thank you! You can save them and make furikake with the kombu (I'll do a recipe for this in the future) and for the mushrooms, you can slice them, and use them in a stirfry :)
Do you have this recipe written up with quantities? Wondering if doubling this would be pretty straightforward or if you would use less than double the seaweed. Not sure how intense the flavor is. Thank you so much, can’t wait to try!
Hi! Yes it's in the description box for you :) I'll add it here in any case: DASHI (VEGAN + VEGETARIAN): 1L water 10-15g kombu (MAKE SURE IT'S KOMBU! Not other types like wakame etc) 10g dried shiitake mushrooms * SOAK OVERNIGHT for the most flavour :) MISO SOUP: 300ml of dashi 1 heaped tbsp of miso paste spring onions *OPTIONAL: savoury mochi, thinly sliced potato (we don't do big and chunky and japanese cooking!), japanese tofu (soft) You can also watch my reel on instagram and see the recipe in the caption for that video: instagram.com/reel/Cfafm8OARgV/
Keep the ratio the same for the stock, you can soak the kombu + shiitake in the fridge overnight OR you can simmer on low heat and remove the kombu once it starts to bubble a bit (and simmer for 15 min or so).
Why not add the shiitakes back in at the very end? They are so expensive and flavorful, and they weren't even boiled/stewed, so there must be more life in them.
I would say try an online store that ships worldwide, maybe on ebay or rakuten? the japanese word for it is 切り餅. search.rakuten.co.jp/search/mall/%E5%88%87%E3%82%8A%E9%A4%85/?l-id=s_search&l2-id=shop_header_search
I mean the soup is delicious with so much kombu.... BUT kombu is rich as hell in iodine, 10-15grams of kombu is somewhat of a 5x of the daily need for iodine so it is kind of a over doseXD Not gonna lie, because of my Europian origin i can not handle that big load of iodine and i had thyroid issues for a day or two with as little as 4gramms of kombu in my dashi. So for anyone that is feeling his airways swell up and a constriction at the neck (thyroid) should consider lowering the kombu amount
Gotta corrext my self, max daily amount of iodine is obtained from 0.8-1g of kombu (according to the packageing on the dried kombu) So 10-15 grams is like a 10-15 times overdose. So once again , if you can't handle this much iodine dont cook with this much kombu :)
@@gampi6665 you can use dried shiitake mushroom, sliced onion (and add some carrot, spring onion roots) and simmer that down with water to make the dashi as an alternative. Or sometimes I use this vegan dashi powder ruclips.net/user/redirect?event=video_description&redir_token=QUFFLUhqbkJGNzNsOWlBcUthLUlFSlZzV2lQcGdUTUpwUXxBQ3Jtc0tra29mWUhkSXBKbldLM09PRzZxMFh5NkR1bHhDTnU5WTd4bXFMa3pzWlNuR0JGbTUtOS1pOFlyNU9mOEtvTFZzRGF4MFB2MDhHQXNPcHEwdlhYYXBjbHExQkppMnlsOFdGb3J4SGppclNXa3BnT1NfMA&q=https%3A%2F%2Fumamito.com%2Fcollections%2Fdashi-packed%2Fproducts%2Fumami-dashi-vegetables%2F%3FDyoutube%26Dad%26DKuroNekoKitchen
Didn't expect the Miso video to be up so soon! Thanks a lot! Is it also possible to leave the Kombu and Shiitake mushrooms in the water for 2 nights? :)
it has a seaweed taste, but we do not drink the kombu alone. Using western vegetable stock does not work for miso soup or udon, it must be a fish base or kombu/shiitake base
in Japan we never add salt to miso soup, the miso paste is salty itself because it has salt added to it before it ferments + kombu soup stock has sodium too.
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Just made this and it turned out really well! I had sweet potato on the side instead of rice :) SO YUMMY!
Love the little totoro in the thumbnail, so cute! 💕
lol thank you!! xx
Yummy... I love miso 🥣! I love everything Japanese .. the people, the culture, the food !!! Subscribing!! ❤❤❤❤
thank you so much!
miso soup makes my heart happyyyy p.s. you're super gorgeous girl!!!!!
I love miso it's so heartwarming!! but not those instant sachets omg lol thank you! >.
@@KuroNekoKitchen hey now thats how I started to like miso lol, but now i buy the paste and all the ingredients haha
Makes me hungry and wanting to make miso soup. Well-done.
thank you!
Miso. Soup. Is. My. Favorouite. With. Rice. Healthy. Also. With. Veg.
what did you do whit mushrooms? thanks a lot
I’m sick in bed right now with a cold and this is all I want 😭
please make it!
Love this recipe Amy! just wondering what do you do with the mushroom and seaweed after taking them out? Don't want to let them go to waste :////
thank you! You can save them and make furikake with the kombu (I'll do a recipe for this in the future) and for the mushrooms, you can slice them, and use them in a stirfry :)
@@KuroNekoKitchen omg yum! Can't wait for the next video!
