Comments on: Ginger Miso Soup with Soba & Turnips

By: Hiro Mijuzuki

Hiro Mijuzuki — Mon, 10 Apr 2023 17:40:53 +0000

Never put in Miso paste at the start of the broth making process. You really shouldn’t boil or simmer Miso as it loses much of its subtle flavour. Best to add MIso paste at the end.

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 01 Jul 2021 14:51:25 +0000

In reply to Allie. Hi Allie, the noodles get a little mushy and break apart when thawing.

By: Allie

Allie — Thu, 01 Jul 2021 14:15:33 +0000

Can you freeze this soup?

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 06 May 2021 13:13:41 +0000

In reply to Windy Tirre. I'm so glad you enjoyed it!

By: Windy Tirre

Windy Tirre — Thu, 06 May 2021 00:56:53 +0000

This Vegan Broccoli soup is so delicious.
It’s flavors are layered and complex, it is a absolute delight and I will be making this soup often!

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 30 Aug 2020 15:43:27 +0000

In reply to Kim. Hi Kim, I'm so glad you've been enjoying the recipes! I would take a look at this miso-based soup that uses other vegetables aside from mushrooms. You could just skip the kombu in that recipe the other flavors would still create a rich broth. Hope that helps!

By: Jeanine Donofrio

Jeanine Donofrio — Sat, 29 Aug 2020 13:44:10 +0000

In reply to Nell. Hi Nell, you can do it that way if you'd like. Great idea.

By: Nell

Nell — Sat, 29 Aug 2020 03:21:42 +0000

Your recipe sounds wonderful and I am going to make this but I would like to mention that when you simmer me so for 30 or 40 minutes it does alter the microbial bacteria it’s beneficial why not simmer it and then at the end add the diluted miso mixture ?

By: Kim

Kim — Tue, 04 Aug 2020 20:21:06 +0000

I seem to be cooking my way across your website these days! I’ve been making all the recipes I’ve been saving for a while–they’re turning out so well. (I’m totally obsessed with the green goddess dressing.) Over the weekend, I made the chickpea miso soup. I had never worked with miso paste before; I had no idea what I was missing! I got the brand you recommended and it’s so tasty. I plan on using it to make the citrus miso dressing for some steamed veggies, but I also really want to make this ginger miso soup! I’m not a mushroom person or a kombu person. What would be a good umami sub for the mushrooms and what would be a good briny sub for the kombu? I was thinking I could use veggie broth instead of dashi (I know that’s a huge no-no in Japanese cooking, but I don’t care for the fishy/ocean-y flavor dashi can have). Does veggie broth seem like a passable sub or not so much?

Thanks so much for your help (and your awesome recipes)!

By: La petite poire

La petite poire — Mon, 19 Sep 2016 22:42:41 +0000

This soup sounds and looks amazing!!! I can’t wait to try it out now that it’s coming back into soup season. Thanks for sharing ?