Q: Why doesn't the miso soup I make at home taste as good as the kind I order at a sushi restaurant? I use white miso, make dashi, and use scallions and silken tofu. Is there a secret ingredient or technique I'm missing?
Sent by Susan
Editor: Susan, an extra shake of bonito flakes can add a lot of depth to miso soup and we notice that restaurants often garnish the soup with them.
Readers, what are your best tips for making really great miso soup?