Comments on: Miso Noodle Soup

By: Janis Etzcorn

Janis Etzcorn — Sun, 02 Aug 2026 00:37:10 +0000

First, I must admit that I waited until the last minute to buy the Miso and our local store was out. Google suggested substituting Tahinni and extra soy sauce (tamari) so that’s what I did.

The result did not have much flavor to me, although I can tell there was plenty of sodium in the broth I used (store bought). I felt like the tofu needed to be seasoned and perhaps browned prior to adding to the soup. I did add more sesame oil and quite a bit of Siracha. I also added a generous scoop of Gochujang.

The soup was definately filling, however!

I’m going to hold the leftovers and try to find white Miso to add.

I do love many of your recipes, including your Southwest Black bean, Kale and Sweet Potato Skillet I made just last night!

By: Cookie and Kate

Cookie and Kate — Tue, 28 Jul 2026 17:03:57 +0000

In reply to Rose Weintraub. Hi Rose, I'm so glad you enjoyed this recipe. This is very flexible as far as the vegetables, so any greens you enjoy and have on hand will likely work. I would add spinach, ribbons of asparagus, or just some frozen peas.

By: Jane Mc

Jane Mc — Mon, 27 Jul 2026 17:22:56 +0000

Delicious! I have never cooked w miso before and you made it so easy. I love the recipe as is, and on occasion I modify it with the addition of garlic, finish with chopped jalapeno and cilantro or add other crunchy veggies. What a great way to get my probiotics. Thank you!

By: Christy

Christy — Sun, 26 Jul 2026 15:49:54 +0000

I just made this soup last night, and it’s really good! It is easy to make, and it is somehow light and hearty at the same time. Very nutritious and flavorful.
Thank you for another great tofu recipe.

By: Dorene

Dorene — Thu, 23 Jul 2026 17:56:26 +0000

Love the results from the recipes I've tried. On to Miso soup!

By: Rose Weintraub

Rose Weintraub — Tue, 21 Jul 2026 20:16:29 +0000

Hi Kate–I made your Miso noodle soup and it was FABULOUS! Love the flavor, it was easy to make, light yet filling. It looked just like your photo. I had some left over brown rice and I added that. Sooooooo good. I was wondering if I can’t find snow peas, what would be a good substitution? I was able to find them so it wasn’t an issue.
I have made lots of recipes from your cookbook and they are fabulous! Always lots of flavor. Keep them coming!

By: Barbara DeMarco-Barrett

Barbara DeMarco-Barrett — Mon, 20 Jul 2026 17:41:44 +0000

This Miso soup was tremendous. I substituted broccoli for the snow peas (couldn’t find snow peas at the market). So good. The sesame oil and tamari were perfect seasonings. Love this so much.

By: Adriana

Adriana — Sat, 18 Jul 2026 19:20:09 +0000

I tried this out tonight and it was so lovely! I only wanted a single serving so I portioned down the recipe and it worked out really well. It was versatile too, I threw in some spare veggies and they worked great. I only found it a bit salty so skipped the soy sauce. A true 30 min meal this delicious is a gem!

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!