Miko Brand Instant Miso Soup with Tofu, 5.33 Ounce

Really good with boiled eggs. It says to use 2/3 cup of water but I use about a cup or a little more and it still tastes fine.

I prefer this wakame line as the seaweed just adds to the soup’s character. Avoid the one with tofu because those dehydrated things have a nasty plasticky taste. Adding fresh tofu is best, or a small spoonful of sticky rice. Tasty, easy to make and no measuring aside from the amount of water.

AMAZING Flavor and I love how quick it is to make this miso soup! I have a hot water kettle so this miso soup takes no time.I travel for work as well so it’ll be very convenient to have these on the road only needing a cup of hot water.I paired my soup with some sardines for dinner tonight and it was fabulous!!

Overall, this is good "instant" miso. Of course, it will never be as good as fresh miso cut from a block of paste in a restaurant - but it's a good "stand in" when you want decent miso NOW.--------------CONS -* Many instant miso brands add powdered bonito (tuna) or similar powdered fish products to their miso paste. Check the ingredients. Most Japanese restaurants use refrigerated miso paste to make pots of miso - and nothing else. They will add things like green onions or tofu and seaweed for more flavoring - and some might even toss in a small pressed fish cake/slice to float on top. But it's uncommon to be served a bowl of fresh miso - that has any hint of fish in the soup base.I was put-off at first by the mildly fishy smell and wondered what it was. I didn't realize that this is among the many instant brands which adds powdered fish to its miso base. (Still tasted good - but it was jarring at first.) If you want something that tastes closer to restaurant miso soup - get instant brands which have NO fish products mixed into the paste.(Side note: "powdered kombu" is OK. That's simply powdered seaweed or kelp that is found in many Japanese dishes.)* Know that MSG (monsodium glutamate) is a foundational ingredient that is still found in many Asian dishes. Very difficult to avoid. I personally have never had a reaction to it and have yet to meet a friend who passed out or got a rash or whatever because of it. This is not really a knock on the product as MSG is hard to avoid in Asian foods. In fact, if you demand that MSG be excluded - it's probably a Western-style Asian restaurant that will accommodate you more readily.* Know that miso soup is NOT a low-sodium food. Most soups aren't and miso is no exception.--------------PROS -* Miso paste is vacuum-sealed in a foil packet. It is not powdery nor freeze-dried. It comes out as a thick liquid base as if cut from a refrigerated block - and then sealed so that room temperature doesn't hurt freshness.* Garnish is surprisingly good. After you add hot water - LET IT SIT FOR A FULL MINUTE and watch the "unfurling show" - as the dried seaweed and onions re-hydrate into nice large chunks.* You can add MORE than the 2/3rds water recommended per serving. I now double that - and sometimes I'll add a little salt if I overdo it. This feels more like a true full-serving of miso - and not some kid's portion that you can down in just two gulps. The re-hydrated garnish and constant stirring required for miso - spreads the flavor around fabulously. By adding more water, you may find that you won't have to "double" the number of miso and garnish packets into one bowl.* If you want to turn this into a meal - add a little bit of microwave rice to turn it into a hearty soup. Or if you feel daring, add a bit of "udon" - (soft buckwheat noodles) and boom - you've just created a trendier type of "saimen" that is a staple of Japanese meals. Either way, this fills me up enough that I can sometimes skip dinner.

This is okay... but even though I followed directions, I had to let it steep longer to get the tofu and greens softer. It's good otherwise.

We have been buying these soups for years, and regularly consume them a couple of times a week.All flavors are really good, although I prefer the Wakame and the Tofu the most. Preparing them is super easy: you just empty a packet of dry ingredients and a packet of miso paste in a small bowl, add around 250ml of hot water and mix. We have a Zojirushi water boiler (another great buy) so it takes literally seconds, otherwise you just have to boil some water. Depending on the flavor, the dry ingredients change a bit, but you always get seaweed (delicious).They are a bit high on the sodium, true, but they accompany well Japanese dishes. Only negative is that the price can fluctuate quite a bit with availability, and sometimes it's just not worth buying them on Amazon.

I love this brand of Miso! Pared with rice and a dash or soy sauce! *Chefs Kiss*

I'll be the first to admit I'm not the crispest cracker in the box, but when I first opened this bag I did not realize that there are 2 packets to make one cup of soup. I only saw the one with he dried seaweed and tofu. Well I brewed that up and it it looked and smelled like I dipped up a cup of seawater out of the bay and heated it up.I thought maybe it was an odd pack and some of the seasoning was missing, so I dumped the first and tried again. Once again hot seawater. I looked up the item here on Amazon and reread some of the reviews. One review states that it takes TWO different packets to make the soup. One with the tofu and the over with the miso paste. AH HA!!!Thank you so much to the person who enlightened me about that. However, even with the miso paste, I'm not totally sold on this soup. My sole purpose for buying is that I read I could be good to stave off hunger when one is dieting. It could be useful for that but the high sodium content makes it not so healthy choice and the tofu is an odd texture and flavor. I guess if I am not loving it, I'd keep it to a packet in dire hunger situations!