The BEST Miso Soup You'll Ever Make | Food Wishes

[@rousseau327]

Pro tip: keep the kombu, let it dry and cool down. Slice it into thin strips julienne style, and toss it with some soy sauce, rice vinegar, sugar, sesame seeds/oil, and chilis. Nice little side dish

[@wardrobelion]

Awesome! Thanks. I hate to toss anything. Now how to use those bonito flakes🤔😋…

[@garysakamoto4007]

@@wardrobelion Take the bonito flakes and chop them up. Add to the kombu and give it a quick sauté using the recipe from Rousseau. Very nice served on top of rice.

[@void.reality]

@@wardrobelion Slowly dry them on a tray in the oven, then crush them up and make your own furikake.

[@VomicaEmanio]

@@wardrobelion I'd suggest drying the bonito in the oven. Once bone-dry you can grind it to a powder in a mortar. The resulting powder is a great table-spice to add some extra flavor to just about any rice-dish

[@SappigePerzik]

@@wardrobelion Chop 'em up and mix them with some tuna salad for a smokey, fishy overload!

[@skyllalafey]

"We're making soup; just relax" is great cooking advice. Attempting to create soups out of whatever was on hand was how I initially learned to cook... and even if it doesn't come out particularly good, it would be quite the feat to manage to burn soup so that's one less thing to worry about!

[@Thalanox]

The same goes with learning to try to bake bread. If the bread comes out too dry or doesn't have quite the right texture, just rip it into small chunks and eat it with a soup.

[@grouchy88]

Somehow i saw Homer Simpson making a bowl of cereal before my inner eye

[@werelemur1138]

Reminds me of "tosspot soup." What do you have hanging out in the fridge? Toss it in the pot, add liquid, and you'll have soup.

[@mysticseraph2213]

@@Thalanox Nothing wrong with turning a sad bread baking experience into croutons! 👍

[@jaydoggy9043]

Miso soup is actually very common for BREAKFAST. A bowl of that with rice, an egg, mushrooms in the soup or even a piece of light fish is a full and very nutritious breakfast.

[@NotSomeJustinWithoutAMoustache]

It's ridiculously common, virtually every single Japanese restaurant I've been to have handed plain miso as appetizers or something for free.

[@Thalanox]

I've never really found Miso soup on it's own to be able to serve as a meal. I'm way to hungry afterwards.

[@jaydoggy9043]

@@Thalanox That's why you should try the whole meal, even at breakfast! There's a certain concept called "One Soup + Three Sides" - the miso soup being the soup, there's a bowl of rice for carbs, and the three sides are: something raw (like veggies or fruit), something grilled (usually fish), and something simmered (egg or other poached protein)

[@tofu_golem]

When I was a kid, mom would give me just a bowl of miso (usually leftover from the previous night's dinner) as breakfast.

[@englishatheart]

​​@@Thalanox its* own. Too* hungry.

[@oregonpatriot1570]

KUDOS for getting this right John! I'm an Asian chef, and you would be surprised at how many people can mess up something as simple as this! If you want to go _'vegan'?_ Use dried shiitake mushrooms in place of the bonito flakes. _What I do to really pack this with umami? I soak my Kombu (dried kelp) and _*_a few dried shiitake mushrooms_*_ for a couple hours. Then simmer everything as you show, removing them with the kelp, before going on to make my miso soup._ Shiitake mushrooms are PACKED with umami so it makes a HUGE difference!

[@HidekichiSawada]

