Miso soup | 5 MISTAKES to avoid when making miso soup (with recipe)
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- Опубликовано: 13 июн 2024
- enjoy a good miso soup with tofu? if so, perhaps in this video, you'll discover something new to help made your next small bowl THAT MUCH BETTER!
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😛 as you may know, miso soup is an essential part of a traditional japanese meal. its one of the simplest and tastiest soups you can make.
as you finish watching the video, hopefully you'll know exactly what NOT to do next time you try making miso soup.
and if you're new here, make sure you check out the other videos i mentioned as part of this brand new first season of the plant based japanese kitchen.
🙄 did i miss anything? share your thoughts and feedback in the comments
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Хобби
Whats one thing your gonna do differently next time you make miso soup? Lmk in the comments 🤗
I would love to see a full traditional meal recipe that is also vegan, you videos are elite in production quality. One of the best channels on the internet ever!
Rehydrate topings separately, I've always just chucked it in at the end!
I appreciate this really. A meal recipe will be a wonderful idea for my next videos. Thank you so much for your suggestions!
what kind of toppings do you always use?
I love potatoes in mine. I think yam next time.
I've been told by a miso "expert" that white miso is traditionally used in summer as sweeter foods expand/cool the body whereas the darker saltier miso is used in winter as it withholds heat so warming during winter. I've noticed I'm not able to find as many white or shiro miso in winter. More importantly than taste, boiling destroys the probiotic features of miso!
Thanks for sharing this with us! :)
Ok😊
Yes it's a yin (summer) yang (winter) thing : )
I am 67 and I have never eaten Japanese food. Don't get out to restaurants but I love to try out different ways of making food. I make kimchi myself and I eat it almost every day. So glad I found you so now I start my Japanese food adventure.
on dried shitake mushrooms, I have found the stems to be very tough, I hate to throw things out so I mince them very small. I am fond of celery as a soup stock -
If you make me q qt of k8mchee I will take you to Japanese dinner
It's great to have someone demystify Miso soups! Thank you.
Absolutely my pleasure! Demystifying Miso soup is the name of the game, and I'm thrilled you found the video helpful! If you ever have more questions or want to explore other Japanese culinary tips, just give me a shout.
I've heard that boiling miso can kill the beneficial probiotic bacteria. One "tip" I use is to dissolve the miso first, in room temperature water, before finishing cooking of the other ingredients. It dissolves pretty rapidly (especially when "encouraged" by a fork...), and makes adding it quick and easy.
(I also like to add tofu, natto, and mushrooms! Part of a great breakfast!)
🥦
Same. I don't even order it in Japanese restaurants because they always boil it.
That's a smart tip! Dissolving the miso in room temperature water definitely helps preserve those beneficial probiotics. And your breakfast miso soup sounds like a dream - tofu, natto, and mushrooms? Talk about a flavor-packed way to start the day!
@@alldayieatlikeasharkunless you’re eating your miso cold, or lukewarm, killing the probiotics is inevitable. and that’s fine, they’ve done their job at this point.
most people prefer to eat their soup at 45-60C (113-140F), at these temperatures, there’s almost zero chance of any probiotics surviving more than a couple of seconds (minutes tops).
@@kam_iko absolutely, you make a great point! While heating miso soup may kill off probiotics, it's all about enjoying that delicious flavor. Plus, as you said, the probiotics have already worked their magic by then!
@@alldayieatlikeasharkfriend, just came across your channel. Awesome . 👏👏🫣🫣but . I hope you don’t be like some who agree with every comment made , just so as not to offend ..🤔🤔 we would like the probiotics to hit our insides alive . Not dead due to being boiled to death 💀.. 🤷♂️🤷♂️🤷♂️ just saying .
I am just learning how to make miso soup. Learned some important tips today:no boiling and keep it covered. Thank you.
You are so welcome! :) Hope you enjoy making miso soup :)
the probiotics die at 115 degrees...."no boiling" isnt gonna cut it....
I love this channel. You're charming. You explain things in such a personable, gentle way yet manage to ingrain all the 'dos' and 'don'ts' into my noggin without having to be all strident and obnoxious about it. That's an overlooked personality quirk in people: quiet, friendly 100% effective persuasion with no hyperbolic flourishes or aggressive, flashy tone or presentation. The perfect educator. Thanks for doing your bit to make sure my kitchen always smells wonderful and produces delicious food.
Thank you! That's a very inspiring feedback. Glad that this channel and the videos are helpful. What's your favorite recipe so far?
