Miso Soup

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Incredibly delish!!! super easy to make, I had no trouble following the recipe. I did use Hondashi brand for the dashi. I added Wakame seaweed to add the real effect of restaurant soup. I love love loved it! my husband loved it too. I read the review which helped and I also Youtube it to get a visual.

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I started with Alton's recipe for dashi and then made this soup. All in all, it took about an hour and a half. The result was tasty, but milder than the miso soup I'm used to from sushi restaurants. I'm guessing they probably use mixes with additives and this is closer to home cooking. I added some broccoli, yellow squash, and rehydrated shitakes to the soup base before adding the miso so that the veggies had time to cook without me being nervous about boiling the healthy stuff outta the miso. I'm freezing the leftover dashi and look forward to making this soup again.

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The soup comes out perfect. Be aware of one thing: good quality miso paste, like yogurt, contains active probiotics. The recipe didn't make it clear but one reason you only simmer the soup after adding the miso is to preserve the health benefits of the miso. Also, many Asian markets sell miso that's sometimes translated as "yellow" miso. It works really well for this recipe.

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This is great! It's a bit finicky with the directions, sure, but so worth it. This is by far the best Miso soup I've had. Thanks Alton!

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I used chicken broth instead of dashi and it was great.

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Tasted very authentic. I added thinly sliced mushrooms. Wife and myself both loved it

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Delicious and an easy recipe to follow. I didn't have scallions handy so left them out with no problem. The ratio of red miso to white 3:1 creates a heartier, richer flavor that is a good match for the cooler months (like now!. Will use more white miso when the weather eventually warms for a lighter-tasting soup. Miso soup is great as there are so many varieties besides the traditional, and they are all good. Thank you Alton for a wonderfully tasty miso soup recipe that I plan to build on for a very long time.

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I always rewatch the Good Eats episodes before I make a recipe, and I followed every step and it turned out delicious -- tasted exactly like the miso soup you get in a Japanese restaurant and so much better than any packaged type I've tried. So healthy and the ingredients were a bargain at my local japanese market (which I'll be visiting frequently now! Thanks AB!

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I HATE dried, packaged miso soup; it never tastes like the real thing. I used Alton's Dashi recipe from the same episode, and then added a little seaweed to the soup, since there was none in the recipe. It tasted just like the stuff from sushi restaurants. Very easy to make, although time consuming, but that's to be expected with anything homemade.

I'd heat the soup a little more next time, although. My Dashi was a pretty low heat (100 degrees for whisking into the miso. After mixing everything together, I let it sit on low heat and I was too worried about heating it up too much and it boiling.

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I make this all the time now, my family and I love it, and it's easy to make. A funny thing about the Dashi the little Japanese store in town where I got all my stuff keep trying to push pre-made Dashi powder on me saying " nobody makes it at home anymore".