Miso soup is much simpler, although you can make it with vegetables, dashi and miso as you like. But because it is simple, it is very deep. Only a restaurant would make it with the same attention to detail as in the video. In the video, the dashi broth is made from 昆布(kombu seaweed) and 鰹節(Katsuo-bushi: dried bonito flakes), but in our house it is basically 煮干し(Ni-boshi :dried sardines and horse mackerel). Dashi powder(だしの素: Dashi-no-moto, ほんだし: Hon-dashi) has been on the market for a long time, so you can use that, or you can buy miso that already has dashi in it. Just dissolve it in hot water and add the ingredients. There are also nori miso soups like the one in the video, but I have not seen nori miso soup with tofu in it (although I think there might be some somewhere). This is the first time I have seen soy sauce added. I don't usually put it in. There are other soups where soy sauce is added separately to the broth. If you add noodles, it becomes udon and soba. The basic ingredients of a home made miso soup would be tofu and わかめ(wakame seaweed). Onions are also commonly used. Miso soup with onions and 油揚げ(Abura-age: fried tofu), potatoes and onions, etc. I think almost any vegetable can be added to miso soup and still taste good. There is also miso soup with eggs and tomatoes. The most recommended is 豚汁(Ton-jiru / Buta-jiru: pork miso soup). Miso soup goes well with oil, and the fat from the pork makes it even tastier. For miso soup with tofu, for example, you could add a teaspoon of olive oil or cooking oil (so that some oil floats to the surface). Ingredients in pork miso soup. Thinly sliced pork, daikon radish, carrots, tofu, fried tofu, ごぼう(burdock root), こんにゃく(konnyaku), etc. are often added. This is a miso soup where you eat the ingredients. After removing the seaweed as shown in the video, the removed seaweed and dried bonito flakes can be added to 炊き込みごはん(cooked rice) or eaten as 佃煮(tsukuda-ni) with the seaweed and dried bonito flakes. Many households throw away seaweed, but the beauty of Japanese food is that it can be transformed into other foods and eaten without being left behind. Japanese people have been eating seaweed since the Jomon period (about 13,000 - 2300 years ago), so it is naturally edible, but if you get upset stomachs from eating a lot of seaweed, you may want to use it only in soup stock. Translated with www.DeepL.com/Translator😜

[@atsukorichards1675]

Well said. My father liked Japanese-style breakfast, so my mother made it, including miso-shiru (soup), almost everyday. She made with every combinations she could think of, with almost all vegetables (maybe not the lettuce), mushrooms and others like fish cakes/paste (Kamaboko and Chikuwa), "Yuba" (湯葉/Tofu skins), and "Fu" (steamed, baked or dried gluten/麩).

[@pepperpepperpepper]

Many years ago I bought a Japanese slicer with a piece of dried bonito, to make bonito flakes. Does a solid piece of dried bonito age like wine, or should I throw it away? I've had it maybe eight years...

[@atsukorichards1675]

@@pepperpepperpepper I am afraid that I couldn't find any definite answers for your question. Generally "Katsuo-bushi" is a much dried product, dipped in boiling water and dried repeatedly, and smoked, too, so it could last very long. I remember my grandmother used to have them and the wooden box tool, but don't know how long she kept one "Katsuo-bushi." (Anyway we use it very often for almost everything, so one doesn't have to last for a long time...) And, of course, there is a chance to get some bugs or mold on it. You might shave some pieces off to see, smell and test to determine.

[@pepperpepperpepper]

@@atsukorichards1675 Thank you. I'll just have to try it.

[@HidekichiSawada]

@@pepperpepperpepper There is another aged product called 本枯節(honkare-bushi). The shelf life of 鰹節(Katsuo-bushi: dried bonito flakes) is usually one to two years, and if it is packaged and not exposed to air, it is said to last about two years. It is also sold in small portions, although I am not sure if this is the case outside of Japan. Using a slicer is more authentic and, when done correctly, tastes better. The average Japanese household probably buys them in small packages. Or already sliced, about the size of a bag of potato chips.

[@echidnadsn]

Great tip on using the strainer to dissolve the miso paste. I’ve always had problems with that, now I know better

[@Thalanox]

I always used to dissolve the miso paste in a mug or small bowl with some of the soup liquid mixed in. It's probably not quite as convenient as using one of those strainers, but it does mean that I didn't need to go buy another kitchen utensil that will only see occasional use.

[@tofu_golem]

Better than a spoon: use a pestle from a mortar and pestle set.

[@soulbot119]

@@tofu_golem I don't think I'll run out and buy one of those just so I can do the same job a spoon does just as well

[@SbjsksmNx]

Light bulb moment for me as well

[@Thalanox]

@@soulbot119 The mortar and pestle is very multipurpose. It's fantastic for putting seasonings into to grind up a little bit to help it release extra flavour. Get the non-powdered seasonings, and then grind them a little bit in the mortar and pestle set to increase it's potency. You can also use it to make spice blends for things like poultry, and make sure to grind all the ingredients into a somewhat homogeneous media.

[@BusterKitten]

Hi Chef John, when we make our dashi, instead of tossing the bonito flakes after we're done, we will take the bonito, add a little soy sauce and just put it over a steaming bowl of rice for a quick, simple meal.

[@wardrobelion]

Thank you so much for sharing since I dislike wasting any food👍😋

[@NotSomeJustinWithoutAMoustache]

Yeah, but that's not miso.

