I have made these several times and while my husband was a miso soup lover I was not. I can now say I eat it with him and enjoy it immensely, a convert thank you.
@ I chose not to have treatment and I started on fresh fruit, veg, tree nuts and miso soup. I’ve given up sugar, bread, pastry, etc meat and chicken. I have an occasional piece of fish. I feel better on it, especially miso soup. Hope you’re keeping well.
@@barbpainter267 yes I am well. Survived serious melanoma with change of diet, my immune system became clean enough to fight off the cancer., Dr were surprised that was 14 years ago🙂🙏
@@barbpainter267 I pretty much followed a strict macrobiotic diet at this time because it was so serious so no meat no dairy no caffeine no sugar were the biggest changes
I love Miso soup but, it is so expensive because you must buy a large bag of Miso and Seaweed and Dashi. I bought light Miso and used it in many dishes , incl salad dressing, noodle sauce , vegetable stir fry even on toast! It is so mild and salty and delicious. I am so happy to now make it as soup. TY for the large options for soup. That will make it convenient and fresh with new options. This was a simple video because you kept it basic. That is wonderful for curious beginners.
@@dogcatfamily2476 I don’t put ready made dashi in it as it’s has msg in it, I just buy the red miso paste and use that. I prefer the red miso as it isn’t sweet like the white.
1) Is that it? Your instruction makes it look so simple! I think the strainer is a key point. The Japanese women make it seem much more complicated, because they make the stock (dashi) from scratch. 2) Akamiso soup is a must after a kaiten zushi dinner. (Conveyor belt sushi)
I love that you encourage people to experiment, and find out combinations that they like. I've had red miso before and white miso, but never combined them, which I now intend to try! Thanks for posting this video. I am looking forward to my trip to the Asian market in a few days, and miso is on my list. Thanks again.
thanx! glad you like my contents!! I think cooking and thus eating is such a personal thing and so at the end of the day, the most important thing is that each person enjoys it!! so I try to encourage people to try out different variations and see what you like best! also even in Japan, every home recipe are different. hope your miso soup turns out as good as mine!!
I used to love the old Korean ladies who made their own soybean paste and would sell it in their stores. Now everything is commercialized and packaged and I can't find the pungent and strong paste. The red miso reminded me of that savory and strong taste. I might have to find some and try it myself. Thank you for sharing!
Your channel is saving me! I was in Japan for one month and now back to Germany. I'm missing so much some Japanese food. I already learned the tamagoyaki, and now I can also have misoshiru for breakfast 😍
Okay!! I am SO glad I found you. I have been making my miso SO wrong, lol. Thank you for helping me learn to be adventurous with my miso. I’m excited to try making different ones.
Great memories for me, my late mother was Japanese and always made miso soup for us. I will have to !and some soon. I have some aka miso in my refrigerator now.
Miso soup was introduced by my sister when I was under the weather. It taste really good! I love the musky aroma of miso and sweet taste of tofu plus yummy wakame! 😍😍😍
Hello from Belgium 🇧🇪 I was looking for a miso recipe and I came across your video, I was pleasantly surprised at the simplicity and the wonderful trio of variety of the miso soup you made.I’m definitely going to try them 😊 thanks for sharing them with us ❤
My wife and I watched the documentary "Miso Hungry" and I have been making healthy Japanese food since. Thanks for the primer on miso soup, I think we will add it as a basic for our weekly meal plans.
Thanks for showing me to finesse the scallion and thanks for showing the numerous combinations. Makes me less afraid to try creative combinations. I make my own dashi using kombu and bonito flakes. I use awase miso. Thanks.
Growing up in Hawaii, we had Miso Soup with tofu, kamaboko, wakame and scallion. Even though it is served before the meal, I have mines at the end of my meal. For main dish, Miso Soup with Menpachii (SoldierFish) with scallion and Wakame. I prefer Aka myself. Shiro was available more than Aka and Awase. LOVE MISO!! My hubby grew to love Miso Soup too. He moved to Hawaii from Alaska and wasn't exposed to most of the food I grew up eating.