@@alldayieatlikeashark Oh where to start! The ideas for cooking with tofu one; the things to do in wintertime Japan, the grilled mochi, rice bowl ideas (perfect now that the winter is coming to England) and of course, the tsukemono ideas. So many! The kinds of videos I wish people would do with regards to cultural education and social confidence, is showing folks how to correctly navigate themselves through a hotpot restaurant, a BBQ Korean-style restaurant (even using veg) and any of those other unfamiliar traditional set ups with many moving parts which may deeply confuse and embarrass the uninitiated but respectful and enthusiastic travellers. If generous RUclipsrs had never talked me through how to eat morisoba and know what to do with the sobayu, the teapot that accompanies the plain noodles, I'd have been mortified and just stared at it with a mild anxiety. I'm so grateful when these things are explained well. You too have a knack for communication. I like you doing it your way.
I've been making miso soup for years, and this video is the first time I've heard the suggestion of keeping it covered lol. Makes sense, obviously, but it's usually not an issue since I eat it right away.
I'll add that, if someone is just getting started or only wants to get one type, I suggest the shiro / white kind. In my experience, it's easier to make that kind more like the aka / red one (a good soy sauce is the key) than it is to make the red kind like a white one.
Isn't it funny how little tips can make a big difference? Glad you found the covered tip helpful, even if you usually dive right in! 😄 And thanks for the suggestion on miso types, starting with shiro sounds like a smart move for beginners. It's all about finding what works best for your taste buds, right?
I've made the brown/ red miso using big pots, bringing them to boil started with imported powder from Japan and then added cut celery and half cut onions as the base soup for other dishes like example: tonkatsu, later adding various ingredients on top of thick rice noodles, separately deep fried breaded chicken breasts then slice cut placed on top , some had ginger, boiled sweetened condensed Coca-Cola eggs etc. very yummy 😋 thank you for your advice 👍.
I really appreciate the explanation of the different components and the fact that you pronounce them, this will help me alot for my future shopping trips!
Thank you so much :)
Thank you for your instruction. Most easy to understand and follow. I have yet to try making miso soup so I welcome these tips.
Really appreciate all the little details and info in the video! even with the kanji words!
thanks so much! a good quality video indeed!
Glad you liked it! Thank you!
I love this video!! Love your channel
this was such a calming video, I love the way you explained everything. Looking forward to making miso soup with all these tips!
I'm so glad you enjoyed the video and found it calming! 😊 It's always great to hear that the explanations were helpful. Can't wait for you to try making miso soup with these tips! It's such a comforting and nourishing dish. If you have any questions along the way, feel free to ask.
I just found this channel and I already love you. Just the right amount of info and charm, you just won a new sub.
Wow, thank you! :)
Thank you so much. Looking at miso soup recipes, I was confused as to how to make it at home. Looking forward to putting this knowledge to work.
I've been trying to master miso soup so it can be consistent and delicious (I've been making it daily)
I've been looking for an in-depth video on the subject and wasn't able to find one until now. Thank you so much!
Thank you so much! :)
Love all your in depth explanations and tips thank you :)
You are so welcome!
This is so informative. Excellent
I'm very happy to find my master chef to learn from! Excellent teaching style. Arigato:)
Thank you very much!
Great tips!!! Thank you so much! Wish you much success in your channel!🙏
Thank you so much Teri!! 🥰🥰
I love your video! ❤️Very informative! I am a HUGE fan of Asian culture and cuisine and I have been interested in cooking Japanese food lately. I like to search about techniques, and ingredients before I cook. Your video is a great help, thank you!
I'm so glad! Thank you so much :)
Especially appreciated the tip to find out if the prepared Miso already has dashi in it . . . also how to recognize Japanese symbols for Organic and Made in Japan. I've never made Miso soup but purchased White Miso earlier this week and have dashi on order. Can't wait start experimenting with various veggies.
Excited for you too!
Been experimenting with historical variants of dashi with my miso soups lately. The most flavourful variant happens to be bonito flakes simmered in sake. Removes the fishyness but retains the pure umami that compliments the miso extremely well.
Thanks for sharing this!
That sounds wonderful because I do not like the fishyness of dashi! how long do you simmer the flakes for? And how much sake? If you don't mind me asking. Thank you!
wow that sounds great
That sounds really good. I would also love to get a recipe from you 😊
@@stephaniewarren4197 I use shitake, and kombu as the stock because I don't eat meat, I like the shitake if you want to try it.
