I made a throw together miso soup this morning. Leftover cooked apple chicken sausage links cut up in small pieces, cooked bok choy cut up, cut fresh carrots into cubes, 1/4 cup chopped frozen onions, 2 beaten eggs to drop in slowly (as you instructed), 2 tbsp Marukome brand 25% less sodium miso paste and a single packet instant Kikkoman miso since it has tofu, seaweed in it. (It needed the seaweed for that perfect taste I love since my other brand spoiled) 2 cups of water on a medium high boil. I had my first bowl full and loved it. Thought I could save some for my boyfriend since he's asleep from the night shift, but nope. I ate the whole medium pot full. My boyfriend doesn't like miso, but I'm trying to get him to eat it. I'll have to do this again some other time, but I need the dashi powder I think. I wish there was an Asian market in my town. That way I could just walk there instead of going all the way into the big city with an hour drive and traffic.
I am very thankful that you teach us many different recipes for miso soup! Before, I only read about tofu and wakame miso soup. I like it, but I didn't make it often because it was the same each time. Now I can use miso in different ways, thanks to your recipes.
Did you have a video for recipes for make ahead onigiri? Or freeze ahead ones? I’m trying to pack bento for my husband who loves onigiri, and I’d love to know the best way to freeze and thaw them so they’re good for lunch without having to microwave at lunch time. Thank you! ❤
Thank you for your comment! I have made the video of freezable bento👉ruclips.net/video/CUvNMlMNFwg/видео.html I wanna make a video of freezable onigiri recipe in the future 😊
i am an american girl that doesn't know how to cook much but i will go to the Asian market tomorrow and make your tofu and wakame miso soup with yaki onigiri! Thank you
Mirin makes the dish a little sweet. I think you could do that for these recipes, but if you don't want the miso soup sweet, please use white wine instead.
You can skip it, it is basically just an added flavoring for the water along with the miso. If you have flavorful ingredients, or if you used a different stock like chicken or vegetable, you can omit it, or just skip it if you’re lazy like I am sometimes when I just pour hot water on the miso without anything else in it 😂
Oh! I thought of a question about sake. What kind of sake do you cook with? I have access to an H Mart, but it is a little time-consuming to get to. The liquor store also sells sake, but it's understandably more expensive. I just don't know where to get sake.
I’ve heard it’s just like buying wine for cooking, don’t cook with it if you won’t drink it normally, but as someone who doesn’t drink, I use cooking sake, mainly because it’s cheaper, though you have to remember it’s got salt added (that’s what makes it cooking specific). My husband will sometimes get sake specifically for cooking with, and it doesn’t need to be anything fancy (at least here in the states, because the prices are intense for not much reason). I hope that helps some, just cook with what you can afford 😊
Gekkeikan. I wouldnt drink it straight, but its great for cooking, relatively cheap, and doesn't have added salt. I keep it in the fridge and it lasts for a while.
@KC-ti2hk I just have to share. I went to look this up at my local liquor store, and it's already on my list of things to buy whenever I get there. 😂😂😂
@@JapaneseCookingChannel I see! I have a question. What's the difference between light and dark soy sauce? I tried both, but couldn't tell the difference.
Japanese light and dark soy sauces refer more to color than to taste. Light soy sauce is slightly lighter in color, while dark soy sauce is darker in color. However, light soy sauce actually has a slightly higher salt content. Outside of Japan, some soy sauces described as "dark soy sauce" may have a higher salt content than other soy sauces. When making Japanese food, basically any kind of soy sauce will do as long as you use a Japanese brand, such as "Kikkoman" soy sauce.
In terms of my mom she has a national certification of Japanese cooking. I heard growing all those girl child years that she has hard time being with miso pastes. On the other hand because you teach me step by step in English scientific(plus i study Japanes(no sukosi or cute)not sure though😅🫥) I am getting familiar with these soup making.
I go crazy over kitchen gadgets, and I'm in love with that miso wand. But, my kitchen storage is yelling "no more!" 😂😂😂
I understand that very well. I always want a new kitchen gadget too 😂
本当にありがとうございます！素敵なレシピは私に毎日健康的な食事をするよう促してくれます🍲
見てくださりありがとうございます！ぜひ色々な味噌汁を楽しんでください！
I made a throw together miso soup this morning. Leftover cooked apple chicken sausage links cut up in small pieces, cooked bok choy cut up, cut fresh carrots into cubes, 1/4 cup chopped frozen onions, 2 beaten eggs to drop in slowly (as you instructed), 2 tbsp Marukome brand 25% less sodium miso paste and a single packet instant Kikkoman miso since it has tofu, seaweed in it. (It needed the seaweed for that perfect taste I love since my other brand spoiled) 2 cups of water on a medium high boil. I had my first bowl full and loved it. Thought I could save some for my boyfriend since he's asleep from the night shift, but nope. I ate the whole medium pot full. My boyfriend doesn't like miso, but I'm trying to get him to eat it. I'll have to do this again some other time, but I need the dashi powder I think. I wish there was an Asian market in my town. That way I could just walk there instead of going all the way into the big city with an hour drive and traffic.