Good to hear your husband liking your food including miso-shiru. I myself am a Japanese with an American husband, who loves our food. It makes life much easier.
I am from Hawaii also my husband is American he grew to like Asian foods. Love manpachii. The first time I ever made it was so delicious. My husband and his sisters ate it all didn't leave me any. But I had miso with rice. Growing up in Hawaii my oldest sister always made sushi Miso when we kids are sick. Sometimes faking sick was a must for good food.
Never met a miso I didn't like although the darker ones might be a bit of an acquired taste for westerners (and well worth it). I find miso soup to be much easier to make than any American soup I have learned unless you are talking about taking something out of a can. And the bonus (for me) is that miso will keep in the fridge seemingly forever. I have kept some so long it completely dried out, but no matter. I just mix in some water and let it sit for a few days or weeks, stirring occasionally until it reconstitutes itself. A bit of a miracle food in my opinion. And you can make so many other things with miso. I particularly like it in sauces.
I am very happy, I was able to browse to your video, I love miso soup and glad to learn things on making them.....thank you, hope to see more of your cooking 😊❤️
I am from Hawaii and grew up eating miso. I love all three types and use them accordingly for different dishes. Two of my favorite things to make with it is misoyaki fish and saimin (ramen) with homemade dashi. Miso can be used in so many different applications. Good video! Thank you for sharing 🙏
Thank you for sharing your Miso recipe. I love Miso, but wondering how to cook it. I'm only eating Miso soup at the Japanese restaurant. Now, I can make the Miso soup at home. Good luck and more wonderful 💖 videos to share. 🥰🥰
Love miso soup. We grew up with the white miso, but the others look great as well! I'd like to try the shitake and spinach version. I saw one with clams in it that looked good, too.
Wow thanks for this video on miso soups which truly love so happy now I’ve been able to make your dishes at home and they have been delicious. Thanks for explaining the differences in the miso’s. Excluding the food, everything needed from tofu, liquids (soy sauce), sesame oil etc, is now in my cabinet ready to use so happy that I subscribed to your channel. Tofu Miso for me tomorrow ☺️. Excited to try this with my sushi rice 🍚. Thanks for sharing 🥳💗
Thank you for posting this video. I have been planting various kinds of vegetables in my garden. Now it's time to learn how to cook. Your cooking instruction is so amazing, very informative and well prepared. I will start cooking miso soup as soon the miso paste arrives. Big heart from Thailand.
Thank you so much. I love Miso Soup, and have always wanted to know how to make it. Would you please leave links to the miso products. It would be extremely helpful. Also, I subscribed…..looking forward to more Japanese recipes..
Make Miso regularly. Love the explanation of the 3 Miso. Recommend pointing out the LONG Shelf life of Miso Paste. I find dried shiitake has great umami
I actually hate wakame/tofu miso soup, and for many years I thought this was the only option as it's the most popular and the only one available at restaurants. I'm so happy to see some variations of the recipe which looks like I'd really enjoy. Thank you!
Looks so good am making the tofu one and a stir fry noodle dish. I just got the noodle dish off another one of your videos. I made it for lunch so am going to make it for my husband for supper, it was soooo good.
I adore miso soup and serve it often for breakfast, but your variations are all very good to know. It’s comfort and good nutrition in a deceptively easy recipe. Thank you for posting these.
Red miso is absolutelly my favorite. I like its taste so rich with tofu is so balanced. Beautiful video, your explanation was rlly clear. I would try to make them all.
I am just now discovering Japanese cooking. I have not paid much attention before because I am not able to eat fish. But I see now there is a lot else to enjoy. Thank you!
It is so easy to do. I am from Poland and here soup is our national first dish, but only to make soup base - vegetable broth,, it takes more than 1 hour. After you need to cook entire soup - another 1 hour. I do veggie broth in slow cooker- it takes 8h. Miso takes 10 minutes- amazing
I love it! I use in general only hatcho miso,the real sht made for the last 500 years in the same factory.I think its the best for the soy benefits(for the bones,radiation protection,kidney system,etc.),as its made only from pure soy(no wheat,whats used more especially in the lighter kinds of miso) and nothing else,and its fermented properly in the huge ancient wooden barrels.Im not Japanese(but Bulgarian) ,but Ive got used to the taste of this hatcho miso and I always buy the same and use only it.I love all the Japanese fermented stuff,especially natto and miso ;) My mom looks at my tastes like Im some kind of weirdo-as we Bulgarians are very fond to our own food tradition and we are more of a traditionalists in general-especially the older generations.
