How to make it

  • Sauté’ all the vegetables in a little peanut oil. Combine the sautéed vegetables and the miso mixture. Bring to a boil and reduce to a simmer. Add the vinegar, sugar, salt, and pepper. Simmer, covered over very low heat for 10-15 minutes. Add the tofu. Serve topped with green onions and drizzles of sesame oil.

Reviews & Comments 4

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    " It was excellent "
    sagami ate it and said...
    I have never tried to put vinegar into MISO soup before, but I should, because other asian (Thai, Singapore) recipe has it. Thanks for great recipe!
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  • deigirl 10 years ago
    This receipe looks great! I love miso soup and cant wait to try this. Thanks for telling me where I can pick up the miso. I have never been able to find at my local grocery store.
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  • waterlily 11 years ago
    Mmmmm....fresh Kombu would be good! Sometimes I reconstitute some dried seaweed and add it, but it's just not the same!
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  • abermouse 11 years ago
    Awesome. In California and Oregon, the groceries there sell fresh sea vegetables. I was treated to Miso soup with fresh Kombu in it. Amazing.
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