A great video! I love miso and was very happy to learn that it does not adversely affect blood pressure. I am going to my local Japanese market now to try a “superior” miso 😊
I was happy after ordering dashi, miso, and tonkatsu sauce from Japan and after watching a lot of Japanese cooking channels found out they're the same brands they use 😊
Amazing video. Only just dipping my toes into the ocean that is Japanese cuisine and this was a good source of information. Many thanks
You're welcome! :)
Thank you Chef.
Good tips to go by for whoever want to make miso soup. Thank you.
as someone who is plant based and has so much appreciation for Japanese food, I am so thankful you mentioned plant-based options so much!
I always look for more dishes to learn, I find your food so light and healing, but so often there are sea creatures added to pastes and flavors for taste, and I tend to go on rabbit holes on google to find all the substituted I need. thank you for explaining it so clearly!
Hello No face. Wow! Thanks for the comment, I appreciate it 🥰 You can find more recipes at www.alldayieat.com/vegetarian/ Looking forward for your insights!
This is a great video! Helped me to make a perfect pot of soup earlier today. Also, I appreciated the list of suggestions of what to put in the soup besides the plain restaurant version. Do you have any personal favorites that you usually add, or do you appreciate lots of variety?
Thank you for the useful information that you gave!!! This is my first time cooking miso soup n thanks to you I learned some new tips!
You are so welcome! Hope you enjoy cooking miso :)
There was so much good and important information in this video. I now know of 2 big mistakes I always made when making Miso soup. Not boiling the soup is gonna make a huge difference the next time i make one and it was very nice to know the difference between white and red miso paste (In my country they are called 'light' and 'dark' miso paste in the grocery store. Also knwing that some Miso paste has Dashi already in it is a new to me. Thank you for this awesome informative video.
Thank you so much Jonny! Glad it was helpful :) Do you always make miso soup?
Same here 😄
What do you mean buy not bowling the soup and you mean adding the miso last when the veggies are done? If you don’t boil the soup, how do you cook the veggies?
@@jacknjill3000 probably it means not boiling with the miso in and adding miso at last when it's all done
This was very informative. Thank you.
Thank you! Glad this is helpful.
So helpful! ❤ it
Thank you
Wow - Now I am hungry for Miso Soup! 😀Thanks
Great advice! I already knew to add the miso at the end after the boil chills, but little of your other suggestions. Thank you!
You are so welcome, Jack!
Wonderful delivery. ..100%
Very educational thank you so much. Keep the video's coming please
Glad you found it helpful! Will do, more videos on the way. Thanks for watching! 😊
Great video. Thanks! Love miso
Thank you!
I just found your channel Thank you so much Your explanation is excellent and easy to follow and I love that you have picture illustrations and japanese words to look out for I will try making miso soup soon because my family enjoys japanese food especially sushi
Thanks, Grace. Share your miso soup with us once you've done it :)
Wonderful explaining everything. Thank you.
Thank you! Check my other videos for more tips and recipes.
I am such a nerdy foodie. I love to learn. I think this is an incredibly helpful video. My dad wanted to make miso soup & we picked up the ingredients today. I was thinking to myself. What should I make with it? Then it hit me! I can make karaage with cabbage and pickled radish on the side 🥰 I'm so excited !
Hi Krystal!! Please let me know how it goes :)
I appreciate very much you kind way of instruction & will be taking your advise on my soup preparation, Thank You‼️🌱🌿🎋🍲🫖🍶
You're so welcome! Cooking is all about learning and growing, and I'm glad you found the tips helpful. Your next bowl of miso soup is sure to be fantastic. Enjoy the cooking journey!
words that came to my mind to discribe a taste,
sensational, subtle, light, heavy, hard, sharp, cutting, delayed - emeadate (timing)
- we can cloak words to describe flavors in any way that we would a character from anime or literature is a source of inspiration😀
often fewer is, not allways. of course every rule is made to be broken.
I am shocked and grateful for your teaching me so much of value with so fast.
I listened repeatedly carefully. did the very best I could to learn.
you helped me succeed in making rice and now for the first time in my life tasty miso soup.
Many thanks !
Peace Love Happiness & Prosperity
THANK YOU for your video :) I am a miso lover and starting to have it as breakfast everyday
Thank you! Other than miso what are your other go to breakfast?
Nice video!
Glad I found this channel!!
Thank you! You can also find many recipes here in my channel :)
Great video. I never learned properly how to make miso shiru so this is a welcome lesson. You are so pleasant to watch and listen to also.
