Miso Soup

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Simply fantastic!

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Added proportional/ reasonable amount of sauteed bok-choy and very briefly sauteed shitake mushrooms in the last few minutes of cooking to enhance nutrient content, and used brown rice miso only since that's what I had. The result was excellent.

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Very flavorful. I live in Korea so I used deonjang instead of miso which I guess is a tad stronger. It was very good!

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Wonderful bright taste and soothing soup. I loved this recipe and felt good serving it to my family and friends. This is better than any similar soup made in either of our three Asian establishments.

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Had to make this after watching the Good Eats "Pantry Raid" episode. True to his word, it was easy to do and tastes better than anything I've had from a restaurant!

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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.