@@treasuringpricelesstime5962 here in Germany I go to the Japanese shop for the natto(frozen,in batches of those little sterofoam boxes) and for the hatcho miso -to the organic food shop.
I’m a fan of hatcho miso and use it as a vegemite substitute spread on buttered toast! I now make my own miso using koji rice mixed with soybeans which is delicious too 🥰
I love all the miso soups here on your channel and I would definitely try to make this … And btw, can you do a video about the different types of rice in Japan and how to properly cook the rice .. because I love Japanese rice better than any other types of rice …..again l love all your vids and you’re simply the best . Nikki
I came across your channel recently and fell in love. Lots of solid knowledge. You talked about the fact that fish is healthier than meat, you gave scientific evidence, you gave interesting stories about the culture and geography of Japan. A very good channel. Could you make a video about how to make miso paste yourself at home? If it is at all possible to make at home
I love Miso, if i don't have spring onion, i use Leeks, the addings are limitless but i don't add Sentient beings but Thank You For You, i enjoyed watching, my Miso comes in glass jar but i use the tea/herbal strainer, it's circular & can be latched closed, i use it for herbal infuses but works great for Miso, i just hang in in the pot & as i stir it melts into soup. I reckon i will cut my fingers doing spring onions as thin as you do but i will give it a crack. Cheers 🦋
It’s so true that anything can be added. Try making it with fresh watermelon, fresh jalapeño peppers, fresh beef liver, and radicchio with a dash of cacao powder, and garnish with pineapple flakes, bacon bits, shredded coconut and fresh green onion.
I was craving for miso soup and thought to look for a miso recipe, then came across your video and enjoyed it, now I become your subscriber. This is my first video as your subscriber. Thank you.
I remember being in Tosa, Japan and eating baby ginger shoots with miso and drinking Kirin beer. So delicious! But I only experienced it there. I assume it’s done elsewhere also.
if those ginger shoots were pickled, then those are called "Hajikami" very typical condiments for grilled fish. if not pickled, then its a very seasonal and also regional thing. I know of it, but never had it before with miso. sounds good!! so nice to have that experience, that not every japanese get to have!!
Wow thank you so much for sharing this recipe my kids love miso soup but I'm struggle to cook like that🍲😂 that's why i always buy ready to make miso soup.
Hello Chef, thank you very much for this instructive and awesome video. I have a question: for how long can you keep a miso soup in the fridge? Do you make one everyday day for breakfast? Thank you!
I have made these several times and while my husband was a miso soup lover I was not. I can now say I eat it with him and enjoy it immensely, a convert thank you.
Thanks. Great
I’ve had an operation for breast cancer recently and found miso is good for cancer and radiation treatment, so thank you very much.
Miso and daikon helped me not have radiation!
@ I chose not to have treatment and I started on fresh fruit, veg, tree nuts and miso soup. I’ve given up sugar, bread, pastry, etc meat and chicken. I have an occasional piece of fish. I feel better on it, especially miso soup. Hope you’re keeping well.
@@barbpainter267 yes I am well. Survived serious melanoma with change of diet, my immune system became clean enough to fight off the cancer., Dr were surprised that was 14 years ago🙂🙏
@ oh that’s wonderful news and very encouraging. What foods did you drop or change?
@@barbpainter267 I pretty much followed a strict macrobiotic diet at this time because it was so serious so no meat no dairy no caffeine no sugar were the biggest changes
My favorite soup is a Japanese Miso Soup. Thanks for sharing your recipe.
Yum. I love red miso soup. I often have a cup of plain miso broth in the afternoon. These combos look delicious.
