut back on the miso next time. I also added it at the end instead of cooking with the vegetables and other ingredients.

  • Delys77 on November 10, 2022

    We did cut back on the miso a bit and still found this had enough umami. I will say I didn’t like the mirin in this.

  • rodillagra on December 10, 2020

    Lovely but a bit salty. I see Yildiz100 has a good suggestion of trying it with homemade dashi so I'll try that next.

  • JLDuck on June 13, 2020

    I would reduce the amount of miso as I found it a little rich, although tasty.

  • Yildiz100 on August 22, 2018

    This uses more miso than some recipes, and I enjoyed the richness, but it was too salty. I was, however, using dashi powder, so next time I will try his homemade dashi and that should fix the salt issue. Mirin in miso soup was also new for me, and I liked the balance it brought. The only change I made to the recipe was to add the miso after cooking and never boil it, as I have read that it ruins the flavor. I haven't tested this myself, but saw no reason to risk it.

  • Frenchfoodie on August 04, 2018

    Quick and easy. Nice even with white miso.

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