📖Print Recipe:onl.la/SAymenX 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? -Some Miso has different colour. Which one should I buy? (Each pages include pictures)
Thank you for watching!! (ご視聴ありがとうございました！) This is the very basic and classic combo of miso soup. But you know what? You can add whatever you want!! Get creative and have a fun!! If you found interesting combo, let me know in the comment!! 今回は基本的な組み合わせの味噌汁を作りましたが、 具材の組み合わせははっきり言って無限大です！！ 季節のお野菜や魚介、お肉など色々試してみましょう！！ もしあなたのご家庭特有の面白い具材の組み合わせ があれば、是非コメント欄で教えてくださいね！！
@@aliciaang1358 I attached the link in below for you to see!! Buy the ones called "White Miso" that's the one for general uses😉 I will write an article about Miso on my website as soon as I got a chance. So please stay tuned! !👍😎 onl.bz/2X8uBag
You have no idea how big my smile was when i saw you dip that carrot, mushroom and the other veggies I had no idea you can do that, rather im too afraid to try it on my own. Thanks as always!! 😄
I love the tips you always present in your video. I know there's a tricky part where you can make your miso soup bitter, and this video explain it really well! Thanks for the video!
Cool tips to know not to press the bonito, overcook the wakame, and gently cook the tofu. Now I know why the wakame is sometimes bitter in restaurants lol! Thanks Chef!
Thanks Chef for this video! I finally understand why I fail when I make miso soup, it's because I used to put the paste in at the beginning.. I will use your method the next time!
Thank you so much for your excellent videos. Love your work. Could you make a video on how to cook a typical japanese breakfast, incl. shiozake and tsukemono. Thanks
I don't like to pre-soak the wakame before adding to the soup; it always ends up too soggy, so I add it dry. Perfect texture every time! But it's ocean aroma (that's different from kombu somehow) flavors the soup distinctly, so bear that in mind if you prefer it not be there
Thanks Chef, this is the recipe I needed! At first you say to soak the kombu seaweed or use dashi podwer. Can I use the dashi powder together with the kombu seaweed and leave out the bonito flake or should I replace it with the kombu seaweed? I have both kombu seaweed and dashi powder but I don't have bonito flake. I would like to use the water with kombu seaweed and then replace the bonito flake with dashi powder. Also, I use organic unpasteurized brown rice miso because having digestive problems, this type of miso helps me a lot. 😊
Welcome back Letizia!! If you have the both kombu and dashi powder, but no bonito flakes, there are 2 choices: 1: Use 7-8g of kombu instead of 5g. and skip bonito flake part and dashi powder. 2: Just like you wrote, soak kombu and water, and use the dashi powder as the replacement of bonito flake. One thing you can add to that is: -Your dashi powder should be the one with bonito flavour. (There are "Kombu dashi powder" which doesn't have bonito flavour) Usually there is a picture of bonito or kombu on the package. So you can probably identify which type yours are. If yours are "Kombu dashi powder", follow the "Choice 1" that I wrote on above. Hope this reply helps!! Thanks for coming back😉👍
I'll have to give this a try, my family is very big fan of Miso soup. Last night we made your dumpling recipe but used turkey instead of pork, it was a big success! Now my wife tells me she wants a takoyaki pan 😂
Hi Carlos!! Great to know that you liked the dumpling recipe!!😉 This miso soup is something healthy and goes well with anything!! So hope your family like it!! And takoyaki pan is definitely worth for having fun with family👍😉
@@_Carlos I use an iron pan and gas stove in my Takoyaki video, but it's lot easier to buy Takoyaki grill like the attached picture. This is just an example. Not my favourite brand or anything. But you can see how it should be looks like😉👍 www.ebay.com.au/itm/203779015121?chn=ps&_ul=AU&norover=1&mkevt=1&mkrid=705-139619-5960-0&mkcid=2&itemid=203779015121&targetid=1278276342187&device=c&mktype=pla&googleloc=1000286&poi=&campaignid=10101784955&mkgroupid=124139256393&rlsatarget=pla-1278276342187&abcId=9300367&merchantid=116294652&gclid=Cj0KCQjw5-WRBhCKARIsAAId9FmIPBg6KG4ZvLRmyapKjLBL073PjnzaRYjH3C_rxJYBHyD0Nrt4FlMaAruhEALw_wcB
Hi Chef Taku. I like making miso soup, but always feel like it's so wasteful to toss katsuboshi away. Do you know of any ideal uses for boiled katsuboshi after you make a broth with it?