Your video was simple and easy to follow.
Having the carrots and spinach miso soup for dinner.
I love Miso soup but, it is so expensive because you must buy a large bag of Miso and Seaweed and Dashi.
I bought light Miso and used it in many dishes , incl salad dressing, noodle sauce , vegetable stir fry even on toast! It is so mild and salty and delicious.
I am so happy to now make it as soup. TY for the large options for soup. That will make it convenient and fresh with new options. This was a simple video because you kept it basic. That is wonderful for curious beginners.
@@dogcatfamily2476 I don’t put ready made dashi in it as it’s has msg in it, I just buy the red miso paste and use that. I prefer the red miso as it isn’t sweet like the white.
1) Is that it? Your instruction makes it look so simple! I think the strainer is a key point.
The Japanese women make it seem much more complicated, because they make the stock (dashi) from scratch.
2) Akamiso soup is a must after a kaiten zushi dinner. (Conveyor belt sushi)
I love that you encourage people to experiment, and find out combinations that they like. I've had red miso before and white miso, but never combined them, which I now intend to try!
Thanks for posting this video. I am looking forward to my trip to the Asian market in a few days, and miso is on my list. Thanks again.
thanx! glad you like my contents!!
I think cooking and thus eating is such a personal thing and so at the end of the day, the most important thing is that each person enjoys it!! so I try to encourage people to try out different variations and see what you like best! also even in Japan, every home recipe are different.
hope your miso soup turns out as good as mine!!
I think I'll go with the more traditional miso. Thanks for the video and recipes! I enjoyed them! 🎏🎏🎏
I have white miso, greens, shiitake, and scallions and will make tomorrow following your advice. A bowl of rice is a good idea. Thanks for this video!
What beautiful bowls of soup! I'm so glad I found your channel because I love Japanese food and you're the chef to learn from.
I used to love the old Korean ladies who made their own soybean paste and would sell it in their stores. Now everything is commercialized and packaged and I can't find the pungent and strong paste. The red miso reminded me of that savory and strong taste. I might have to find some and try it myself. Thank you for sharing!
I got my miso crom Amazon - It is "malted rice miso paste"
doenjang is what you're looking for. you can try the sempio 100 days fermented doenjang and that may satisfy your craving lol.
Your channel is saving me! I was in Japan for one month and now back to Germany. I'm missing so much some Japanese food. I already learned the tamagoyaki, and now I can also have misoshiru for breakfast 😍
Okay!! I am SO glad I found you. I have been making my miso SO wrong, lol. Thank you for helping me learn to be adventurous with my miso. I’m excited to try making different ones.
Me too!
Oh boy! I love miso, but I have never tried to make it. You took the mystery out of it and I will definitely be trying this. Thank you!
Great memories for me, my late mother was Japanese and always made miso soup for us. I will have to !and some soon. I have some aka miso in my refrigerator now.
Miso soup was introduced by my sister when I was under the weather. It taste really good! I love the musky aroma of miso and sweet taste of tofu plus yummy wakame! 😍😍😍
Thank you! I love this soup and had no idea how to make it, I never knew its so easy to make!
I could listen to your “MMmmMmm!”s all day haha. So satisfying.
Hello from Belgium 🇧🇪 I was looking for a miso recipe and I came across your video, I was pleasantly surprised at the simplicity and the wonderful trio of variety of the miso soup you made.I’m definitely going to try them 😊 thanks for sharing them with us ❤
My wife and I watched the documentary "Miso Hungry" and I have been making healthy Japanese food since. Thanks for the primer on miso soup, I think we will add it as a basic for our weekly meal plans.
I never knew of that documentary, but it sounds really good. I will check it out! thanx for the info!!
Made the shitake-spinach variation. Very delicious, thank you!
Thanks for showing me to finesse the scallion and thanks for showing the numerous combinations. Makes me less afraid to try creative combinations. I make my own dashi using kombu and bonito flakes. I use awase miso. Thanks.
