In this video, I'll show you how to make authentic Japanese miso soup from scratch! You'll learn the secrets of making perfect dashi stock and discover how to customize your soup. 👍 If you're excited to make restaurant-quality miso soup at home, hit that like button!
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📌 RECIPE DETAILS:
⏰ Time: 55 mins
👥 Servings: 5
🥕 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
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
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❓ COMMON QUESTIONS
Q: WHAT IS MISO SOUP?
A: Miso soup is a traditional Japanese soup made with dashi broth and flavoured with miso paste (fermented soybeans).
Q: IS IT OK TO EAT MISO SOUP EVERYDAY?
A: 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.
Q: IS MISO VEGAN?
A: 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
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👨🍳 ABOUT SUDACHI
Sudachi (formally known as 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 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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Music: Lo-fi breakfast by Nekoto
