Miso Soup

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First time making Miso, didn't know what to expect. Pretty good and better with scallions, mushrooms, more mirin, soy sauce, Kale, and sesame oil. Probably changed it too much to be authentic Miso, but we liked it!

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I didn't realize how easy making miso soup is. This is a really good recipe. I compared this one to others and found that all the others recommended only 1/2 cup of the bonito flakes, instead of the .88 oz this one calls for. Bonito flakes are light as air, so an ounce is a big portion. I used 1/2 cup and it was wonderful. This is a great way to get nutrients.

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For years I've ordered and enjoyed miso soup whenever possible in restaurants and for some reason was fearful of making it myself. Unreal how easy it is once the ingredients are in hand.

Add Edame (sea vegetable/ like seaweed and leave in. I realized I had purchased white and brown miso, but used it anyway for a very satisfying soup. I love fresh scallions for garnish. We're having it tonight with salad with carrot ginger dressing, also to die for. I must have some Asian roots.

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I wanted to add miso to my diet since it was a nutritionally beneficial and I was pleasantly suprised by how easy and delicious this soup was. I liked it better than the soup at the sushi place I go to. I got all the ingredients at Whole Foods no problem. next time I might add shittake mushrooms and less tofu since I am still acquiring a taste for tofu.

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This was a delicious and very easy recipe. The most difficult part of this recipe was finding the ingredients. They can only be found in an Asian market. When I couldn't find Kombu I asked the worker. She handed me a small bag of dried seaweed (wakame and told me to use a very small amount. You have to since when added to the water it expands to impressive size. My guests loved the flavor and wanted the recipe.