Soup is good just more add scallons for better flavor Thanks

Very convenient especially you are on the go where no hot soup is available around. Taste is little too salty to me so I added extra water. I love the green onion, seaweed, and bean curb skin so the soup isn't just plain water. Overall very good value to me and highly recommend it.

I shopped with a friend at the Asian Market in the city when I was visiting and bought this soup. I tried finding I went I came home, but I live in a small town. I was happy to find this item on Amazon and was presently surprised it was the same brand as the one I had previously bought in the store. It delicious, super easy to make and easy to pack for a lunch.

I love this Miso soup

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.

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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.

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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.