This makes me hungry now and I will try it
I hope you like it! :) I'm in the process of editing a miso ramen video so stay tuned for that too :)
@@KuroNekoKitchen tks I will be waiting :)
Do you have this recipe written up with quantities? Wondering if doubling this would be pretty straightforward or if you would use less than double the seaweed. Not sure how intense the flavor is. Thank you so much, can’t wait to try!
Hi! Yes it's in the description box for you :) I'll add it here in any case:
DASHI (VEGAN + VEGETARIAN):
1L water
10-15g kombu (MAKE SURE IT'S KOMBU! Not other types like wakame etc)
10g dried shiitake mushrooms
* SOAK OVERNIGHT for the most flavour :)
MISO SOUP:
300ml of dashi
1 heaped tbsp of miso paste
spring onions
*OPTIONAL: savoury mochi, thinly sliced potato (we don't do big and chunky and japanese cooking!), japanese tofu (soft)
You can also watch my reel on instagram and see the recipe in the caption for that video: instagram.com/reel/Cfafm8OARgV/
Keep the ratio the same for the stock, you can soak the kombu + shiitake in the fridge overnight OR you can simmer on low heat and remove the kombu once it starts to bubble a bit (and simmer for 15 min or so).
@@KuroNekoKitchen Thanks!
Got the ingredients and ready to try it :-). Do you soak the stock in the fridge or room temp overnight?
Yay! Let me know how it goes :) either is fine! If it is warmer where you live I'd do in the fridge :)
Bravo Amy pour cette vidéo incroyable! 頑張って👍 Can’t wait to see the French version!!
Where does one get miso paste n dashi granules from. Anything to do with Japanese cuisine as I live in India. Please help.
An asian or japanese grocery store! Try online like iherb even!
Why not add the shiitakes back in at the very end? They are so expensive and flavorful, and they weren't even boiled/stewed, so there must be more life in them.
I never grew up eating them in the soup, my mum always kept it simple. You can save and use them in other recipes, it's personal preference
Does Kombu give a vital flavour?
yes!
I like to learn recipe from you ❤️
I luvvvvv miso soup. Great recipeeee!! ❤❤
ily xx
This is so helpful, thank you!!
You're so welcome!
I've been trying to find these mochi rectangles forever, I never see them in any asian grocery stores where I live 😢
I would say try an online store that ships worldwide, maybe on ebay or rakuten? the japanese word for it is 切り餅.
search.rakuten.co.jp/search/mall/%E5%88%87%E3%82%8A%E9%A4%85/?l-id=s_search&l2-id=shop_header_search
This looks so delicious 😍🤤
are you asutralian i often hear them say "water" that way. sounds like woter.
This makes me hungry.
I mean the soup is delicious with so much kombu.... BUT kombu is rich as hell in iodine, 10-15grams of kombu is somewhat of a 5x of the daily need for iodine so it is kind of a over doseXD
Not gonna lie, because of my Europian origin i can not handle that big load of iodine and i had thyroid issues for a day or two with as little as 4gramms of kombu in my dashi.
So for anyone that is feeling his airways swell up and a constriction at the neck (thyroid) should consider lowering the kombu amount
Gotta corrext my self, max daily amount of iodine is obtained from 0.8-1g of kombu (according to the packageing on the dried kombu)
So 10-15 grams is like a 10-15 times overdose.
So once again , if you can't handle this much iodine dont cook with this much kombu :)
@@gampi6665 you can use dried shiitake mushroom, sliced onion (and add some carrot, spring onion roots) and simmer that down with water to make the dashi as an alternative. Or sometimes I use this vegan dashi powder ruclips.net/user/redirect?event=video_description&redir_token=QUFFLUhqbkJGNzNsOWlBcUthLUlFSlZzV2lQcGdUTUpwUXxBQ3Jtc0tra29mWUhkSXBKbldLM09PRzZxMFh5NkR1bHhDTnU5WTd4bXFMa3pzWlNuR0JGbTUtOS1pOFlyNU9mOEtvTFZzRGF4MFB2MDhHQXNPcHEwdlhYYXBjbHExQkppMnlsOFdGb3J4SGppclNXa3BnT1NfMA&q=https%3A%2F%2Fumamito.com%2Fcollections%2Fdashi-packed%2Fproducts%2Fumami-dashi-vegetables%2F%3FDyoutube%26Dad%26DKuroNekoKitchen
Ok so I’m actually going to make this soon - I’ll tag you on Insta when I do it!
Didn't expect the Miso video to be up so soon! Thanks a lot! Is it also possible to leave the Kombu and Shiitake mushrooms in the water for 2 nights? :)
you could probably! Store it in the fridge or it might go off/kombu could go slimy :)
1:38 How does it taste after that step? Does it taste fishy?
it has a seaweed taste, but we do not drink the kombu alone. Using western vegetable stock does not work for miso soup or udon, it must be a fish base or kombu/shiitake base
@@KuroNekoKitchen thank you for the Information! 😊
Nice recipe!
By the way, you look Mexican.
thank you! oh really?
I can't imagine this tasting good, because there is no salt in it.🤔
in Japan we never add salt to miso soup, the miso paste is salty itself because it has salt added to it before it ferments + kombu soup stock has sodium too.
@@KuroNekoKitchen ah, okay. Thank you for the info! 😊
First comment!!!