Growing up in Hawaii, we had Miso Soup with tofu, kamaboko, wakame and scallion. Even though it is served before the meal, I have mines at the end of my meal. For main dish, Miso Soup with Menpachii (SoldierFish) with scallion and Wakame. I prefer Aka myself. Shiro was available more than Aka and Awase. LOVE MISO!! My hubby grew to love Miso Soup too. He moved to Hawaii from Alaska and wasn't exposed to most of the food I grew up eating.
Good to hear your husband liking your food including miso-shiru. I myself am a Japanese with an American husband, who loves our food. It makes life much easier.
I am from Hawaii also my husband is American he grew to like Asian foods. Love manpachii. The first time I ever made it was so delicious. My husband and his sisters ate it all didn't leave me any. But I had miso with rice. Growing up in Hawaii my oldest sister always made sushi Miso when we kids are sick. Sometimes faking sick was a must for good food.
❤❤❤!❤
I made Miso soup once. It was fun & delicious 😋
Never met a miso I didn't like although the darker ones might be a bit of an acquired taste for westerners (and well worth it). I find miso soup to be much easier to make than any American soup I have learned unless you are talking about taking something out of a can. And the bonus (for me) is that miso will keep in the fridge seemingly forever. I have kept some so long it completely dried out, but no matter. I just mix in some water and let it sit for a few days or weeks, stirring occasionally until it reconstitutes itself. A bit of a miracle food in my opinion. And you can make so many other things with miso. I particularly like it in sauces.
Thank you. I was wondering how long it would keep in the fridge, and then I saw your comment. I'd like to try making this.
Since I discovered miso i put it in pretty much everything and it improves the taste a lot
I am very happy, I was able to browse to your video, I love miso soup and glad to learn things on making them.....thank you, hope to see more of your cooking 😊❤️
I am from Hawaii and grew up eating miso. I love all three types and use them accordingly for different dishes. Two of my favorite things to make with it is misoyaki fish and saimin (ramen) with homemade dashi. Miso can be used in so many different applications. Good video! Thank you for sharing 🙏
Looks great, thanks for sharing your recipe
Thank you for sharing your Miso recipe. I love Miso, but wondering how to cook it. I'm only eating Miso soup at the Japanese restaurant. Now, I can make the Miso soup at home. Good luck and more wonderful 💖 videos to share. 🥰🥰
Thanks for sharing.Asian food is a favourite of mine.
Me too... 😊
Good job in explaining the how to of miso soup 🍲!! All of them looks yummy!! Going for it this week!!
Ty Taiji… Definitely gonna try making these… I love ❤️ miso soup 🍲… Deliciousness 😋
Thank you for sharing your soup recipes.
I finally bought some miso (malted) and used a little in chicken broth soup with green onion this morning! Nice!
Love miso soup. We grew up with the white miso, but the others look great as well! I'd like to try the shitake and spinach version. I saw one with clams in it that looked good, too.
Just did one of those Miso this morning. It is awesome. Will try next soon. Thanks!
Good job, of course other great vegetables like Daikon, turnip, carrot etc, varieties abound, great primer, thanks
you are welcome! and thank you for your comments!!
Wow thanks for this video on miso soups which truly love so happy now I’ve been able to make your dishes at home and they have been delicious. Thanks for explaining the differences in the miso’s. Excluding the food, everything needed from tofu, liquids (soy sauce), sesame oil etc, is now in my cabinet ready to use so happy that I subscribed to your channel. Tofu Miso for me tomorrow ☺️. Excited to try this with my sushi rice 🍚. Thanks for sharing 🥳💗
Thank you for posting this video. I have been planting various kinds of vegetables in my garden. Now it's time to learn how to cook. Your cooking instruction is so amazing, very informative and well prepared. I will start cooking miso soup as soon the miso paste arrives. Big heart from Thailand.
Looks soooooo delicious thank you for the lovely video 🙏
Glad to know about the different types of miso. Recently made a white miso vinaigrette
Thank you so much. I love Miso Soup, and have always wanted to know how to make it. Would you please leave links to the miso products. It would be extremely helpful. Also, I subscribed…..looking forward to more Japanese recipes..
I love soups. Definitely gonna try a Miso soup one day.
