Comments on: Miso Noodle Soup

By: Cookie and Kate

Cookie and Kate — Wed, 17 Dec 2025 00:11:17 +0000

In reply to Barb. Hi Barb, I haven't used it but I imagine it would be good in this recipe, or any other brothy dish with Asian flavors.

By: Alexandra

Alexandra — Wed, 26 Nov 2025 03:18:38 +0000

I make this at least a few times a month and we just love it. I do chunks of carrot instead of ribbon, add mushrooms, and use ultra thin rice noodles. It’s one of our favorites. Your recipes are my go-tos! Thank you!

By: Barb

Barb — Sat, 22 Nov 2025 21:01:22 +0000

Do you have any advice on how to use the Kombu? I purchased so I can sub it for salt in soups. I have the organic pacific Kombu. Thank you, Barb

By: Sandy Garcia

Sandy Garcia — Mon, 16 Jun 2025 05:29:54 +0000

In reply to Yve.

Trust Kate…the many flavors work magically together to create a delicious soup.

By: Sandy Garcia

Sandy Garcia — Mon, 16 Jun 2025 05:26:08 +0000

I never commented on this amazing soup? I prepare it at least once a month; we have the soup for dinner, then the generous soup easily makes six lunch servings for us.

I add in fresh spinach. I also pan scramble the tofu for extra texture.

Since I purchased noodles just for this soup, I’ll still use them then try the spegehtti version. Sometiems I use wide egg noodles! I always added extra miso and tamari. The sesame oil is a great addition.

By: Elaine R

Elaine R — Wed, 21 May 2025 20:43:52 +0000

I followed recipe exactly as it reads. The taste of this soup is awesome and easy to prepare. Doesn’t take a lot of time. Thank you

By: Cookie and Kate

Cookie and Kate — Sun, 27 Apr 2025 19:33:11 +0000

In reply to Jo. Hi Jo, I'm so glad you enjoy the recipes. I don't think that the texture of the baked tofu would work in the soup broth. Using chicken or fish, since you eat those occasionally, might be better. If you're trying to experiment with tofu recipes, there are several that work with my baked tofu recipe.

By: Jo

Jo — Fri, 25 Apr 2025 19:21:37 +0000

First off, I love all of your recipes…have your book…have given your book as a gift! Not a necessarily a vegetarian, my diet consist mostly of vegetables with the occasional chicken or fish. ;) In this recipe, could I roast/bake the tofu first? I have been able to get my husband to eat every recipe I have made of yours but he is not a huge lover of tofu. He has eaten crispy tofu before so I am sure I could entice him if the tofu was crispy. What do you think?

By: Jeanette Delauter

Jeanette Delauter — Thu, 24 Apr 2025 02:14:03 +0000

VERY GOOD! I will definitely make again.

By: Jan G.

Jan G. — Wed, 23 Apr 2025 00:32:00 +0000

This was delicious! A real “slurpy” soup, similar to a Vietnamese pho. I substituted super firm tofu for extra-firm because my favorite brand was on sale. Easy to put together. Just prep your ingredients beforehand. I served it with a green salad.