[@draconbacon6395]

Lovely, I was wondering if you could use it in a meatball base too.

[@andrewb.7890]

Can you leave the bonito in the broth and just eat it as part of the soup?

[@Mark723]

Chef John's timing is always perfect.

[@wardrobelion]

Agreed😅

[@MistSoalar]

enjoy!

[@jack7250]

This is a really good breakfast item for people looking for something savory and filling.

[@llutac]

Miso soup is delicious. But filling? Not really, even if you pair it with white rice. That is all digested quickly. Maybe if you eat it with brown rice, but I don't like that very much. Or is there something else you meant?

[@DizzyBusy]

It's a good item, period. Breakfast, lunch, dinner... Bring it on

[@kevpen68]

While working in Japan used to get a bowl of rice and pour some mico soup over the rice for breakfast. Nice memories.....

[@iluminameluna]

@@llutac you can pour in a whipped egg into it while stirring quickly if you feel the need to add more protein, and you're not vegan. It tastes delicious and though light, it keeps your hunger pangs away once you're used to it for breakfast. That and a hot cup of tea with some cream. This was my routine, and VERY cheap, breakfast while I lived with my bio-mother, who restricted my grocery money from she 15 onwards though I worked a full time job, and went to independent school nights for high school. And yes, this was here in the US.

[@englishatheart]

​@@iluminameluna Everyone is different. Adding egg never helps keep the hunger pangs away for me. Nor does tea.

[@souradeepsinha]

This soup always makes miso happy!

[@wardrobelion]

😊

[@arcan762]

was searching the comments for this "me so" joke

[@chapagnehopita]

Our first visit to Japan was just this month and I really enjoyed miso soup for breakfast! I'm looking forward to trying this.

[@Komainu959]

Poach an egg in it, next level awesome.

[@antonboludo8886]

@@Komainu959 Indeed.

[@TheEagleslover]

Chef John your timing is perfect as I’ve been trying my hand at various Asian dishes and miso soup is on my list. Thanks for creating such amazing recipes that we can make at home. I also scroll through the comments for constructive recommendations. I ignore anything that doesn’t offer anything that doesn’t enhance or bring solid advice to the table.

[@iomar90]

Haha same thing for me, I'm actually making wontons tomorrow

[@secretforreddit]

If you're trying new Asian dishes, you should check out the channel Marion's Kitchen; she has a million amazing recipes that are super easy. She and Chef John are my two favorite KZbin chefs!

[@TheEagleslover]

@@secretforreddit Thank you!

[@garysakamoto4007]

I’ve been learning to cook some Japanese dishes. So far I’ve made Miso soup, Chicken Karaage, Tonkatsu, and Teriyaki Chicken. Ramen with bone broth is next.

[@floramew]

miso isn't just delicious for me, it's nostalgic. when I was a kid, we lived in japan for a while when my dad was stationed at misawa afb. I attempted to cobble together miso soup last winter from what I could get my hands on locally, which was... well, it wasn't bad. it wasn't a huge way off from miso, either, but it also wasn't as good as I'd hoped. I'm excited to try it with an actual recipe this time that doesn't seem too difficult.

[@userl2227]

So many wise words in this video. An instant classic. Can’t wait to try making it!

[@drummerlovesbookworm9738]

We have miso soup for breakfast most mornings. There is always dashi in my fridge. And cooked rice. And I always cook extra vegetables at dinner for the morning. So rice and vegetables along with diced tofu, fresh scallion, and shredded wakame or nori go in the breakfast miso soup to make it hearty. It’s comfort in a bowl. And healing. So many types of miso to try, too!

[@drummerlovesbookworm9738]

Checked your playlist. You haven’t done the other world’s most common breakfast! Congee! My family likes chicken congee for breakfast and cold days and when feeling poorly or any other time.

[@drummerlovesbookworm9738]

@@osakarose5612 One hour. Most of Asia eats some form of it for breakfast every day.

[@infin1ty850]

Homemade miso soup is definitely wonderful. If you don't want to make it, freeze dried miso soup packs are actually quite exceptional. If you have a container of miso paste you can add just a small amount to the soup after rehydration and it will be even better. Definitely go with dashi broth packets if can get them, especially if you're ordering the ingredients online. It will be substantially cheaper and most people really won't care or even be able to tell the difference.

