Miso Soup with Tofu and Mushrooms

Miso soup is enjoyed in Japan throughout the day. It is served for breakfast because it is quick to prepare. At dinnertime, this light soup begins or ends the meal. Miso is a nutritious protein-rich paste made from fermented ground soybeans mixed with rice, wheat or barley. Red (aka) miso or white (shiro) miso can be used to make this soup; the former has a heartier flavor. Kombu seaweed, a form of sea kelp, is sold as dried strips in Asian markets and health-food stores. Keep the soup from boiling, which destroys its delicate flavors.
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Customer Reviews for Miso Soup with Tofu and Mushrooms
Review 1 for Miso Soup with Tofu and Mushrooms
5 out of 5
5 out of 5
May 17, 2010
Would You Recommend? Yes
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My Favorite Miso Soup Recipe
May 17, 2010
I've tried a couple other miso soup variations and always come back to this one. It feels the most authentic because you're actually making the broth with kombu in the recipe and tastes delicious. I also some times add wakame to the finished soup.