Feel Better Miso

[VegAnna]

I changed this recipe a bit, not because I didn't think it would turn out well, but because I couldn't keep from experimenting and then my mom said "are you making hot&sour soup?" and it looked like it to I made it into hot and sour soup. Here are my changes: no peas but more broccoli, no shitakes (I don't like them), some thai "ketchup" (it's this red chilli stuff, like hot ketchup), some rice vinegar, 1 pack of glass noodles, some cornstarch (to make it thicker), and I boiled it with two sheets of seaweed that I took out when it was done (the kind I have is only meant to flavor soup, not to be eaten). I also assumed you meand 1 tsp of cumin when you listed garlic twice but talked about cumin in the recipe. It turned out wonderful, I went back for seconds and thirds.

[Johnette]

This soup was amazing! Thank you so much for posting it! I have been trying to find a hearty miso soup and this one is fantastic. The miso soups I've made before were very plain and convinced my partner that he did not like miso. This one was so good we ate the whole pot last night. Yummy!!

[secondbase]

this recipe rules so hard.  I used edamame in place of the peas.

also, it says to use cumin in the directions but there wasn't a specified amount in the ingredients so I just kinda winged it. It came out perfect and cured my sickness!

[vegan_momma]

Ok, so I have a killer cold right now, and was soooo excited to try this soup. I was able to find all of the ingredient except for the miso paste(I even went to the three Asian stores in my town). I was really bummed out. So the closest thing to miso paste that I could find was a powdered miso soup mix from Baycliff Company. So I made the recipe according to the directions and when I added the ginger and soy sauce I poured in two packets of the instant miso soup mix. I also skipped out on the broccoli and peas, I was really looking for more of a broth than a soup. All in all it turned out very flavorful and I will definitely make it again, but I'm afraid that it isn't going to help with my terrible cold without the real miso paste.

[Bluebird9]

   Today seemed like a good day for some soothing miso soup, and while I'm not sick, this soup definitely made me feel better, and will be on my list of good sick day recipes. I didn't have the veggies listed here, but followed the recipe for the broth almost exactly (I used green onion instead of yellow onion.) I added about a cup of precooked chickpeas, some leftover green beans, a large handful of shredded spinach, some rice stick noodles and a handful of soybean sprouts at the very last minute so they'd stay crunchy. The broth was superbly satisfying, and the recipe creator was right, this is very adaptable, it made a great base for my version. Loved it!

[susurrus]

This recipe turned out great. I added wakame (seaweed), daikon radish, carrots, tofu and two extra cups of water on top of everything else.

[L2Baker]

This will become a staple for me this winter, I loved it!  I added some red pepper, tofu and red chili sauce too.  The flavor is great and it's fast to make.  Delish! 

[nnylear]

I love it . I rather shred the ginger not a fan of big ginger pieces in it. I didn't have broccoli but I did have raw broccoli slaw in the package and added that.  It really makes my nose run and feel a lot better will make again!!

[Lolitchen]

I only had dark miso, so I was afraid it was going to be way too salty but actually this was delicious. I didn't have any mushrooms so I left them out, and added a little bit of noodles and it was excellent.

To the person who can't find miso paste - I had the same exact problem when I lived with my parents, there was no place around that sold miso. However, I tasted the broth with this recipe before adding the miso and surprisingly it tastes just as good without it. The miso adds kind of a creamy texture I guess, but believe it or not this recipe is still delicious without it

[yabbitgirl]

So delicious and comforting! I like it as is, but I can see that some vinegar and white pepper would make it into a fabulous hot and sour soup! I didn't have any peas so I used a couple of carrots instead, and oyster mushrooms. So, so good.

[yabbitgirl]

I was right--I added white pepper and vinegar to this to make Hot Sour Soup and it is gorgeous! I used oyster mushrooms too and they take on the flavours of the ginger and sesame oil beautifully. You'd get ten stars if I could give them!

[amymylove]

once i heard yabbitgirl say hot and sour soup i was on board too!

i doubled the water to 8 cups because i love a soupy soup, i added 4 tablespoons seasoned rice wine vinegar, 1 tablespoon asian chili powder, a handful of chopped baby carrots, a big handful of sliced green onions, sliced half an 8 ounce container of white mushrooms, a handful of frozen edamame, and a couple of big dashes of white pepper... this is my new favorite soup! the cumin adds a great flavor too and should not be left out! 5 well deserved stars!

[tino_bambino]

mmmm miso. i finally got some miso paste so on a chilly winter day, of course it was miso soup time

I used this recipe in combination with the miso soup recipe in Jae Steele's book Get it Ripe. Added lots of ginger, some kale, dried shiitakes, and soybeans. The paste i bought is milder than i thought, so next time i'll add more of it, but this was so warming and delicious! I also topped it off with some wheat grass, since the little pot of it in the kitchen window was getting a little too big for its britches, heh.