[@kryovulkan726]

I've heard that miso paste lats for months after opened which is nice

[@infin1ty850]

@@kryovulkan726 it's fermented, so if you keep it in the fridge after opening I couldn't even give you how long it would last. I have kimchi I fermented back in 2021 in my fridge that is still good and it just gets better as it ages. Mold is pretty issue to notice, so if you see any, that's when you throw it out. If you're paranoid about it, follow the expiration date, but honestly, most fermented foods can last several years if stored correctly.

[@astra1653]

Definitely go easy with the wakame if you're just starting out. I went too far with it the first time... But wakame can also make a really good seaweed salad.

[@MaxPulse1]

I normally have to adapt certain recipes to meet my diabetic needs. This one is perfect from the start. Thanks John

[@Thalanox]

I don't know the specifics of diabetic diets, but one thing about miso paste that you might want to be aware of is it's sodium content. It can get salty. The red miso paste is saltier than the white paste.

[@MaxPulse1]

@@Thalanox Thanks for that. Miso salt is fine. There is a difference between table salt and the natural salts found in soy beans. Avoid table salt like the plague! You should only use natural sea salt, and yes, in moderation. Everything in moderation

[@MistSoalar]

We cook miso soup few times a week, but usually resorted to use dashi-infused miso. Chef John did it genuine, very respectful way to extract dashi, and used own miso blend. Absolutely hats off 🙇‍♂

[@fuzzycuffs]

I mean, you went the traditional route which is fantastic. But in our (Japanese) household we just use dashi powder (kombu, bonito, or a mix). The rest of the steps are the same though.

[@StanislavG.]

Can you recommend a certain brand?

[@stackthatartpaper]

@@StanislavG. Kayanoya

[@StanislavG.]

​@@stackthatartpaper thanks for the tip, i'll give it a try

[@fuzzycuffs]

@@StanislavG. We use Shimaya brand. Comes in little packets and you only use half a packet or so for 4 servings of miso soup. But we're not set on the brand -- there's lots of good ones.

[@stevewilliams7852]

No one should ever use powdered dashi. With brands like Hondashi the number one ingredient is monosodium glutamate.

[@MataH1]

I haven't watched your work for quite a while, come back and remember how you always bring me a smile... 😋🙏

[@julseabate4173]

thank you chef john! I love it when you travel!

[@cz2301]

I lived in Japan for seven years and i was taught to dissolve miso in the pan using a small strainer and a pair of chopsticks. I dont add shoyu to the soup bc miso paste is already salty. And i add bonito flakes directly into the soup, while cooking - it adds a wonderful taste to it. The more the better imo, but after all you are the Saint-Loup of your own miso soup. Great recipe chef John! Also, i once watched in the Japanese tv a doctor advocating for olive oil in the miso soup (misoshiro) bc this combination supposedly burns body fat. Whether it is true or not, it tastes amazing! Give it a try, seriously. Even my wife, who is Taiwanese, loves it lol

[@timgoodwintv]

This could not have come at a more perfect time. Been dreaming of making fresh miso soup from scratch for weeks now. I’m making this!

[@katl8825]

I love chef John showing the full homemade route for basic dashi. But catch me out in my kitchen with a packet of Ajinomoto Hondashi 😂

[@riley6740]

Same. I’m in Hawaii. It’s the go to for almost all soup and sauces.

[@blingbling2841]

I would rather make it the classic way if I have the time. It's very self satisfying.

[@katl8825]

@@blingbling2841 oh, absolutely! but our household uses dashi/bonito so rarely in our cooking, it's just much easier to have some of the instant cheat stuff for when we do XD

[@TiinKy333]

Thanks you so much Chef John !! I've wanted to learn how to make miso soup for years, you're a legend

[@Komainu959]

I've been making miso soup for quite awhile now. I've never thought about using a strainer to add the miso, it's such a great idea!

[@atsukorichards1675]

We have special strainers for miso in Japan. Some people use round ladles with holes. I just use a big spoon with holes.

[@juliebradner6549]

I’ve missed Chef John… I fell off the cooking wagon but this has inspired me!

[@danielalbert2691]

Wow! Thank you! That's how my MIL and wife make it. Way to go!!!

[@nopon887]

The script for this episode was very well written. There was a lot of rhyming at certain points and flowed very well.

[@carolseven3802]

Thank you for taking the mystery out of this for me. Souplantation used to offer this and it was my absolute favorite! I haven’t been able to enjoy it since.

[@derekdowns6275]

A few drops of sesame oil is a real game changer! Also, I like to stir in a beaten egg as you would for egg-drop soup and a small handful of peas. If you have water chestnut, slice thinly and drop in as well. White onion sliced thin is good to, but should be added before so they're translucent before other things are in.

