r/soupenthusiasts

Drizzly, humid, late-summer day. Since we haven't been able to take a trip to the New England coast AGAIN this year, I decided to make chowdah. I couldn't find a recipe that I liked, so I flew by the seat of my pants for this one. It turned out great, now the problem is how to recreate it again... 😂 Goes great with beer, too!

Recipe for Tomato Rice Soup

A restaurant in my town serves the best miso soup I’ve ever had. It is a very traditional place that had been operating in the same family for 33 years. The flavor of the soup has never varied.

I would like to recreate this soup at home (I won’t be spending less time at the restaurant because of this lol).

I’m a talented cook with a developed palate, but I cannot figure out what’s different about this soup.

It is not too milky white with miso but the miso is white
It has minimal kombu flavor
It has strong mushroom flavor and is served with mushroom spears
It has very small silken tofu cubes
It has strong green onion flavor and served with a small amount of green onions
It is certainly made with bonito

Can someone tell me all the different styles or regional variations of miso soup so I can make them and see which one is closest? Is there one secret ingredient I’m missing in the USA that only they know where to get? I’m afraid they’ll go out of business (no indication, only anxiety) and I’ll be missing my favorite soup forever 😞