The Secret to the Perfect Bowl of MISO SOUP

[@KaeWinters]

My homestay mother in Sapporo made the BEST miso soup. I guess it was technically butajiru, but she added thin slices of potato, carrot and daikon, and little pieces of pork and tofu. It was so filling and delicious and I've never forgotten it. Ten years later I was in a restaurant here in LA and they served almost identical soup! I almost started crying it was so nostalgic. Food can evoke such powerful memories.

[@ArthurHernandez3]

I liked reading your story. How amazing

[@bamboomkin]

Truly extraordinary.. This is the best stuff in our lives.

[@quotidiansovereign8724]

whats the name of the restaurant?

[@norasantos8345]

Thanks for sharing this recipe I’m gonna cook tonight 😘😘keep it up guys😘😘👍👍

[@laurieherman1215]

I make fresh meso soups everyday. A small cup of soup starts my day along with matcha tea.

[@charleymasubed2510]

Nice, I love miso soup .

[@MultiRabe]

Wow, best video of Miso Soup video I’ve seen so far 👍🏼👍🏼

[@cottontofu8720]

I was legit hypnotized by that blooming wakame, thanks for the recipe guys!

[@davidh9844]

Moral of blooming wakame - use it very sparingly! It grows.

[@amandagotter]

the tips on what to do with Benito and kombu is great, love that

[@wuts4eat1]

Manda sonso Me too!

[@jagaimo2]

Totally agree :)

[@zankaa8031]

the home made furikake at the end was an awesome idea, wow

[@MsKestrela]

I LOVE miso soup. I discovered a couple of years ago that dashi is the base for so many Japanese flavors, and have been using it ever since. Dashi powder is good for recipes, but for soup, making it from kombu and shaved bonito flakes is essential. Thank you for the add-on of what to do with the kombu and bonito after the stock is made! I always feel bad just throwing them away.

[@wanderingfinds2268]

I LOVE miso soup

[@pamelapiller3002]

It is delicious! I just made it! Thank you, next I am making seaweed salad!

[@oncenterline]

I love this! The tutorial is done VERY professionally! And I love the music! Nice job guys! Keep up the awesome videos! :)

[@londonpelen9157]

Hi guy's how you doing good to see you guy's miso soup yummie thanks stay safe God BLESS to all

[@larakuno4299]

Thank you Tabi Eats, kakkui wa, nice info, it’s big help for my husband & daughter is Japanese, that’s why it’s help for me.👍

[@JoK-dz7bh]

I just stumbled on this recipe, it turned out perfect. My daughter absolutely loved it. I am so happy to be able to prepare something healthy and delicious for my family. Please share more variations of this soup in the future. Thank you so much

[@khandicekaydu8581]

the bonus recipe at the end looked yummy!

[@ILuvMaths]

Very useful and simple recipe. Thank you!

[@ruthejimenez]

Very very useful points. Basic recipe but crucial proportions important and when to let water boil or not boil. Thank you.

[@meyling70]

Yum! I sure to buy instant dashi or some dried kelp during my stay!

[@astroboy3507]

Also love love the plain miso and the white miso paste in the middle!!!!!!! So so yum!!!!

[@menacinelli5781]

I love watching your videos. I don't know why but I find them very relaxing. Thanks for having a great channel! XOXO

[@markstevens1168]

Perfection. I was looking for a good simple clear instruction to make miso soup and this is it! Thank you! I have bookmarked it for future reference.

[@301250]

You guys make a great contribution to the art of good & healthy eating! Arigato gozaimasu.

[@shelleytamekazu6952]

Both the soup and konbu/bonito dish look so delicious!

[@Ito614]

please please more classic japanese recipes and thanks a lot for the tip at the end,i was always so stupid that i throw it all away,great idea. love you guys,take care peace

[@sadewa225]

thanks a lot, now I know what to do with the leftovers wakame and bonito

[@awakenlegacyacres7738]

Mmmm can't wait to make it all. Thank you!!!!

