Authentic Japanese Miso Soup Recipe
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- Опубліковано 14 лип 2024
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Miso soup is a traditional Japanese dish made with dashi stock, fermented soybean paste, and various ingredients that vary from region to region. It's delicious, warming, and perfect for any Japanese meal. Let's learn how to make classic Japanese miso soup from scratch!
INGREDIENTS:
- Homemade Dashi
- 10 g dried kelp - (kombu)
- 1 liter cold water
- 15 g bonito flakes - (katsuobushi)
Miso Soup
- 150 g tofu - firm or silken - cubed
- 30 g fried tofu pouch - thinly sliced
- 30 g green onion - thinly sliced
- 30 g fresh shiitake mushroom - thinly sliced
- 1 tbsp dried wakame seaweed
- ¼ tsp soy sauce
- 4 tbsp miso paste
- finely chopped green onion - optional garnish
➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/homemade-m...
➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/
➤ USEFUL JAPANESE PANTRY LIST (Affiliate): www.amazon.com/shop/sudachire...
FAQ
WHAT IS MISO SOUP?
Miso soup is a traditional Japanese soup made with dashi broth and flavoured with miso paste (fermented soybeans).
WHAT IS IN MISO SOUP?
Common miso soup ingredients include vegetables, seaweed (wakame), tofu, and shellfish. There is also a pork miso soup we call "Tonjiru."
IS IT OK TO EAT MISO SOUP EVERYDAY?
Miso soup is very nutritious, and many people eat it daily as part of a balanced diet. However, it is pretty salty, so just be careful not to overdo it with salty foods.
IS MISO VEGAN?
While the main ingredient for miso is soybeans, many miso pastes these days contain extra ingredients to add umami. These ingredients often contain fish products. Miso paste for vegetarians and vegans does exist, but you need to check the packaging to confirm this. Do not assume that all miso paste is suitable for vegans.
TIMESTAMPS:
00:38 How to make awase dashi
00:58 Soaking kombu
01:15 Heating dashi
02:05 Adding katsuobushi
02:32 Preparing miso soup ingredients
03:58 Straining the dashi
04:35 Making miso soup
05:41 Adding miso paste
07:00 Dishing up
LINKS TO OTHER RECIPES:
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• Fusion
• Japanese Cooking Tips ...
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ABOUT SUDACHI RECIPES:
Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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#Japanesefood #misosoup #Japaneserecipe #Japanesecooking #cookingchannel #soup
Music: Lo-fi breakfast by Nekoto - Навчання та стиль
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➤ GET MY FREE E-COOKBOOK!": rb.gy/9pc98k
INGREDIENTS:
- Homemade Dashi
- 10 g dried kelp - (kombu)
- 1 liter cold water
- 15 g bonito flakes - (katsuobushi)
Miso Soup
- 150 g tofu - firm or silken - cubed
- 30 g fried tofu pouch - thinly sliced
- 30 g green onion - thinly sliced
- 30 g fresh shiitake mushroom - thinly sliced
- 1 tbsp dried wakame seaweed
- ¼ tsp soy sauce
- 4 tbsp miso paste
- finely chopped green onion - optional garnish
➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/homemade-miso-soup/
➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/
CONNECT:
➤Website: sudachirecipes.com
➤Instagram: instagram.com/sudachi.recipes
➤Facebook: facebook.com/sudachi.recipes
➤Pinterest: www.pinterest.jp/sudachirecipes
➤Amazon Shop: www.amazon.com/shop/sudachirecipes
➤UA-cam: ua-cam.com/channels/vDExRIeyrh7PSMdleWf1yg.html
This makes miso hungry.
Haha! Thanks!
HA!
You are so cute.
Hahaha 😂
Good one 😂
So happy to have found your channel.
I’m half Japanese and have been trying to learn cooking Japanese cuisine, perfect timing
ありがとうございます🙇🏻♂️
Thank you! I hope you enjoy the recipes :)
@@SudachiRecipes subbed ✨
@@Daichidesu095 Thank you, it means a lot!
Such a wonderful and informative video and blog post. I truly enjoyed both and had no idea there were different types of miso, let alone all your wonderful tips on how to use and incorporate the miso. Thank you so much. Much enjoyed
Thank you for your kind words, it means a lot! I'm really happy you found it useful :)
Exactly what I was looking for - inspiration to experiment with new ingredients in my miso soup. Never thought to add aburage to it but it sounds delicious. Thank you for your blog post! You gave me some new ideas, particularly the eggplant and okra - sounds real good.
Thank you! I hope you enjoy all the different variations! :)
I got sick and lost my appetite. I was looking for yummy foods to recover my health but to no avail. My stomach was empty because i didn't like eating. As i was walking around a mall, a food attendant outside a japanese restaurant invited me to try japanese food which i have never tried. I told her about my predicament and she suggested "miso soup". I enjoyed the soup so much afterwhich i got back my appetite. Now i love jap food.
