Authentic Homemade Japanese Miso Soup Recipe

[@SudachiRecipes]

🖨 PRINT FULL RECIPE: sudachirecipes.com/homemade-miso-soup/ 🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na 📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba 📌 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 Website: sudachirecipes.com/homemade-miso-soup/

[@Alx77us]

This makes miso hungry.

[@SudachiRecipes]

Haha! Thanks!

[@photo611]

HA!

[@vintage6346]

You are so cute.

[@randomguy-r4A]

Hahaha 😂

[@Aspirant-kx3ky]

Good one 😂

[@Daichidesu095]

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🙇🏻‍♂️

[@SudachiRecipes]

Thank you! I hope you enjoy the recipes :)

[@Daichidesu095]

@@SudachiRecipes subbed ✨

[@SudachiRecipes]

@@Daichidesu095 Thank you, it means a lot!

[@PsychologicalApparition]

Since you're making Japanese, I assume it is your top half?

[@olgaszymczyk3436]

Love your video, it is calm, greatly explained and the recipe is delicious ! Thank you !

[@SudachiRecipes]

Thanks so much! 😊

[@ElleOrtega308]

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

[@SudachiRecipes]

Thank you for your kind words, it means a lot! I'm really happy you found it useful :)

[@zoeyblancaflor4435]

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.

[@SudachiRecipes]

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!

[@Arugula100]

Jap is a derogatory insulting word. Thought you should know. I know you don't mean it. Just FYI.

[@francescagiannone8687]

Hi there, just wanted to say I love your content and how calmly and clearly you explain things. Reading your website felt like it opened a window in the mastermind that is japanese cuisine! Thank you! I hope to see more in depth video content as well about the basics behind it!

[@SudachiRecipes]

Thank you so much for your lovely comment! It means a lot! I'm happy to hear that you enjoyed my video and website too! :)

[@s.terris9537]

Thank you for the training how to prepare Wakame!

[@SudachiRecipes]

My pleasure!

[@sarahmartin3638]

Thank you for Sharing your recipes God bless

[@SudachiRecipes]

My pleasure 😊 Hope you enjoy!

[@adrianhalpin5199]

Wow ,the clarity and freshness and all that flavour!😎

[@priyanka7264]

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.

[@SudachiRecipes]

Thank you! I hope you enjoy all the different variations! :)

[@priyanka7264]

@@SudachiRecipesI wanted to update you - the eggplant and okra miso soup was incredible! I ended up frying the eggplant (saw another Japanese KZbinr demonstrate this) and it was delicious. Also, it was beautiful to look at too. Thank you for all of your work. I plan to try so many more of your recipes. 🙏🏼

[@ivoryscabrera2952]

Those times I'm in Nagoya .I see to it there's miso soup on our table..lots of mushroom oh wow. Sooo

[@Sujabh]

Looks yammy 😮

[@SudachiRecipes]

Thank you 😋

[@CoPaE]

I made it today and followed your concise instructions. Much appreciated! I have one question though, what can we do with the discarded Kelp and Katsuobushi? It seems wasteful to just throw them away. Any use for them? Kind regards, Alex

[@SudachiRecipes]

Thank you for trying the recipe! For the used kelp (kombu), you can make rice balls (kzbin.info/www/bejne/rovGp4Cvnb2Ffac)! And for the used katsuobushi, you can make another batch of dashi stock, which we call "niban dashi" (second dashi) (sudachirecipes.com/katsuobushi/).

[@CoPaE]

@ Much appreciated, kind Sir! I shall follow your advice! Greetings from Romania, Europe. Through your recipes I get to enjoy a fraction of your culture. Have a great week ahead!

[@Xani13]

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?

[@SudachiRecipes]

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!

[@Xani13]

@@SudachiRecipes Interesting. I’ll definitely be keeping that in mind.

