I've pretty much become a miso soup connoisseur. Just like (vegan) Caesar salads, I sample it whenever it's on the menu, mainly at vegetarian restaurants.
The light broth, soft tofu, slithery seaweed, and crunchy scallions that usually comprise it yield the perfect cup of soup year-round, in my mind. I thought a series of reviews would fit in just fine here, so stay tuned as fall nears and official soup-slurping season begins (I've been enjoying soup all summer, though!).
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