Thank you for sharing your story, I'm glad Japanese food helped you feel better! I often drink miso soup when I'm sick too, it's very comforting. I hope you can use my recipe to try making miso soup at home!
Love your video, it is calm, greatly explained and the recipe is delicious ! Thank you !
Thanks so much! 😊
Thank you for Sharing your recipes God bless
My pleasure 😊 Hope you enjoy!
Thank you for the training how to prepare Wakame!
My pleasure!
I WANT MY MISO NOOOOOW!!!!!!!🍽🍽🍽🍽🍽🍽🍽🍽🍽🍽🍽🍽🍽🍽
ありがとうございます
どういたしまして！
Those times I'm in Nagoya .I see to it there's miso soup on our table..lots of mushroom oh wow. Sooo
So beautiful, so easy, so japanese. I finally found bonito flakes in my country, still cant find the double fried tofu.. thank you so much🙏
Also, I guess I thought there are vegetables in the soup, but not in this on.
Thank you! If you're interested, I have made a list of vegetables/other ingredients we often use for miso soup in Japan on here! (sudachirecipes.com/homemade-miso-soup/)
@@SudachiRecipes of course🎉🎉, thank you so much, you have the talent of teaching the essence🙏
Looks delicious! Just curious, but did you slice the kombu and added it back in later on? I didn't hear you mention that or I must have missed it, but I did see green stuff in there later on that looks like it could be sliced kombu.
Thank you! Great question! The seaweed later on at 5:00 is a different type called "wakame", you can buy it in dry flakes and just add it straight to the miso soup with no other preparation, it's very convenient.
Kombu can be eaten, but we usually don't add it to miso soup because it's thick and hard to eat, it needs to be cooked for a long time. If you're interested in using up leftover kombu, I have a simmered kombu onigiri recipe on my website! It's one of my favourite onigiri fillings actually :) sudachirecipes.com/kombu-onigiri-recipe/
@@SudachiRecipes Okay, I did see you mention adding wakame, but didn't know it had bloomed to that size. Makes sense now. Thanks for taking the time to explain.
@@doodahgurlie Yes it expands a lot once it's added to water, I should have explained more in the video! You're very welcome!
Can those bonito flakes be re-dried and re-used later for either another round of dashi or for other purposes once used here? Or is it once they're used, they can't be re-used?
Hi, that's a great question. I've never tried drying them out but you can definitely re-use them for another round of dashi. I've written instructions on how to make another round of dashi with used ingredients on my blog here: sudachirecipes.com/my-favourite-awase-dashi-recipe/
Another option is to use them to make okaka onigiri sudachirecipes.com/okaka-onigiri-with-bonito-flakes-recipe/
Hope that helps!
@@SudachiRecipes Interesting. I’ll definitely be keeping that in mind.
Hi! I was wondering how long does the soup last in the fridge and if this could be frozen to consume later? I ADORE miso and would love to have a bowl of miso soup daily but I don't always have the time to cook.
Hi! Miso soup can be kept in the fridge for 2-3 days max and about 2 months in the freezer, however when miso paste is reheated it tends to negatively impact the flavour. If possible, I recommend making the dashi (which will last 4-5 days in the fridge or 2 months in the freezer), heating it on its own and then mixing in the miso each time. It's a little bit more work, but it doesn't take much more time than making a cup of tea or coffee, especially if you keep some precut/cooked ingredients in the fridge too like tofu, spring onion etc. Hope this helps! Thanks for your question!
@@SudachiRecipes thank you so much for the answer! I will definitely try this. I'm really glad I came across your channel/blog, it's really high quality and friendly!
@@saruchuu You're welcome! Thank you so much, it really means a lot :) Hope you enjoy the recipe!
Do you save the katsuboshi fir next time? I plan to make this authentic version. I have kelp already
You can reuse the used katsuobushi to make a second batch of dashi once, which we call niban dashi. Although I don't have a video for that, I have a guide article on how to make the second batch if you're interested. (sudachirecipes.com/katsuobushi/)
You can also repurpose used kombu to make kombu rice balls. I have a video for this. (ua-cam.com/video/xZcvMyhXRGE/v-deo.html)
I hope this information helps!
I use dashi powder 😅
No sake or mirin ?
Thank you for your comment!
Indeed, it's quite common not to use sake or mirin in everyday miso soup in Japan. Nonetheless, some people enjoy adding them as a 'secret ingredient' to enhance the flavor. If you're curious, try adding a teaspoon or so to your miso soup!
no soy for miso, it has already sodium. well I'm Japanese anyway
Ramzi funi suffere OK
I was interested until I saw you cutting the onion.:(