[@futurebillionaires1996]

Nice

[@Voltomess]

I WANT MY MISO NOOOOOW!!!!!!!🍽🍽🍽🍽🍽🍽🍽🍽🍽🍽🍽🍽🍽🍽

[@КсенияИ-е4э]

Thanks a lot for your videos! 😊 Please write on which syllable the stress is in the word miso. Sorry for the non-culinary, but linguistic question.

[@SudachiRecipes]

Thank you for watching the video! Miso (味噌) is pronounced with a high pitch on the first syllable (MI) and a low pitch on the second syllable (so). Hope it helps!

[@johannfer7073]

Just tried a miso instant ramen here in Indonesia and this was recommended to me. 😂 Never tasted miso before, but the ramen was so good, yet I'm not sure if it really gave the authentic japanese miso taste.

[@TheCelestialhealer]

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.

[@SudachiRecipes]

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/)

[@TheCelestialhealer]

@@SudachiRecipes of course🎉🎉, thank you so much, you have the talent of teaching the essence🙏

[@danisdikmen9382]

ありがとうございます

[@SudachiRecipes]

どういたしまして！

[@datgal2u]

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.

[@SudachiRecipes]

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/

[@datgal2u]

@@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.

[@SudachiRecipes]

@@datgal2u Yes it expands a lot once it's added to water, I should have explained more in the video! You're very welcome!

[@saruchuu]

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.

[@SudachiRecipes]

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!

[@saruchuu]

@@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!

[@SudachiRecipes]

@@saruchuu You're welcome! Thank you so much, it really means a lot :) Hope you enjoy the recipe!

[@annchee1329]

Do you save the katsuboshi fir next time? I plan to make this authentic version. I have kelp already

[@SudachiRecipes]

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. (kzbin.info/www/bejne/rovGp4Cvnb2Ffac) I hope this information helps!

[@Thereallemoncho]

Where do you find these ingredients in the United States?

[@SudachiRecipes]

A well-stocked Asian supermarket would be your best bet!

[@dakshabenpatel1415]

you have an amazing black Damascus gyuto

[@OliveVlog]

I use dashi powder 😅

[@Adimina555]

No sake or mirin ?

[@SudachiRecipes]

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!

[@TruongNguyenQuocHung]

look tasty but just had it cool for the left over dont re-heat it plz

[@jojojaykay]

Why not reheat?

[@riekomurai7313]

no soy for miso, it has already sodium. well I'm Japanese anyway

[@SudachiRecipes]

➤ PRINT FULL RECIPE: sudachirecipes.com/homemade-miso-soup/ ➤ SUBSCRIBE HERE: tinyurl.com/b69ed7na ➤ 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 ➤KZbin: kzbin.info/door/vDExRIeyrh7PSMdleWf1yg

[@ancientruins2856]

Hi Sudachi - What an amazing recipe which i cooked few months ago. Just a question where many japanese miso soup differs yet they all are for miso soul soup. Just wanted to know the absolute main ingredient pls. Thanks

[@SudachiRecipes]

Hi, thank you for trying this recipe! The essential components to make Japanese miso soup are really miso paste and dashi stock only. Other ingredients are really up to you. Personally, I think the most standard ingredients would be tofu and wakame seaweed! I've also written an article on miso soup including different variations if you're interested! (sudachirecipes.com/homemade-miso-soup/)

[@MuhammadKhalid-yw9bz]

Ramzi funi suffere OK

[@robertko2877]

I was interested until I saw you cutting the onion.:(

[@rabbitman7861]

Miso soup is actually originated from Koguryo Dynasty era. It is originally Korea. It is not Japanese cuisine.

[@Thereallemoncho]

That is not true. A common theory is that it started in china and was introduced to Japan, who introduced it to Korea, but that is not fact. What everyone can agree on is that it was not originally a Korean dish. Search “where did miso soup come from” or “where did miso soup originate from” and it will tell you Japan.

[@slayer0199]

I am an Indian and I am still watching knowing I won't get the ingredients where I live at🥲

[@lynnilyify]

You can probably order online

[@anubhavtg]

Amazon bro