How to Make Perfect Miso Soup
How to Make Perfect Miso Soup - as part of the expert series by GeoBeats.
Today I am going to show you how to make perfect miso soup; now miso soup for the japanese is a comfort food. We eat this at least once a day, and depending on which season it is or which region it is made, we have many many different kinds of miso soup. For example: summertime we put summer vegetables, and in wintertime we put something like daikon radish. And miso, if it is in Kioto we use white miso, and if is in Aichi prefecture we use red miso. So there is no just one type of miso soup, but today I am going to show you a basic Miso soup.
Today I am going to use daikon radish, wakame seaweed, tofu scallion. And this is combine miso, so it is not really white nor red, it is kind of in between. And this is dashi, it is a stock made from kombu kelp, bonito flake; so let's start. Now first of all you are going to put dashi into the pot, and turn on the heat. Now when it comes to miso, you do not want to boil miso. The reason, is a fermented food, and it has it has so many micro organisms living inside. So if you boil this, the harsh heat will destroy the flavor and it does not taste good. So whatever you need to boil, you need to boil before adding miso. So today there is only one thing that I need to boil, which is daikon radish.
So I am going to cook this in the dashi like this and let it cook. So the daikon reddish is cooked already, now we can start adding tofu, and wakame seaweed. We are going to put the scallion at the very end for serving, and now we are going to put miso. Before we add miso you want to turn off the heat so that it does not boil over, and pour one cup of dashi stock, we are going to use one tablespoon of miso, but this is all depends on what type of miso you are using, because some miso is more saltier than the other, so make sure you taste as you go. For example: if you have 3 cups of dashi, put two tablespoon first, and then taste, and if you need some more then add one more. Okay so this is how you do this.
You do not have to have this one, you just need a regular stainer and here we go. So all you do is just mix this and make sure everything is dissolved. Like so, and it is all dissolved. There it go, and then you are going to turn on the heat again, but this time you are just warming this up, not boiling it. So this is already at a good temperature, and it is ready to be served. Now you are going to turn off the heat, and just a scoop. Now I prefer putting scallion right before serving, like so, and it is ready to be served.
Miso Salmon - Gordon Ramsay
Salmon is something we cook all the time - but this soup brings in new flavours and techniques and will reinvigorate you as a cook. These ingredients are available in big food shops or Asian supermarkets.
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Easy Japanese Miso Soup Recipe
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Miso soup is a delicious Japanese soup that is low in calories and very high in protein, calcium and vitamin B12. It is also super tasty. My friend Mayumi is showing us how she makes hers.
Mayumi says this is a great soup for curing hangovers. That is always good to know!
You will need specific Japanese ingredients for this soup. You can purchase them here -
The products come straight from Amazon and will not cost you anything more but I will get a small commission that allows me to maintain the site.
10 oz. of firm tofu
4 cups water
1 envelope Dashi powdered fish stock
¼ cup dry Wakame seaweed
3 TBS white Miso paste
Chopped green onion
If the tofu is not fresh -- if it comes packaged -- remove it from the package and soak it in a bowl of cold water for about 5 to 10 minutes. Cube the tofu carefully and drain it.
Add the water to a pot and start simmering at medium heat. Add the dashi powder and dilute well. Add the tofu and the sea weed.
Stir and allow simmering for a few minutes until the sea weed expands and the tofu heats up.
Place the miso paste into a colander and dip it into the soup. Dissolve the paste using a spoon. Do not add the miso directly into the soup. Allow the soup to simmer slowly for 3 to 4 minutes.
Turn off the heat and add the spring onion. Serve and enjoy.
CALORIES 51.67; FAT 13.48 grs (sat 0.51; mono 0.68; poly 1.13); PROTEIN 4.97 grs ; FIBER 0.90 grs; CARBS 3.37 grs; CHOLESTEROL 0.00 mg; IRON 1.04 mg; SODIUM 359.86 mg; CALCIUM 109.61 mg
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味噌怎麼選？how to choose miso《MASAの料理ABC》
～ お味噌の選び方 ～
教課中很多次提到的詢問. ” 味噌怎麼選? “在日本有賣很多種.
紅味噌(such as, 仙台味噌)&白味噌(such as, 西京味噌)
紅味噌成熟期間比較久. 味道比較重=高鹹度. 豆的成熟香味比較多.
on the other hand,有的紅味噌也會有甜味的喔…
比方說.. 夏天常會流汗. 味道可以重一點=紅味噌多.
中間挖就有 half&half blend miso!o(^◇^)o 合わせ味噌~♪
School and Work Lunch! Homemade Instant Miso Noodle Soup | Cook With Amber
Just add hot water to this delicious noodle soup for an awesome school or work lunch. Your friends will envy you! I'll show you how to make a warming miso noodle soup packed with flavor, fresh veggies, and savory broth. It's so easy to make, nutritious, and you save money by making your own lunch too!
You can any temperature water - hot, warm, or even cold (great for summer!) - just make sure the miso has dissolved, and the wakame has time to plump up.
Here is the recipe:
Wakame and nori are both types of seaweed and they add a lot of flavor (umami bomb!) to the broth. You can get them in asian grocery stores, and even in some general grocery stores. If you can't find them, they are also easy to find on the web.
I hope you give it a try, and let me know what you think! :D
♥ About Amber:
♥ See all recipes:
Miso soup with Tofu and wakame✿Japanese Food Recipes TV
When people are asked what do you associate with Japanese home-made foods?,
every people will answer Miso soup and rice.
Many Japanese think that delicious miso soup would make a dish better.
Miso soup is made from some simple ingredients
and you can make it in a short time.