[@DebateEnjoyer666]

Ive been meaning to learn to cook this. Great video!

[@kathleenhensley5951]

I tried some instant miso soup and fell in love with it for lunch... I just want something quick and tasty. The Japanese have a clever cuisine. I might try this sometime.

[@jamesfleming1155]

One of my favorite soups. The smell when you add the bonito is amazing. I have to go to an Asian grocer an hour away each way to get it and it’s so worth it.

[@BlackMasterRoshi]

thanks, i do! it's so easy, seaweed, fish flakes, and a nice decent miso paste.a little sake too

[@bopshi]

thank you so much! :)

[@TheRugghead]

I watched this as I ate my fresh soup. thanks for your lovely work. I'd like to see a beef jerky episode if you haven't done one yet.

[@davidmclaughlin2796]

Beautiful, thank you chef. I just love miso.

[@admobeer9551]

I love homemade miso. Thanks for posting this, Chef.

[@iryanmadayana1904]

Since the tofu I got at the nearby grocery store was pretty poor quality, I just did an experiment for a substitution: I cubed up some sweet potato, spiced and roasted it as if for the food wishes sweet potato chili, and then added that towards the end of making the soup. Obviously quite different, but I think it was pretty good! 😋 Once again, thank you Chef John!

[@ChristopherDavisphotography]

Well done, tshould lived in Japan 11 years in my life was born there and that was 1 of the best simple versions of how to make the soup.

[@jackiematsumura2649]

We add sliced fish cake or drop in a scrambled egg. Great on cold days.

[@dimasakbar7668]

Tips from me, on casual home usage, korean stock (i. e. One from boiled dashima, or the one from boiled dried anchovies) are interchangeable with dashi. So does doenjang and aka miso. Also, add more filling to your miso soup (think, clams, salmon, chicken even pork) to change side dish into nabe-mono.

[@antonboludo8886]

Good trick with the sieve to help dissolve the miso paste.

[@AndrewThibeault]

Le gasp! A Chef John recipe without any cayenne! Looks good, though. We usually use dashi powder when we make it. Comes out super well. Though making dashi from scratch is still really easy, so there's no big reason to not do so...

[@mirinewcome3000]

Great miso mixing tip! Thanks.

[@Dekerus]

Really cool video Chef John. Thank you.

[@tjs114]

The sushi restaurant my coworkers and I used to go to in Fremont, CA was run by a family originally from just outside Osaka and they were some of the nicest people around and would happily explain just about anything they made- including the miso soup. The put all of their fish bones and skins in a pressure cooker instead of bonito flakes. They would then add some of that concentrated 'fish stock' to the steeped seaweed tea - and they did describe it as tea. It gave the miso soup a much more 'fishy' flavor but also oddly made it coat your mouth because of the oil, fat and collagen coming out of the fish remains.

[@HudsonStillwater]

Really nice guide to miso from Chef John. Note: if you’re looking to save time, one of the brand powders used in making dashi is Hondashi. Widely used, easy to find, great flavor.

[@Solhai]

Cats love Bonito flakes, dry or wet. Can even buy them specifically for cats. It's one of the things my old cat would always look forward to as a treat or to entice her to eat. In fact my friend got 'mad' because I sent them for Christmas for her cats, which they then started demanding and she had to buy more.

[@antonboludo8886]

You're always in the loop, of your miso soup.

[@morthanalittle]

Dear Chef John I so enjoy your videos. I love your low key “we’re making soup so just relax” approach. I watch all your videos I can find and I can honestly say I ALWAYS enjoy them … and you. Thank you Chef John. Thank you for making every dish so approachable. What time is dinner? I promise I’ll be on time. Lol! Blessings John 🙏🏼♥️ Kelly

[@allthumbs3792]

Just watching this made warmed my winter chilled bones! Thanks, Chef.

[@子犬のポチ-h3y]

日本のみそ汁を紹介して頂き有難うございます。　日本人は何百年と、このみそ汁を食べています。　味噌には様々な種類があり地方によっても異なりますし、個人の好みによっても異なります。　私の毎日の朝食は、おにぎり、みそ汁、コーヒー、果物が定番で毎日です。　飽きません。　みそ汁には、どんな野菜も合いますし、冷蔵後の余り物の片づけにはピッタリです。　また、毎日、みそ汁には卵を入れています。 Thank you for introducing Japanese miso soup. Japanese people have been eating this miso soup for hundreds of years. There are various types of miso, and the taste varies depending on the region and individual preference. My daily breakfast consists of rice balls, miso soup, coffee, and fruit. I never get tired of it. Any vegetables go well with miso soup, and it's perfect for cleaning up leftovers after refrigeration. Also, I add eggs to my miso soup every day.

