Making miso soup from Not Your Mother's Slow Cooker Cookbook (page 104) by Beth Hensperger and Julie Kaufmann

  • red miso
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  • green onions
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  • EYB Comments

    Can substitute white miso for red miso; cilantro or mitsuba for green onions; firm tofu for silken tofu; and napa cabbage, spinach, canned azuki beans or canned black soybeans for shiitake mushrooms. Can use the book's "Vegetable dashi for miso soup," p103.

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

  • Eat Your Books

    Can substitute white miso for red miso; cilantro or mitsuba for green onions; firm tofu for silken tofu; and napa cabbage, spinach, canned azuki beans or canned black soybeans for shiitake mushrooms. Can use the book's "Vegetable dashi for miso soup," p103.

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