Miso soup (Miso-shiru) from Japanese Cooking: A Simple Art 25th Anniversary Edition (page 156) by Shizuo Tsuji

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • abrownb1 on February 21, 2022

    Classic recipe for miso soup. If using a lighter dashi base, might want to opt for white miso (or blend or red and white) to keep things more balanced.

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