[@bug-kong]

I get tubs of white miso paste with dashi pre-mixed in at the Japanese grocery - it means I can have a mug of delicious miso soup every morning in about the amount of time it takes for my kettle to boil :)

[@diegogomez1682]

Awesome yummy thanks chef 👨‍🍳

[@davidh9844]

It's almost dinner time, I haven't made dashi in ages, and now you have me drooling. Kombu - the longer it soaks, the better the dashi. Plunk a 6-9" chunk into water, put it in the fridge over night, then cook it. Don't boil kombu, supposedly it gets bitter. The soaked kombu can be recycled by cutting into pieces for further recipes. The bonito flakes come in different qualities and prices. I bought the expensive stuff once, yes, it is better. Asian markets will have katsuobushi flakes from different types of fish, with different flavors. Personally, I like bonito best. A 10-15 minute hot soak is all you need. Dried shitake mushrooms (Chinese black mushrooms) unquestionably improve the flavor of the dashi. Throw them into the cold dashi while you are heating it. I love dried seaweed flakes in my soup (broken nori sheets or wakami pieces) - use very sparingly, that level teaspoon of flakes will grow to almost gallon size. Sliced scallions are essential. Tofu, I love the tasteless stuff, soft to medium soft is my preference. I tried fried tofu once, not such a great addition. It is a fantastic soup, a bit of a production, but once you have the dry ingredients, very easy to make, very hard to mess up.

[@tovemagnussen4423]

I am norwegian, and that is the way I make dashi. I used to have silken tofu, but dropped that, and had more vegetables instead; daikon, carrot, wakame, before the miso. Maybe some mushroom, egg and scampi, all depends on what mood I am in... 😊 The soup is one of three parts of the meal, a side-dish and of course rice makes it perfect...😊

[@WellLetsSee]

Yum! Ive always just mixed miso paste in water and thought it was rather boring. Going to try to find some dashi! Would love to see an onion soup recipe, too!

[@paulleder6628]

John, As always a great video. I continue to recommend your channel to hundreds. It is really important not to add the Miso when the soup is boiling or 2 hot. You can ruin and kill all the helpful living stuff in it including its amazing nutrients. Also you can get dry dashi granules in a jar already made, so you just add the other stuff. Thanks again.

[@lynnscott4729]

5th generation Japanese American here. I very rarely make dashi from scratch. Usually just for new year's when I'm with my family and we're doing a number of different dishes. Soba for new year's eve, ozoni for new year's day, and I'll make niboshi (second stock) for my mom to use for nishime. Other than that, I just use instant dashi.

[@IronMan3582]

I swear Chef John is secretly collaborating with Aaron and Claire because the timing of both channel’s recipe’s today involving Dashi/Hondashi is just too perfect

[@jameswisdom8601]

Who are Aaron and Claire? I have a feeling a whole new avenue of food KZbin is going to open up to me.

[@lunayen]

@James Wisdom Aaron and Claire are a couple who cook Korean food and quick and easy (Korean style) meals

[@IronMan3582]

@@jameswisdom8601 a Korean couple from Seoul, Aaron is the chef and Claire is the taste tester. Just search for their name as listed and enjoy. If you like the approach Chef John has to cooking, they’ll be right up your alley

[@boomanchu2]

@@jameswisdom8601 Their recipes will change your life.

[@healthylife5181]

This recipe has my mouth watering, I think I just found my next meal!

[@Amberpawn]

Oh that Miso stirring trick would be great for when I'm doing turkey gumbo and adding roux

[@delisebomer8654]

Although I have no interest in making this I thought it was a beautiful bowl of soup. Like a Japanese painting. By the way this is the first time EVER watching Chef John that I knew I would not be making the recipe. Thanks for always bringing us interesting and delicious content Chef. 😘

[@scottboettcher1344]

CHEF JOHN: "Taste for additional soy sauce, a pinch of salt, or cayenne; mine needed nothing." CAYENNE: (weeps softly in the corner)

[@mturallo]

I made this 14 hours ago for the first time! Round 2 tonight! Miso is in our midst, y'all.