I love miso soup
Me too! Hope you enjoy!
Thanks for sharing this different kinds of cooking misoshiru
Thank you for watching my video! Hope you enjoy!!
Thank you for sharing a wonderful variety of miso soup and onigiri with us! 🙏 I love kabocha miso soup. 😊
Thank you for watching my video! I really loved kabocha miso soup too! 😊
I am very thankful that you teach us many different recipes for miso soup! Before, I only read about tofu and wakame miso soup. I like it, but I didn't make it often because it was the same each time. Now I can use miso in different ways, thanks to your recipes.
Thank you for watching my video! I'm glad you found various miso recipes 😊 Hope you enjoy!!
I love miso soup. Thank you so much for the recipes and suggestions.
Thank you for watching my video! Hope you enjoy!!
Did you have a video for recipes for make ahead onigiri? Or freeze ahead ones? I’m trying to pack bento for my husband who loves onigiri, and I’d love to know the best way to freeze and thaw them so they’re good for lunch without having to microwave at lunch time. Thank you! ❤
She does actually! It's super comprehensive and helpful!!
Thank you for your comment!
I have made the video of freezable bento👉ruclips.net/video/CUvNMlMNFwg/видео.html
I wanna make a video of freezable onigiri recipe in the future 😊
i am an american girl that doesn't know how to cook much but i will go to the Asian market tomorrow and make your tofu and wakame miso soup with yaki onigiri! Thank you
Thank you so much! Hope you enjoy miso soup and yaki onigiri 😆
thank you for your collection of miso soups. i will try some day!
Thank you!! Hope you enjoy!
I love miso soup ❤
Me too! Hope these recipes would help your cooking ❤
Thank you for making this video, I've always wondered about this since my last trip to japan! I'm so glad to now have more ways of making miso soup :>
Thank you so much! I'm so happy you liked these. Hope you enjoy!
I AM FROM THAILAND.😊
Hi! Thanks for watching my video!
Healthy food recipes 🤤😋
Hello from Finland
Hi! Thank you for watching my video!
What kind of miso paste are you using?
I used normal aka miso (red miso) made from soybean, rice koji, and salt.
Can Mirin be used in place of Sake if I cannot find Sake?
Mirin makes the dish a little sweet. I think you could do that for these recipes, but if you don't want the miso soup sweet, please use white wine instead.
Can we skip dashi? What is the alternative?
You can skip it, it is basically just an added flavoring for the water along with the miso. If you have flavorful ingredients, or if you used a different stock like chicken or vegetable, you can omit it, or just skip it if you’re lazy like I am sometimes when I just pour hot water on the miso without anything else in it 😂
Thank you for answering! I think that's the perfect answer! 😊
Oh! I thought of a question about sake. What kind of sake do you cook with? I have access to an H Mart, but it is a little time-consuming to get to. The liquor store also sells sake, but it's understandably more expensive. I just don't know where to get sake.
I’ve heard it’s just like buying wine for cooking, don’t cook with it if you won’t drink it normally, but as someone who doesn’t drink, I use cooking sake, mainly because it’s cheaper, though you have to remember it’s got salt added (that’s what makes it cooking specific). My husband will sometimes get sake specifically for cooking with, and it doesn’t need to be anything fancy (at least here in the states, because the prices are intense for not much reason). I hope that helps some, just cook with what you can afford 😊
@@victoriavidaud Thank you for taking the time to write a response. This is very helpful! I think I'll try the cooking sake first and see how it goes.
Gekkeikan. I wouldnt drink it straight, but its great for cooking, relatively cheap, and doesn't have added salt. I keep it in the fridge and it lasts for a while.
@@KC-ti2hk I think I've seen this brand. I'll try it too! Thank you.
@KC-ti2hk I just have to share. I went to look this up at my local liquor store, and it's already on my list of things to buy whenever I get there. 😂😂😂
I noticed you didn't use soy sauce or mirin this time. Is there any ingredient in these soups that might clash with soy sauce and mirin?
Although a little bit of soy sauce and mirin can be added to any miso soup, soy sauce and mirin are not added to traditional miso soup.
@@JapaneseCookingChannel I see! I have a question. What's the difference between light and dark soy sauce? I tried both, but couldn't tell the difference.
Japanese light and dark soy sauces refer more to color than to taste. Light soy sauce is slightly lighter in color, while dark soy sauce is darker in color. However, light soy sauce actually has a slightly higher salt content.
Outside of Japan, some soy sauces described as "dark soy sauce" may have a higher salt content than other soy sauces.
When making Japanese food, basically any kind of soy sauce will do as long as you use a Japanese brand, such as "Kikkoman" soy sauce.
@@JapaneseCookingChannel Ohh! Thank you so much for explaining it!
In terms of my mom she has a national certification of Japanese cooking. I heard growing all those girl child years that she has hard time being with miso pastes.
On the other hand because you teach me step by step in English scientific(plus i study Japanes(no sukosi or cute)not sure though😅🫥) I am getting familiar with these soup making.
Thank you for watching my video! Hope you enjoy these miso soup sometime!