I did something like this back in the autumn when I found a red kuri squash on sale and really wanted to try it! Would this be served as a meal on its own or would it be served with something else?
Hi James!! This dish is typically served with main meal in Japan😉 But in some of the western countries like here in Australia, it's served as an appetiser😁 So it's up to you my friend!😁👍
Good question Jonathan!! Yeah I actually tried that many times before, and there were absolutely no problem😎👍 The colour wasn't as vibrant as this video, but the taste was the same mate😉👍
📖Print Recipe:onl.la/SAymenX
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-Some Miso has different colour.
Which one should I buy?
(Each pages include pictures)
Thank you Chef Taku for sharing this! Now I do not have to buy instant miso soup in the market or grocery store! I can make a real one!
No worries Kenneth!!
It's great to see that this video was helpful for you!!
Appreciate for the comment as always😉👍
Thank you for watching!! (ご視聴ありがとうございました！)
This is the very basic and classic combo of miso soup.
But you know what?
You can add whatever you want!!
Get creative and have a fun!!
If you found interesting combo,
let me know in the comment!!
今回は基本的な組み合わせの味噌汁を作りましたが、
具材の組み合わせははっきり言って無限大です！！
季節のお野菜や魚介、お肉など色々試してみましょう！！
もしあなたのご家庭特有の面白い具材の組み合わせ
があれば、是非コメント欄で教えてくださいね！！
Hi may i know what happened to your second channel? The one with the calm music version?
@@Brian-le5qnyeah it's still exist!
Seach "CHEF'S LABO calm edition" 😎
Then you'll find it!!😉
Sorry for inconvenience🙏
Hi there chef may I know which miso are you using I am having a difficult time to choose one
@@aliciaang1358 I attached the link in below for you to see!! Buy the ones called "White Miso" that's the one for general uses😉
I will write an article about Miso on my website as soon as I got a chance. So please stay tuned! !👍😎
onl.bz/2X8uBag
@@CHEFSLABO thank you
You have no idea how big my smile was when i saw you dip that carrot, mushroom and the other veggies
I had no idea you can do that, rather im too afraid to try it on my own.
Thanks as always!! 😄
No worries SpeedyJustice4U!!
Basically you can add anything👍
So have a fun!!😉
I love the tips you always present in your video. I know there's a tricky part where you can make your miso soup bitter, and this video explain it really well! Thanks for the video!
Cool tips to know not to press the bonito, overcook the wakame, and gently cook the tofu. Now I know why the wakame is sometimes bitter in restaurants lol! Thanks Chef!
I think you are in my personal top 10 cooking channels chef.
thank you for the amazing videos.
Thank you so much for the tips in English! Your tips really help beginners!
Thanks Chef for this video! I finally understand why I fail when I make miso soup, it's because I used to put the paste in at the beginning.. I will use your method the next time!
I usually do that too. I had no idea.
Thank you so much for your excellent videos. Love your work. Could you make a video on how to cook a typical japanese breakfast, incl. shiozake and tsukemono. Thanks
I made this today and it was so good! My family enjoyed it too :) thanks for sharing your recipe with us!!
Thanks Amie L !!
It's such a great feeling that my recipe helped you!!