[@rawwrrob9395]

You can easily make the dashi vegetarian/vegan by subbing the bonito flakes for fresh or dried mushrooms. Just steep the mushrooms for 20-30 mins in the hot liquid. I save my fresh mushroom stems in a bag in the freezer and use them for dashi if I'm out of bonito.

[@fuzzycuffs]

You don't even need the bonito. The kombu by itself has a lot of umami in it by itself. But remember if you want to keep it veg you need to get miso that doesn't have dashi already in it.

[@watermanone7567]

Nice recipe, do you also have a recipe for the clear onion soup that is served at Asian restaurants as an appitizer? Thanks

[@sloppyjoe4017]

I've seen variations where you make a broth with a mixture of vegetables of your choice and a smaller amount of kombu if your kombu supply is limited. Even a broth with onions and a big slice of ginger will do the trick if you don't have kombu.

[@mrsrunningmommy]

Thank you John, so happy you posted this Miso soup! Yummy

[@coffeeabernethy2823]

Great soup for lent. Maybe add shiitake as well...

[@xaeromatic]

Thank you for mentioning the Hondashi powders

[@travelvlogs6052]

My favorite misu 🍲 it's so tasty and healthy 😊

[@missmaam792]

Chef John, please tell me that you repurposed that once used kombu either in another recipe or out in your garden . . . 😚

[@littledutchie6706]

Very cool! Thank you

[@dingbat3440]

As someone who's been making miso soup for a few years, you got this recipe quite spot on. I would just omit the soy sauce since the miso paste carries the salty fermented flavors.

[@cherylb10]

Looks amazing

[@markbradakis5521]

I made a dashi using dried anchovies instead of bonito flakes a while back, iriko dashi I think it is called. One taste and I was transported to a lovely day at the ocean, though my body was still in Salt Lake.

[@woow-jo7ux]

Oh cool and thanks Chef John on showing how to make miso soup and I never thought it as a tea 😮 hehe, I went to Asian supermarket and bought miso soup mix 😏✌️ Happy Lunar New Year 🐰🏮

[@tofu_golem]

I'm half-Japanese if that matters to anyone. Japanese people from Japan might disagree with some of the following advice. 1. The miso most Americans are familiar with is "Tokyo style," which has very little in it besides broth. American restaurant owners like it because it's cheap. If you're making it at home, there's an endless variety of things you can put in it. If you go out to the rural farm towns and fishing villages, you get miso soup with so much other stuff in it that there is barely any room for the broth. (The specific ingredients you get in miso in rural areas vary by region and time of year.) Other things you can add: agedashi, spinach, mushrooms (shiitake, enoki, maitake, shimeji, etc.), bok choi, or napa cabbage. Do an Internet search, or look at the available instant miso at your local Asian grocery for ideas for other ingredients. I very much prefer "loaded" miso soup if I make it at home. 2. Take the kelp leftover from making the dashi, cut it into very thin strips, and make tsukudani. Japanese people would complain because you've sucked a lot of the flavor out of it making the dashi, but I hate to throw things away, and the resulting texture is buttery soft, which I like. Just add a couple tablespoons (given the quantity you made, maybe one or two teaspoons) of: soy sauce (I use marudaizu/whole bean), rice vinegar, brown sugar, aji-mirin, sake, water, and sesame seeds to a small pot. Cook the kelp strips with frequent stirring at high heat until the sauce is reasonably syrupy. Japanese meals frequently have one or a variety of pickles as a palate cleanser. Serve your tsukudani with that in small quantities. Keep the rest in your fridge for future Japanese meals. 3. If the miso isn't salty enough, I would add more miso paste, not soy sauce, but that's just me. 4. Good job explaining how to dissolve the miso paste. What works better is to use a pestle from a mortar and pestle set instead of the back of a spoon. I use a wooden pestle, but that's just me. To everyone else: if you try to add the miso paste directly to the broth, stirring it will just knock the miso paste chunks around the pot and it won't dissolve. 5. You should cut the pieces of stuff you put in the soup into bigger, chopstick-sized pieces. You're supposed to eat miso soup with chopsticks, not a spoon. In Japan, it's polite to pick up small plates and bowls, so you hold the bowl in one hand, use the chopsticks to pick out the bits you want to eat, and occasionally sip the broth directly from the bowl. Eating it with spoons and cutting the various goodies into smaller spoon-sized pieces is very much an American thing. Don't do that. 6. Instant dashi (hondashi) is always an option. The quality is just as good, but the problem is that the ratio of kelp to bonito is always exactly the same, which most people's tongues will interpret as lower quality even though it technically isn't. Besides, if I make it from scratch, I get tsukudani (see above) as a byproduct. 7. If you really want a cheat, you can buy miso paste that already has dashi in it. 8. In the future, explain bonito/katsuobushi as "tuna bacon." It's not technically accurate, but it's a good description of the smell. 9. To everyone else, you can let the other ingredients simmer for a bit before adding the miso to let the other ingredients flavor the broth a bit. Adding the miso paste should be the last step.

