I had leftover vegetable broth, so I used that for 1/3 of the water. I used firm lite silken tofu cut into small cubes. 4 stars from everyone (until DD figured out that was tofu-ha,ha)
Delicious, I make this regularly however I always add some Wakame to make it extra nutritious.
I replaced the water with some homemade dashi stock I'd just made (I put it into everything!), since akamiso needs the extra body.
Delicious! A great first-time miso experience. I added some nori as well.
Great going! I think some dashi would be great to have added, but i didn't have any to hand... I used maitake mushrooms instead of shiitake, and also put in wakame. Both the maitake and the wakame came dried, so I let them soak in warm water for oh 20-30 minutes, drained them and put them with the water as it boiled. Added the tofu before boiling. Reduced to a simmer and added a (relatively) low sodium miso. Like others I added a dash of soy at the end, along with a squirt of lime juice. The scallions made a great final topping. While next time I will try the dashi-variant, this one is quite good.
Love love LOVE this soup! It was my first time making miso soup from 'scratch' and it was excellent! I added some pepper flakes, to spice it up, and ate it with edamame and rice. Thanks for the great recipe!
I too added some wakame and a dash of soy. I wondered about the missing dashi, however without this, the mushroom flavor was able to shine! Nice soup.
This soup is very good. I doubled the recipe, used button mushrooms instead of shiitake (what I had on hand) and used half low-sodium vegetable stock. It was wonderful! I brought the rest to work for lunch the next day and it was even better.
Not as good as the Miso Soup at our Sushi bar, but it wasn't bad. Thanks for an easy soup.