Thanks for leaving me a comment!😉👍
I just made this!! Thank you so much for the recipe! It turned out great even though it was my first time making miso soup :)
Oh my my finally! Healthy and heary dish! Thank you so much!! I’ll try to find some of that miso paste here in philippines
Yummm ... and the wakame seaweed ... what a beautiful green 😊 ... looks good, tastes good
Thanks Yoyo!!
This is a dish which can stay with you for life time😉
I hope you will make it soon👍
wow so well described recipe ❤
Oh! I was waiting for that recipe! Thank you Sensei! I'm goint to try this for sure!
No worries Alisson!!
This dish can go well with any Japanese main meal!!
Hope you will make it again and again!!😉👍
I don't like to pre-soak the wakame before adding to the soup; it always ends up too soggy, so I add it dry. Perfect texture every time! But it's ocean aroma (that's different from kombu somehow) flavors the soup distinctly, so bear that in mind if you prefer it not be there
Simple and easy to understand ❤
Great recipe!
I'm very interested in Japanese food!
Your video is helpful to me.~😊
Thank you for sharing a great video!
No worries 단짠린 Rin's vlog!!
I'm glad that this video was helpful for you!!
Thanks for the comment😉👍
This makes miso hungry.
Chef, can you make a “Otoko Ryori” series? For busy single men who love good and tasty foods but can be prepared quickly? Please?
Thanks Chef, this is the recipe I needed!
At first you say to soak the kombu seaweed or use dashi podwer. Can I use the dashi powder together with the kombu seaweed and leave out the bonito flake or should I replace it with the kombu seaweed? I have both kombu seaweed and dashi powder but I don't have bonito flake. I would like to use the water with kombu seaweed and then replace the bonito flake with dashi powder. Also, I use organic unpasteurized brown rice miso because having digestive problems, this type of miso helps me a lot. 😊
Welcome back Letizia!!
If you have the both kombu and dashi powder, but no bonito flakes,
there are 2 choices:
1: Use 7-8g of kombu instead of 5g. and skip bonito flake part
and dashi powder.
2: Just like you wrote, soak kombu and water, and use the dashi powder
as the replacement of bonito flake.
One thing you can add to that is:
-Your dashi powder should be the one with bonito flavour.
(There are "Kombu dashi powder" which doesn't have bonito flavour)
Usually there is a picture of bonito or kombu on the package.
So you can probably identify which type yours are.
If yours are "Kombu dashi powder",
follow the "Choice 1" that I wrote on above.
Hope this reply helps!!
Thanks for coming back😉👍
@@CHEFSLABO Thanks Chef! You are always very helpful and accurate in your answers and I'm sorry if I ask you so many questions every time ☺️
@@letiziaserenaausiliaincorv3824 No worries!! You are helping other viewers who possibly have same questions!! So it's good for me too!!😉👍
Excellent video!
This looks great
Yay! Looking forward to this one!
Good news Amber U!!
This dish goes well with any mains,
so hope you will try it soon!!😉👍
Hello from California 🤗
Thank you for your video..
Salutations 😋
No worries Barbara!!
Thanks for leaving me a comment😉👍
This looks so delicious! Bought all the ingredients and will try tomorrow. Will this be enough for 4 people?
Thank you for the recipes. You have a good weekend😉🥰
Thanks Teresa!!
Appreciate for the comment as always!!😉👍
Anytime Chef! you need some time off 😉 Just take care of yourself please👌🤗❤
@@teresawilliams1865 Thanks Teresa!! Yeah since you advised me, I consciously take some break for every 1.5 -2 months 😉
Thanks for the the message👍
@@CHEFSLABO ☺❤
Japanese People eat this for breakfast sometimes right? Would love to try out!
Yes Bianca!!
We eat it for almost every meal😁
Miso is a fermented food.
So it's quite good for your health to eat it regularly😉👍
Chef Labo, pls teach how to choose good quality of miso. Bought one but tasteless. Ty 🙏
Thank you, Chef Taku ☺️ Do I understand correctly, that kombu needs to be soaked in room temperature water, not in hot water?