Miso soup also has high nutritional value, so please add Miso soup in your table.
The ingredients are tofu, wakame, leek, water,
soup stock (available in the marketplace), and miso.
✥Ingredients✥ for 4 servings
Tofu: 1/2 cake
Soup stock on the market (Pack or stock granules):
please follow the guide of the package
Miso: 3 teaspoons
When wakame is salted, soak it in water to freshen.
Drain water and cut them into 2 cm.
Slice the leeks.
Boil the soup stock. Make less dense with appropriate much of water.
(Please check the package of soup stock)
Dilute it a little bit thin, so that you can add miso later.
WWhen the soup stock is boiled, turn it lower medium heat.
After cutting the tofu drained lightly, add them in the pot.
In 1 minute, add wakame and dissolve miso immediately, and turn off the fire.
Add the leeks. Pour the miso soup in the bowls.
✍The important point is not to boil ingredients or miso soup for too long.
Miso has various kinds; white miso, red miso,
mixed miso. Each are chosen in each areas or families.
In addition to wakame and tofu which are used throughout the year,
you can also use the seasonal ingredients.
Please try to make a very nutritious miso soup once in a day.
Japanese traditional cuisine expert Ryoko Mori(by SOLERA Ginza)
For the quality of life, the delights of Japanese cuisine
Cooking for Japanese beauty
✥Japanese Food Recipes TV✥
On Japanese Recipes TV, you can learn how to cook delicious Japanese foods.
We are producing many videos to explain how to cook Japanese foods,
-Representative foods; Sushi, Sashimi, Tempura, Soba
-Home cooking; Karaage (fried chicken), Nikujaga (boiled potatoes and meat), Miso soup
-Unique foods; Okonomiyaki, Takoyaki, Monjayaki, etc.
Japanese foods are so delicious and healthy, that they are popular in Japan and other countries.
Also, we appeal not also its taste but also the other side.
You can feel the change of the seasons by using seasonal ingredients and enjoy the beautiful appearance
with the fashionable tableware.
Japanese Recipes TV will product many videos to show the way to cook such Japanese foods.
Besides, you can enjoy the Japanese beautiful culture by How to Japan TV
( and learn the Japanese communication by TalkInJapan
Miso Soup Recipe #762
- Annmarie loves Franky G.'s recipes...
This recipe is full of minerals to keep you healthy and sharp.
Take a look...
The Power of Miso: Dr. Lawrence Kushi and Chef Edwin Bellanco
Japan Society Lecture - February 21, 2013
1:51 The making and types of miso
3:18 Japanese food and life expectancy
7:40 Foods and colon cancer
9:25 Country comparison of cardiovascular disease
10:03 Miso soup may lower stomach cancer risk
13:45 Soy can reduce breast cancer risk
19:40 Sodium intake and stroke rates in Japan
23:43 Salt in miso and cardiovascular disease
27:41 Miso-glazed salmon demonstration
40:29 Health implications of soybean oil
46:25 Miso used to be sold unrefrigerated
49:08 Should women with breast cancer eat soy?
52:22 White rice vs. whole grain rice
55:49 Chef Edwin Bellanco's start with Japanese cuisine
56:53 Gut microbia and nutrition extraction
Miso, the main ingredient of miso soup, is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt. High in protein and rich in vitamins and minerals, miso plays an important nutritional role in Japan. Widely used in both traditional and modern Japanese cooking, it has been gaining interest world-wide. In this event, we welcome Dr. Lawrence Kushi, internationally recognized for his expertise in nutritional epidemiology and his research on the role of diet and nutrition in the cause of cancers, to discuss the health benefits of miso. Owner Chef of VITAE restaurant, Chef Edwin Bellanco, demonstrates new and innovative usages of miso. Audience members will leave this event with a free sample and recipes to try at home.
Tonjiru with NO Added Oil Recipe (Savory Pork Miso Soup / Butajiru) | Cooking with Dog
We are making healthy, nutritious Tonjiru, pork miso soup with lots of vegetables. The root vegetables and pork will warm you up. Delicious!
How to Make Tonjiru
80g Thin Pork Slices (2.8 oz)
50g Daikon Radish (1.8 oz)
25g Carrot (0.9oz)
40g Gobo, Burdock Root (1.4 oz)
50g Konjac (1.8 oz)
80g Taro (2.8 oz)
70g Long Green Onion (2.5 oz)
2 Shiitake Mushrooms
1 tbsp Sake
2~2½ tbsp Miso
500ml Dashi Stock (2.1 cups)
Shichimi - Seven Flavor Chili Powder
or substitute: Ichimi, red chili powder or grated ginger root
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How To Make Miso Katsu (Recipe) 味噌カツの作り方（レシピ）
Miso Katsu (味噌カツ) is a Nagoya specialty food with miso base sauce over deep fried Tonkatsu. This umami rich Tonkatsu will be your new favorite!
RICE PLAYLIST ▶
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Prep tim: 15 minutes
Cook time: 45 minutes
Serves: 4 Miso Katsu
½ cabbage to serve with Miso Katsu
4 lean boneless pork loin chops (1 lb. / 450 g), at least ½ inch thick
Freshly ground black pepper
¼ cup all-purpose flour
1 large egg
1 Tbsp. water
¾ cup to 1 cup panko Japanese breadcrumbs
4 cups neutral flavor oil (vegetable, canola) for deep frying
For Miso Sauce (1/2 cup / 100 ml)
1 Tbsp. mirin
2 Tbsp. sake
½ cup (120 ml) dashi
2 Tbsp. sugar
¼ cup (4 Tbsp., 50 g) Hatcho Miso
Instructions with step-by-step pics ▶
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