This was the second broth that I bought in anticipation of a temporary clear-liquids diet--but it turned out not to be as clear as I had guessed, so I ate only a little of it then, with more following when my restrictions had been lifted.
I don't think I had ever had miso soup before, so I didn't know what to expect. I also have no experiential basis for comparing it with any other miso product. (I have a small tub of yellow miso in my fridge, but I haven't opened it yet.) So all I can tell you is that I liked it. It was salty and delicious, even though I'm not sure exactly what I was tasting. I'm kind of unclear on the whole "miso" concept.
I think I'm going to try some noodles to this stuff and see if I can make it even better.
Will I buy it again?
Yes. I'm eager to start experimenting with it.
Nina's View
This is miso soup for beginners, which is a good thing. I suspect it would
even be kid-friendly. It's not especially traditional (no bonito flakes, for
example). It's *very* gingery and almost sweetish. But an experimenter needs to
start somewhere, and this is as good a place as any.
It was nice with the rice noodles Bob chose to serve it to me with. It
would also be good with tofu and some scallion and maybe a shiitake or some
other mushroom floating in it.
I use it with the chicken cilantro mini wontons from the freezer section whenever I need a warm snack.
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