- 1 quart vegetable stock
- 2 cups water
- 3 tablespoons miso paste
- 14 ounces firm tofu (block of, cut in small cubes)
- 2 cups mushrooms (assorted, sliced or left whole if very small)
- 5 scallions (sliced thin, use all of the white and a little of the green)
|Calories200Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Emily 4 days ago
It was alright. Definitely needed more flavor like salt. If ur a fan of tofu u should try this but otherwise not a fan.
Natasha Galston 4 days ago
It turned out ok. I am not a pro at this soup, added more veggies, used brown rice paste soup. Not enough salt, and very light. Definitely need something else for dinner with this soup.
David 10 days ago
Use water or maybe chicken broth instead of vegetable stock for more traditional taste.
Karen 16 Feb
Yum yummy yummy I’ll make it again it just right
Madeleine Post 12 Feb
It could have used significantly more salt.
Castle 30 Jan
This menu is perfect!:)
Z P. 29 Jan
It was very good. It was the best miso recipe I have found on Yummly
Angelique 25 Jan
Its fine, Added seaweed . Wish i read the bit about adding the miso at the end. Hope it tastes ok tomorrow...
Johanna 12 Jan
Very good, just add some salt to taste
John W. 14 Sep 2018
It was good for a first time. Next time I'll try a few of the suggestions from the other reviews.
Kat J. 24 Mar 2018
Very bland. Should've added way more miso. The recipe also needed seaweed.
Kinard 13 Mar 2018
I added carrots and celery. so good
Nicole G. 21 Dec 2017
Amazing making it again a week later LOVE I also added ramen noodles to the recipe!
pınar arpacı 10 Dec 2017
First time making a miso soup. we loved it! Number of ingredients were just right. We mixed some dried mushrooms with non-dried mushrooms. Next time I would do half of the tofu and more mushrooms since they were great in the soup.
Red Doyle 28 Oct 2017
It was really easy to make and the ingredients were a nice blend to make the perfect dish. I personally didn’t love it but it was a good recipe that I’m sure others enjoy. It was simple and it smelled very nice. I put edamame in mine as well because I didn’t have tofu.
Jennifer B. 12 Aug 2017
I looooooved this! But I add way more mushrooms
EMMA 30 May 2017
Definitely not enough miso! I added more than the recipe called for it still didn't come through enough. Living in Hawaii has made me spoiled with good, strong miso soup, so this wasn't as good as I would've hoped.
Stephiney G. 21 Jul 2016
I can't remeber how many times I've used with recipe. It's my go to for Miso soup. I've varied it with seaweed, tofu, bok choy, cabbage, crispy fried wonton
Patrick G. 5 Jun 2016
This was great. Very easy. I'd add a little more miso and some salt. Otherwise Delicious and healthy!