See what ALL YOU readers thought about the recipes from our print issues and what changes they made to the meal.
Taking on Magazines tried the Miso-Vegetable Soup recipe from our December 2012 issue.
Verdict: "The bits of corn added a sweetness that complemented the saltiness of the miso.The mushrooms soak up the flavor of everything else and give texture to the soup. Because it’s only cooked a short time, the carrot ribbons are still just a little crunchy, which is perfect."
Tip: "As you’ll notice, there is no tofu in my soup even though it’s in the ingredient list. I don’t like the stuff. With [the mushrooms] in the soup, I see no reason for the tofu."