[@audrey9561]

That looks delicious! I love miso soup but it’s hard to find a good bowl of it here in the states. I want some with mushrooms in it right now

[@sadohrs8431]

Hi! Thank you for sharing this delicious but so simple recipe! Making the dashi from stock makes a huge difference!

[@SaraFJones]

My dashi and miso are on the way! Appreciate the directions!

[@feliciafelicity5456]

im finely trying miso raman now and i have to say its good im impressed happy i tryed it

[@dorothyluz]

I just want to let you guys know, I use your dashi recipe from this video all the time. It is such a good and simple recipe! Thank you!!! I love you guys and your recipe videos!!!

[@SueBHoney-cq8co]

I will try to make this soon. Thank you

[@albertodavila9617]

Greetings from fort worth texas!! Love y'all channel. I am from a Japanese father but i grown up in an American stylo life. I love japanese food and our culture. If y'all ever come to fort worth let me know . i need a tip for a good steam rice and traditional japanese food

[@pamela7300]

Thank you, thank you, you inspire me , I miss japan so much! Thank you. 🙏🏼🙏🏼🙏🏼

[@erinuber2881]

I am sorry to be late thanking you for this video! It's a great lesson on making dashi. Homemade dashi makes so much difference! Miso soup is really a wonderful soup, and it is improved so much when one takes the extra ten minutes or so to make the dashi. Thanks for showing ways to use the bonito flakes and konbu afterwards, too. That looks delicious. What you say about restaurants is true! I find that if the miso soup is bad, it's a sign...usually the rest of the meal isn't so great, either.

[@CoreTV94]

best video of showing how to make miso soup I found! Thanks a lot!

[@TabiEats]

Thank you!

[@kelkonerri]

Yessss I love your narrated recipes!!

[@MsDusty731]

Thank you! I hope to try making miso soup this weekend.

[@NicoruAmarfi]

Wakame and tofu is my favorite. But I also like Sanmen. I really have to try julienne potatoes now though.

[@yvonnepalermo2030]

I love Japanese food especially the meso soup so delicious

[@EliLee]

thanks a lot for this! You guys can't imagine how much I have learned about japanese cooking

[@lavendermemorylane]

You are so right about Cheap restaurants' miso soup! So the person who never lived in Japan, this shows the right way to make tasty miso soup :) . My fav. is NAMEKO mushrooms, too but I often use the left over vegis, Great way to use those little vegis up, and still can make a healthy miso soup :)

[@alee3382]

my favourite ingredient in miso soup is daikon radish!!! thanks for sharing this recipe guys :)

[@ishwarijoygolding2789]

you guys are wonderful! love ur videos! i made this and I made the bonito topping too!! wow. was doubtful as bonito isnt my fave, but this rocks!!!😘😘😘

[@luckyguy71]

Excellent video. Finally the mystery is solved, it's actually not so difficult! Thank you!

[@pamelapiller3002]

And it was a perfect miso soup!, making the kombu and fish flake recipe you showed now!

[@tammyellison735]

This is my favorite video so far I have wanted to learn how to make Miso soup, thank you!

[@sherylbentick8085]

Would definitely like to see more of this type of easy but authentic Japanese recipes.

[@SquidandCatAdventures]

Some of the restaurants here sometimes add small clams in the shells, which is nice.

[@purveyorofproof]

Nice! Thanks for the bonus tips regardimg the bonito flakes

[@FuryoMusume]

My mom used to make jagaimo miso soup too. She would also add tamanegi. But I also love asari miso soup too

[@miyamiya1134]

I love how my Japanese friend cooks ❤️

[@davidhicks5482]

I made some clam miso soup a few nights ago. Once I learned that I could get all the ingredients at my local Asian market, I have never bought dashi powder again. Sometimes I add a dried sardine during the process for a little different flavor.

[@TwiSteDCBloSsoM]

I would love to see a video with the natto miso soup! I love natto, but haven't thought of different ways to really eat it other than plain with rice.

[@maryleialoha2843]

Great instructions and a beautiful presentation. I made this for the last 3 nights (1/3 block tofu per 2 servings just as you did) and it was outstandingly delicous and sooo much better that the restaurant! Time to buy more tofu. Mahalo!