[@mari5london]

You're supposed to eat miso soup with chopsticks, not a spoon. >Japanese Lady here, This!!! I find it a bit awkward when a misosoup is served with a spoon in a restaurant outside Japan...

[@breadpirateroberts4946]

ive never had this supposed problem of adding the miso in directly. itll clump a bit at first but if you just whisk it well with chopsticks it dissolves just fine in my experience

[@garysakamoto4007]

You can also make a dish with the kombu and bonita after you use them to make your dashi. It is called Tsukudani.

[@wardrobelion]

Thank you. I’ll look up the recipe👍😋

[@atsukorichards1675]

"Tsukuda-ni (佃煮)" is a general term for the strong salty (and a bit sweet) flavored sidedish cooked with soy sauce and sugar, which goes with rice very well, lasts long in fridge. The ingredients can be vary, including konbu, mushrooms, small shrimps and fish, Shiso leaves and seeds, Fuki stems, beef strips, walnut and some insects.

[@tutmondigo]

You know it's good when Chef John can't stop eating it during the video.

[@joecooksey4331]

I use dashi power in these little tea bags with red miso. Works great!

[@eclecticwinds]

I'd love to see your take on Okonomiyaki. Cheers for the video.

[@LadyGoggles]

Chef John! I literally picked up tofu to make this soup yesterday. get out of my head! :) thanks for the video, i'm going to give your variation a try! 🌺

[@judyjohnson9610]

I have been keen on trying Welsh Rarebit lately. Searched your channel and nothing there. I would love to see your take on it. I have several other vids saved up to sift through before I take the plunge

[@anthonywaggett9317]

For some reason in the UK trying to find Dashi powder has been difficult (if you prefer not to use Amazon) and Bonito Flakes are stupidly expensive. A cheap and Vegan alternative is to use the soaking water from Shitake, not quite as good but close. Also dry your Kombu and Bonito, blitz it in a food processor and add some black sesame seeds and you have a lovely rice topper - no need to waste anything food wise in this world.

[@daniel.lopresti]

I don't know why watching this makes miso hungry.

[@shroud00]

Miso soup is simple and complex, like you say. There is beauty in keeping it simple, I prefer to add only 1 or 2 ingredients other than the dashi and miso, that would be usually daikon radish, wakame & tofu, abura-age (fried bean curd) and wakame, bean sprouts, or grilled green onions (the white parts only). This allows you to enjoy the taste your ingredients impart to the miso soup. You can also play around by changing or blending different miso like Chef John did, or play around with the dashi by adding niboshi (little dried fish... my favourite is dried flying fish) or mackarel bushi instead of the standard bonito bushi (katsuo bushi).

[@annealicia2585]

There is a variation called "Tonjiru" where pork belly slice and some root vegetables are added to the soup. Usually it's served with a shake of Shichimi flakes, combination of 7 spices. I imagine someone will just add cayenne there

[@riley6740]

I used something like Dashi. It’s bonito flakes. We use it in Hawaii.

[@merck__]

I just made a veggie miso soup last night and now you drop this!?

[@jeffgreiner4007]

question, chef: in your video, you asked if you're not ordering this soup then what are you ordering? my answer to this question is to ask my own: have you ever had tom yum goong? and would you consider doing a video of this spicy chicken soup?

[@teshc4795]

I'm here for the good vibes cayenne.

[@tomokoichi]

When we were kids and we’d get sick, my mom would cook rice into it, like a porridge, and poach an egg in it as well. It was the best!!! Restores your body and soul.

[@NorCal2225]

I always add fresh ginger and garlic for some delicious antioxidants. Also if you want to add some noodles, I recommend somen - they are thin so they cook quickly and don't make the soup too heavy.

[@BakusanDayo]

Great basic miso soup recipe!

[@mon6745]

Chef John has one of the best senses of humour I've ever seen - because we got epically trolled with the silken tofu 😭😭😭😭 10/10 no notes