Make Miso regularly. Love the explanation of the 3 Miso. Recommend pointing out the LONG Shelf life of Miso Paste. I find dried shiitake has great umami
I am learning a lot from your channel. I want to learn to cook japanese food so that my kids will learn to love it. ❤
I actually hate wakame/tofu miso soup, and for many years I thought this was the only option as it's the most popular and the only one available at restaurants. I'm so happy to see some variations of the recipe which looks like I'd really enjoy. Thank you!
Miso soup is hands down one of the best comfort food on the planet 😋
I'm loving Miso soup 🍲
Looks so good am making the tofu one and a stir fry noodle dish. I just got the noodle dish off another one of your videos. I made it for lunch so am going to make it for my husband for supper, it was soooo good.
Thank you very much for showcasing Japanese cuisine and culture im learning a lot from your videos very inspiring indeed Japanese food is
I like the health benefits that Japanese food provides
I adore miso soup and serve it often for breakfast, but your variations are all very good to know. It’s comfort and good nutrition in a deceptively easy recipe. Thank you for posting these.
I learned something new today. Thank you.
glad you learned something from my video!
Thank you. I have been using miso soup kits and I've been trying to learn how to make from scratch.
I tried the miso soup with shitake, spinaci and the red miso and I loved it! My son loved it too so thank you for the recipe 😊
Red miso is absolutelly my favorite. I like its taste so rich with tofu is so balanced. Beautiful video, your explanation was rlly clear. I would try to make them all.
Awesome 👏. Thank you for giving us this great tutorial 🤩🥰🙏🏻
I am just now discovering Japanese cooking. I have not paid much attention before because I am not able to eat fish. But I see now there is a lot else to enjoy. Thank you!
many Japanese recipe uses fish, but there are also plenty of dishes without them. hope you try out some of those!!
This is Excellent! Thank you for explaining the differences in the MISO Paste.
It is so easy to do. I am from Poland and here soup is our national first dish, but only to make soup base - vegetable broth,, it takes more than 1 hour. After you need to cook entire soup - another 1 hour. I do veggie broth in slow cooker- it takes 8h. Miso takes 10 minutes- amazing
Difficult to find the real ingredients, but worth the search! 😋
Thank you so much for sharing how to make 3 kind of miso soup so delicious ❤
I love the typical miso soup!
Same bro
I like your video. Very educational. Learned not to add miso at the beginning of the soup… only at the end. Thank you for sharing.
I'm watching your videos... and now I'm making a buying list with your ingredients... one day I will visit Japan ;)
I Love your videos!!! Thank you for your beautiful recipes 🌹🇯🇵🪷🍱🍲
I love it! I use in general only hatcho miso,the real sht made for the last 500 years in the same factory.I think its the best for the soy benefits(for the bones,radiation protection,kidney system,etc.),as its made only from pure soy(no wheat,whats used more especially in the lighter kinds of miso) and nothing else,and its fermented properly in the huge ancient wooden barrels.Im not Japanese(but Bulgarian) ,but Ive got used to the taste of this hatcho miso and I always buy the same and use only it.I love all the Japanese fermented stuff,especially natto and miso ;) My mom looks at my tastes like Im some kind of weirdo-as we Bulgarians are very fond to our own food tradition and we are more of a traditionalists in general-especially the older generations.
Thanks. I wonder where I can buy that. I live in a Pennsylvania Dutch area.
@@treasuringpricelesstime5962 here in Germany I go to the Japanese shop for the natto(frozen,in batches of those little sterofoam boxes) and for the hatcho miso -to the organic food shop.
I’m a fan of hatcho miso and use it as a vegemite substitute spread on buttered toast! I now make my own miso using koji rice mixed with soybeans which is delicious too 🥰
How I love Japanese cuisine,
I love all the miso soups here on your channel and I would definitely try to make this …
And btw, can you do a video about the different types of rice in Japan and how to properly cook the rice .. because I love Japanese rice better than any other types of rice …..again l love all your vids and you’re simply the best . Nikki
Thank you for the demonstration. I love Japanese gourmet and this miso soup is a must to me. Great video!!