[@lioness77alfar]

I love you both and Miso soup ...I shared you to my 3243 on Facebook maybe you will have more fans ..

[@coriestern4931]

One of my favorite Japanese soups Miso and love also Udon Noodles homemade and fresh in soup..Japanese food is delicious and thanks for sharing because being Finnish-German American I want to learn and I do know the flavor of excellent cooking so thanks so much for sharing ! Corie

[@kueapel911]

sometimes I use stock made from cleaned salmon bone and give more yellow-ish color to the soup. It taste of salmon and very delish

[@karlschwinbarger105]

I subscribed because you were the first to mention the possibility of re-using the Kombu seaweed and bonito flakes that are used in making the stock (or Dashi) used to make Miso. I've looked at several videos on Miso and you're the first to show how. I'm not really a vegetarian but I do believe in respecting my food and using it completely. If I can.

[@salmaa9790]

It was avery good explanation for the recipe thank you

[@adeenaadam5491]

I love the background deco, it's cheerful as always! 👍🏻

[@pres002]

I'm going to try and change my diet to this stuff. I staye din Japan for 2 weeks and my host family ate this every morning.

[@kelsannicolas927]

i love miso soup. thank for sharing this video i will definitely give this a try!!!

[@YuniqueChannel]

LOVE this cooking series=)

[@unknowndeoxys00]

Now I finally know what to do with leftover konbu and bonito. Looks so good with rice. I bet it would be nice as an onigiri filling? Thanks 😁

[@nolls888]

Great idea! Or even topping on onigiri!

[@mayzilla25]

I love sliced okra and enoki in my miso soup, and the okra gives the same ネバネバ as natto!

[@IverJ]

I had some really good miso soup last night from a local sushi- Japanese restaurant last night. It hit the spot, very comforting. I decided then I'd learn to make it. This recipe looks amazing, and fairly easy. Great channel, new subscriber. Cheers

[@もちもち-e1s]

こんなに丁寧に出汁をとったお味噌汁、美味しいだろうな～。

[@TabiEats]

普段、ここまでなかなかしませんが、美味しく作りたいときは丁寧にやると、違いますね～。一番面倒なのは昆布を入れて３０分待つ、だと思います。広口の瓶などに水と昆布を入れて一晩冷蔵庫に置いておくと、それだけでも出ますよ。そうすれば半分終わったようなものなので。カツオ節も、少ない量ならお茶のパックとかに入れると漉す手間が無くてすみますね。

[@Shokupan982]

Ooh, I've never had potato in miso soup! Your recipe looks so tasty, and it seems pretty simple as well. Thanks for both recipes.

[@sophie3howl]

Thank you! I know now how to make miso soup correctly and what to do with the used kombu and bonito, I just don’t want them to go to waste.

[@Haelseatsworms]

I love Mushrooms in my Miso Soup! I always use instant miso soup mix but I'm definitely going to try this recipe!

[@sharecrayons]

love the vid! it makes miso hungry. xD

[@PamelaProPeace]

Thank you so much for the recipe for the used konbu and katsuabushi. I have been throwing them away (and they are really expensive here in Israel) Next time I will be able to use them! I always add grated ginger to my soup. As well as the tofu, wakame and green onions I like to add bean sprouts and thin shiratake (konyak) noodles and it makes a whole meal in one.

[@Rebecca-dm5ul]

Loved this episode especially the bonus recipe. Thank you. You made miso look easy to make, can't wait to try.

[@saskhArt]

I loooove miso soup! my favorite is the shiromiso from kyoto. when I make it I use your method but I just put on the miso in the end, when the stove is off because I want to preserve all the propriety of the fermented process, that die to hight temperature :) I rather prefer the plain type, but I also love the mushroom one and the clamps too

[@josemanueltoledo8062]

cute couple. great chemistry on your videos.

[@tkaatkaa]

i love miso soup and its my first order when i go to japanese restaurant , sometimes i order like the one you made or i order miso soup with crap meat or shitaki mashrom

[@carlywang3136]

Running a fever of 40 and sweating my ass off. Currently 12am but I can't sleep! Thanks for the distraction videos ❤❤

[@villanellepollastri8894]

Wolfcchi make sure to stay hydrated!!