HI Anastacia!!
Yes you are right. Just soak in room temperature water please😉 Sorry for late reply!!🙏
Need to get myself to a japanese grocery asap
Nom. I must try to make this myself!. :)
No worries Mus Cetiner!!
Miso is a fermented food.
So it's good for your health to eat it regularly!!
Hope this recipe will stay with you for long!!😉👍
I'll have to give this a try, my family is very big fan of Miso soup. Last night we made your dumpling recipe but used turkey instead of pork, it was a big success! Now my wife tells me she wants a takoyaki pan 😂
Hi Carlos!!
Great to know that you liked the dumpling recipe!!😉
This miso soup is something healthy and goes well with anything!!
So hope your family like it!!
And takoyaki pan is definitely worth for having fun with family👍😉
@@CHEFSLABO Is there a takoyaki pan you would recommend?
@@_Carlos I use an iron pan and gas stove in my Takoyaki video, but it's lot easier to buy Takoyaki grill like the attached picture.
This is just an example.
Not my favourite brand or anything.
But you can see how it should be looks like😉👍
www.ebay.com.au/itm/203779015121?chn=ps&_ul=AU&norover=1&mkevt=1&mkrid=705-139619-5960-0&mkcid=2&itemid=203779015121&targetid=1278276342187&device=c&mktype=pla&googleloc=1000286&poi=&campaignid=10101784955&mkgroupid=124139256393&rlsatarget=pla-1278276342187&abcId=9300367&merchantid=116294652&gclid=Cj0KCQjw5-WRBhCKARIsAAId9FmIPBg6KG4ZvLRmyapKjLBL073PjnzaRYjH3C_rxJYBHyD0Nrt4FlMaAruhEALw_wcB
What do you do with the leftover water or wakame? Any use for another recipe?
You Can Either Cut Out Or Down On The Fish In A Miso Soup.
Hey,i miss you recipes chef.What are you doing?
はい味噌汁👍
Thanks Wagner as always!!😉
I really appreciate that you always give me a comment😉
Makes me really motivated👍
Hi chef .how to cook white sos pasta
Great video Chef! Would you recommend Ajinomoto dashi granules as a substitute for bonito flakes?
sorry I see you've already answered this below!
No worries Jacky!!
Thanks for leaving me a comment my friend😉👍
Chef kunbo and dashi powder?
Hi Chef Taku. I like making miso soup, but always feel like it's so wasteful to toss katsuboshi away. Do you know of any ideal uses for boiled katsuboshi after you make a broth with it?
Hi Zero Ambition!!
You can have a look on my Furikake recipe!!😉
ruclips.net/video/46AA7zcOhUA/видео.html
@@CHEFSLABO Looks like a bit of work, I'll try it!
I did something like this back in the autumn when I found a red kuri squash on sale and really wanted to try it!
Would this be served as a meal on its own or would it be served with something else?
Hi James!!
This dish is typically served with main meal in Japan😉
But in some of the western countries like here in Australia,
it's served as an appetiser😁
So it's up to you my friend!😁👍
@@CHEFSLABO Thank you chef! I shall have to choose another of your recipes to serve with it :)
If I added the seaweed straight into soup than soaking will it make a difference?
Good question Jonathan!!
Yeah I actually tried that many times before,
and there were absolutely no problem😎👍
The colour wasn't as vibrant as this video,
but the taste was the same mate😉👍
@@CHEFSLABO thank you. I think it is as you said, if boiled too long it'll be bitter
Hello what kind of Miso paste did you use . Please
You can use any kind of miso fir your liking. If you want to find out more, please check the FAQ link in the description 👍
@@CHEFSLABO 👍🏾 thanks
may i ask the soup of kake udon is like miso soup but without miso?🙏🙏🙏🙏
Similar!!
Usually a tiny bit of salt or light soy sauce is added, otherwise almost the same😃 (without using miso)
@@CHEFSLABO thx