Miso soup from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (page 198) by Sandor Ellix Katz

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Ganga108 on July 25, 2025

    Such a lovely write-up on miso soup from Katz. Today's miso soup was made this way using kombu in the broth and a sweet miso. Topped with sliced rehydrated shiitake mushrooms, fried tofu cubes and wakame. The lighter, sweeter miso was such a contrast to the dark and red miso I have been having lately with their rich umami funkiness. The sweet miso is such a contrast.

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