Miso soup | 5 MISTAKES to avoid when making miso soup (with recipe)
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enjoy a good miso soup with tofu? if so, perhaps in this video, you’ll discover something new to help made your next small bowl …
Whats one thing your gonna do differently next time you make miso soup? Lmk in the comments 🤗
I'm very happy to find my master chef to learn from! Excellent teaching style. Arigato:)
Odor is just 30% of flavor? I thought it was between 75 and 95% of it.
I love your video! ❤️Very informative! I am a HUGE fan of Asian culture and cuisine and I have been interested in cooking Japanese food lately. I like to search about techniques, and ingredients before I cook. Your video is a great help, thank you!
When I’m making plant based miso can I just use kombu or do I need the mushrooms too?
I've been trying to master miso soup so it can be consistent and delicious (I've been making it daily)
I've been looking for an in-depth video on the subject and wasn't able to find one until now. Thank you so much!
Would you add, that’s cooking in the miso also alters it from being a living fermented food to a cooked one… So adding it at the end is a good idea for that reason as well?
Really appreciate all the little details and info in the video! even with the kanji words!
thanks so much! a good quality video indeed!
Especially appreciated the tip to find out if the prepared Miso already has dashi in it . . . also how to recognize Japanese symbols for Organic and Made in Japan. I've never made Miso soup but purchased White Miso earlier this week and have dashi on order. Can't wait start experimenting with various veggies.
Ai, found this video too late for my dinner. Used an instant miso soup paste as my leftover veggie soup base. Boiled a tad long (forgot to put in the tomato) and wondered why it tasted less tasty and less miso smell than usual.
Can I use dashi ni moto powder as a shortcut if I can't get kombu and bonito flakes?
Alrighty now it’s not just you.. I did like this video but unless I missed it in your video or the other three or four I watched there’s no recommendations for how much miso paste to put in say per bowl… i’m curious I’ve been making miso soup for years I’m not a Caucasian American lots of Asian friends but I’m not sure what is recommended I tend to be a bit heavy-handed probably. It would really be good to know safe for each bowl miso soup my supposed to put in a teaspoon a tablespoonof miso, a half a cup, just kidding but really… also I’ve heard time and time again you’re not supposed to boil the miso because it kills the living enzymes. Miso is it fermented food like kimchi sauerkraut pickles all this stuff has enzymes in it that’s good for Our gut if you boil it and it kills it. So I’m told
G'day! I have subscribed but not sure because i live out bush so no Asian food supplies "sigh". I will learn. Peace
Excellent tips..thanks
Just found out that many of the Japanese eel with guo chan label were really Chinese produced eel. So all those great tasting eel high quality were from China.
Amazing video. Only just dipping my toes into the ocean that is Japanese cuisine and this was a good source of information. Many thanks
Can you use both red and yellow miso?
I am such a nerdy foodie. I love to learn. I think this is an incredibly helpful video. My dad wanted to make miso soup & we picked up the ingredients today. I was thinking to myself. What should I make with it? Then it hit me! I can make karaage with cabbage and pickled radish on the side 🥰 I'm so excited !
आइटम का नाम भेजें
Ok.your nice name please
アッラーフアクバル🥀🥀🥀🥀🥀🥀
Is it me or is this complicated.
I'm a big fan of miso soup. I've to make it a couple of times. it didn't come out like it did when I ordered it at my favorite sushi restaurant. 😩 Ugh. Maybe it was the brand of miso paste I purchased. I normally only put tofu, green onion and some seaweed/sea vegetable in it.
Wish you had the ‘miso last tip’ the first thing you mentioned lol
I really love your video I want to try to make a miso soup but I don't now what is it or what inside I'm looking for information and I saw Yr video 😅 thank you 😊
I tried making miso soup today with red miso paste. It turned out disgusting, the taste was so bad and I couldn't understand what I did wrong. Thanks to you now I know: I have both boiled it and kept it uncovered. Also, I put the miso before the veggies and not for last. I was an idiot.
Thanks for the info! I hope to not make other mistakes the next time!!
This is so helpful! I love this. My cooking skills in Japanese kitchen are already well trained BUT the order of when to add ingredients like miso paste was totally off. Very often I am worried about the nutrients, so I am grateful that I found this video. ☺️
Discovered miso soup last week, now I couldn't stop thinking g about it so I looked up recipes haha thank you for this!
this is v helpful🤌
Any science behind covering the soup?
I am adding some clam. Thanks for the tips