I love Japanese soup please show more
I came across your channel recently and fell in love. Lots of solid knowledge. You talked about the fact that fish is healthier than meat, you gave scientific evidence, you gave interesting stories about the culture and geography of Japan. A very good channel. Could you make a video about how to make miso paste yourself at home? If it is at all possible to make at home
I love Miso, if i don't have spring onion, i use Leeks, the addings are limitless but i don't add Sentient beings but Thank You For You, i enjoyed watching, my Miso comes in glass jar but i use the tea/herbal strainer, it's circular & can be latched closed, i use it for herbal infuses but works great for Miso, i just hang in in the pot & as i stir it melts into soup. I reckon i will cut my fingers doing spring onions as thin as you do but i will give it a crack. Cheers 🦋
Same. I don’t use dashi because it’s fish but like to ad a few sheets of the seaweed snacks from a pack instead.
🌬️🌊🐬🏝️ YOU ARE GREAT 🎉 WELL SAID I'AM FROM A BLESSED NATION , & I LIKE YOUR WORK , VERY GOOD 🎉🎉🎉 .
Looks yummy😋excited to cook it for myself too.
I was making Miso wrong all along! Thanks for the tips my friend. Much Love from South Africa.
I enjoyed your video very much and am looking forward to making Miso Soup tomorrow .Thank you
So yummy miso soup enjoy eating my new friend thanks for sharing this video
みそしるはおいしいです。ありがとうございます。Thank you for the recepie🙂
I better be ready to whip up one of these, the next time I'm having a hangover, or basically when I'm tired, or even to accompany dinner often. 😋
Thanhks ❤👍
THE BEST OF CHANNEL
Love Japanese food.
Also these ease dishes!
Thank you!
It’s so true that anything can be added. Try making it with fresh watermelon, fresh jalapeño peppers, fresh beef liver, and radicchio with a dash of cacao powder, and garnish with pineapple flakes, bacon bits, shredded coconut and fresh green onion.
The mysterious miso explained!!! Thank you.
Thank you so much for the recipe 💝💝💝
Awesome , love miso soup, learned how to add vegetables from watching your vedio
I was craving for miso soup and thought to look for a miso recipe, then came across your video and enjoyed it, now I become your subscriber. This is my first video as your subscriber. Thank you.
Thanks for sharing teaching me Miso Soup .
Ich liebe Misosuppe ❤ Danke für diese einfache Anleitung.
Thank you 😊 for showing me about miso soup. That’s nice
Nice recipe..thank you for sharing
Nice look so yummy my friend watching po God bless
I remember being in Tosa, Japan and eating baby ginger shoots with miso and drinking Kirin beer. So delicious! But I only experienced it there. I assume it’s done elsewhere also.
if those ginger shoots were pickled, then those are called "Hajikami" very typical condiments for grilled fish.
if not pickled, then its a very seasonal and also regional thing. I know of it, but never had it before with miso. sounds good!!
so nice to have that experience, that not every japanese get to have!!
@@taijiskitchen It was fresh ginger shoots. Sure tasted good.
😋😋😋Thank You
For 🌟 Sharing the 3
Types of 🌟 Miso
Definitely 👍 Will Try
on A Cold 🌟 Rainy
🌧 🌦 🌂 Night 🌙 ✨️
Thanks for video instructions my dude! I learn better this way and definitely going to be making these with ramen.
Wow, delicious, yummy,,i really like miso soup. Thanks for your video,, more power god bless 🙏🙏🙏😊😊😊
Lucky me that I already had food otherwise I would get hungry from your miso soups.ha ha ha.greetings from thailand.
Wow thank you so much for sharing this recipe my kids love miso soup but I'm struggle to cook like that🍲😂 that's why i always buy ready to make miso soup.
Thank you for your time and effort with the recipe! I am trying this soon!
Hello Chef, thank you very much for this instructive and awesome video. I have a question: for how long can you keep a miso soup in the fridge? Do you make one everyday day for breakfast? Thank you!
a couple of days.