Comments on: Miso Soup

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 19 Jan 2024 17:51:40 +0000

In reply to Chris. Hi Chris, I'm so glad you enjoyed the miso soup!

By: Chris

Chris — Wed, 17 Jan 2024 21:34:57 +0000

The soup is really delicious and easy to make. I made it while I was unwell, and I still had the energy to do it. I added bok choy and carrots to make it a little hardier for a meal.

By: Ginny

Ginny — Tue, 03 Oct 2023 00:50:29 +0000

This recipe is absolutely delicious!! Thank you for sharing.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Thu, 21 Sep 2023 21:53:24 +0000

In reply to Stephanie Boucher. Hi Stephanie, I think that would work well!

By: Stephanie Boucher

Stephanie Boucher — Wed, 20 Sep 2023 22:12:41 +0000

This was good but I wonder if it would be better to put the wakame in at the beginning and let it rehydrate alongside the kombu. That way you don’t have to discard any yummy nutrient-dense water and it also might soften the wakame more. Thoughts?

By: Teresa Benson

Teresa Benson — Mon, 01 May 2023 21:21:35 +0000

In reply to Rebecca.

Me too! I couldn’t find the wakame at my local Asian market but adding mushrooms perked things up.

By: Nessie

Nessie — Mon, 02 Jan 2023 13:21:38 +0000

In reply to shelby. 1.5 oz of silken tofu have about 30 kcal, and one TBS of miso paste has about 35. The wakame and spring onions hardly have any, so one serving comes out to about 70 kcal.

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 23 May 2022 13:59:22 +0000

In reply to Lisa H. hmmm... I haven't frozen miso soup before so I'm not sure. I think it would be fine? The tofu would be fine, I'm not sure how the seaweed freezes.

By: Lisa H

Lisa H — Sun, 22 May 2022 18:29:11 +0000

In reply to Jeanine Donofrio. Can it be frozen? Can you freeze tofu?

By: Kelly

Kelly — Tue, 26 Apr 2022 00:41:45 +0000

In reply to Rebecca.

I did too! And a few soy beans. Delish!