Miso Soup with Turmeric and Tofu

I thought that this soup could be delicious, based on the tile, ingredients, and the photo. The recipe, however, put me off. I did not like the suggestion to discard all the fiber and flavor from the carrots, fennel, and onion, but on the other hand, I did not like the idea of grinding a tablespoon of my kampot black peppercorns in the blender. I also preferred to use my frozen stock--about four cups. So, I cooked the veggies in the stock, leaving out the peppercorns. Then blended the cooked soup including the vegetables and there added the miso, salt, and freshly ground peppercorns to taste. I then returned to (not clear, but beautifully appealing) soup to the saucepan and added the tofu. As I never tasted the soup as published, I cannot judge, but as I executed it, it warrants five stars. Soothing, light, delicious.

Don't bother with this one...really bad!

Great recipe. Just don't add as much water as it says. Change it to 2-3 cups water instead of 6 if you want more flavor.

This soup is delicious! I made one small change and used 4 cups of low sodium veggie broth and 2 cups of water instead of 6 cups of water mainly because the other reviewer said it was bland. It tastes healthy and light and was exactly what I wanted it to be. I will definitely make it again and again.

Very bland - won't make again