[@TabiEats]

Oh no. We hope you feel better soon! HUGS!

[@mindysmom6132]

Wolfcchi......I hope you feel better soon!!

[@carlywang3136]

Thank you everyonee~ My fever is gonee :) Cured by satoshi's voice. I never knew miso soup needed a stock base! Our family just dumps the paste in water like instant noodle stuff.

[@edgarguerrero5132]

tank you very much to your nice teaching

[@bentostudio8183]

i crave for miso soup all a sudden!!!! lol keep up all the good work!

[@florenceford8201]

Awesome 👍 miso soup recipe that was one of my mother's favorite soups sure wish I could make it for her 😋

[@xHopshotx]

What I love about Japanese cuisine is that it has a clean taste where the ingredients speak for themselves. Its also light and not a heavy cuisine.

[@edgardocorral4704]

As usual great video been wondering for a long time how I can recycle ingredients when making dashi the ending is insightful.

[@gardengalsu]

I like to add a lightly beaten egg (& shiitake mushroom).

[@caramarie55]

I love this channel and I love watching you both doing the taste tests!

[@leonardpearlman4017]

I've done this dozens of times, but still learned a few important things just now! Viewers might be encouraged to know that even if you're not doing a very good job on this it will still be delicious and better than most restaurant food that I can afford, anyway. BUT your additional effort and attention will be rewarded. I think this compares well to making a really good cup of coffee in effort and cost. A serving of nice home made stock as we see here is probably around $0.25- 0.50 in the US and MUCH less using stock powder such as Dashi No Moto, which costs less than twenty dollars a KILO! I'd say that the stock powder is good and the home made stock is very good, and gets better with practice and watching videos. This kind of information and also ingredients were very rare until recently. I really like your videos! They're simple enough, but not trivial, and not "adapted". We need something because Japanese cooking is so different from European type cooking that it takes constant attention, since I haven't been to Japan and until recently was trying to get this out of old books! Just to make a brief example OF the difference- if I wanted to make a pot of soup in the style of my grandmother, I would go out and get a CHICKEN! Or chicken parts for stock. In the end I'd have something that tasted like garlic and chicken fat basically. So everything I eat has oil or fat in it, and what we see here seems severely dietetic almost, but fortunately still delicious.

[@lorettafleming1384]

Fantastic video and very informative!

[@pomporine]

I just came back from groceries shop because i want to make miso soup for tomorrow breakfast, then i saw my youtube notification from your channel you're uploading miso soup recipe video. What a funny coincidence. I love all your videos and make me want to go to Japan☺️

[@wolfferoni]

I really want to try miso soup. Thank you for this video, I hope I can find these ingredients in my asian supermarket.

[@baboon500]

Satoshi looks so proud of the recipe. Shiro, aka or awase miso??

[@awoFalase]

My friend Aiko would use a small dried fish when making her stock. I’m sure she did bonito flakes as well.

[@sin7wu]

Beautiful videos guys!!!

[@JNYC-gb1pp]

Would like to have seen you discuss different types of miso pastes

[@shoshanakleiman1591]

More recipes please. I enjoy shiitake mushrooms in my miso soup.

[@denisemorgan7054]

Thank you, looks very delicious. I will try this

[@teresablais8005]

Thank you so much. Can't wait to try this recipe.

[@anniesmidley8188]

I see....I love it too, thanks for sharing this one

[@Trinity_Li]

This looks so delicious! I LOVE miso soup and now I can make it at home. You are so right about some resturants making it too salty or flavorless. I can't wait to try this! Thanks a bunch! Love you guys!! 💜

[@imjinri895]

thanks guys for the very informative recipe video

[@knitinknit]

Oh I want to see Satoshi make miso soup with natto! I love natto! I even got my mom to try it with potato chips, had to sort of trick her by making it junk food but she loves it now with rice! Have you tried natto on hot buttered toast?