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Miso Soup Recipe

Miso Soup

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Average Rating:

Total Reviews: 25

Showing 11-20 of 25

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  • on March 28, 2011

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

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  • on February 28, 2011

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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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  • on January 23, 2011

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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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  • on September 20, 2010

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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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  • on June 26, 2010

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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".

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  • on April 27, 2010

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    trying this tonight. i cheated and bought dashinomoto, but i'm sure it will turn out the same

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  • on April 20, 2010

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    This is increadibly simple, and better than the Miso Soup you might have in most Sushi restaurants... I plan to make this weekly - so good!

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  • on April 19, 2010

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    I made it only with white miso because that's all I had but it still tasted great, the flavor being just like miso soup you get in most japanese restaurants. This also turned me on to the awesome uses for miso (like Tyler Florence's Miso-glazed asparagus and bacon!

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  • on April 14, 2010

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    @Z (and anyone who needs the dashi recipe You asked about the kombu. That is in the dashi stock for the miso found here: http://www.foodnetwork.com/recipes/alton-brown/dashi-recipe/index.html I don't know why they didn't include it on one page, can't make miso w/o it.

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  • on April 12, 2010

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    When Alton made this on tv, he used kombu too. where is it?

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