I'm thrilled you found the video helpful for mastering miso soup. 😊 And I'm glad you enjoyed watching - making it enjoyable is half the fun! If you ever have any questions or want to see more recipes, just let me know!
To keep the soup couvered is a new tip for me. Thank you from Brazil!
That was super useful, thank you for this video :)
Glad it was helpful! :)
Thanks for the tips. 🙏
I tried making miso soup today with red miso paste. It turned out disgusting, the taste was so bad and I couldn't understand what I did wrong. Thanks to you now I know: I have both boiled it and kept it uncovered. Also, I put the miso before the veggies and not for last. I was an idiot.
Thanks for the info! I hope to not make other mistakes the next time!!
Thank you so much! I'm glad you found this video helpful:) Have fun and good luck with your cooking the next time :)
@@alldayieatlikeashark thank you!!
Thank you. I learned not to boil and add miso paste at end., and cover. How long does miso paste last in fridge after opening?
Nah, Not knowing Things instinctually does Not make one an indiot, after all, after IT failed you looked IT Up instead of blaming the ingredient AS Just being bad
Now I know what I’m having for lunch today! Thanks - great video.
Thank you! Glad it was helpful :)
So far its fascinating ❤
Very well explained. Thank you 🙏
Thank you.
most informative video about miso i found in yt!!!thank you
Thank you so much! Glad it was helpful!
super helpful thank you!!❤❤❤❤
Thanks, great information
Just found your channel and am so happy with the contents i have seen. Looking forward to watching all your videos. Peace
Thank you so much! :)
Great advices. Thank you!
You are so welcome!
Great video! Just found you, looking forward to watching and trying some of your recipes. Thank you. 🇨🇦
Welcome aboard, fellow foodie! 🎉 So glad you enjoyed the video and can't wait for you to try out some recipes. Get ready for a delicious culinary adventure!
I love miso soup! Thank you for sharing!
Me too!! You're welcome :)
Great teaching video. Thank you
Glad you enjoyed it!
Excellent learnt so much from this video
Thank you!
Going to make miso soup for the first time today and this was super helpful! Might try the shiatke dashi next time!
Glad it was helpful! Have you already tried making the shiatke dashi? How did it go?
Love the details thanks
Thanks for watching! :)
Thanks for the tipps!
Thanks! Try also to make the recipes and tag me when you make one :)
Thank you for the useful tips! I love miso soup!
You're welcome! Miso soup is such a comforting and delicious dish, isn't it? Enjoy making it!
Thank you so much, I am learning to make miso, thanks for the pointers
You are so welcome! Glad I could be of help 😉
Discovered miso soup last week, now I couldn't stop thinking g about it so I looked up recipes haha thank you for this!
You're so welcome! Hope you enjoy :)
Excellent tips..thanks
My pleasure!
I love miso soup, thanks for sharing this video, i learn a lot about making miso soup one of my favorite yummy soup...
Glad you enjoyed the video and learned a lot about making miso soup. It is a true comfort food with its rich flavors. Keep exploring and experimenting with different ingredients to make it your own. And don't forget to tag me when you make one! 🍲😋
Loving all the information in this video, including the advice on plant based dashi - a vegan Canadian
Glad this was helpful for you. You can also check many recipes and plant-based dishes on my blog alldayieat.com
I certainly learnt sth. Thank you
Awesome tips. Thank you.
You are so welcome! Do you make miso soup too? :)
@@alldayieatlikeashark yes, I occasionally make miso soup, but it never turns out as good as the restaurants. Now, I know why from you.. LOL.
I really enjoyed this video, felt like I was hanging out with a homie that knew some stuff about cooking that I didn't at the time. Super chill, thanks man
Glad you enjoyed it!
very good video, thank you so much👍
Glad you liked it!
Very well done video, thank you.
Thank you! Glad you enjoyed it.
They look delicious definitely going to try this
Thanks! Have you tried making miso soup before?
Great video 🙂💛
Don't forget the daikon, folks
And wakame!!
Checking my miso paste for Dashi. Never knew. Thanks so much for the tip
You're welcome! 😊
Good tips here!
Recently I've started an interest in Japanese food & delicacies.
Those found on the Jungle site will say "Japanese style"...That to me to me denotes they are not from Japan.
Read well & thoroughly if like me, you strive to be a purist.
Amongst weeds & things I found this beautiful plant growing in my yard and realized it is shiso! Deep green leaves, purple underneath, I've collected seeds to plant. I haven't used it yet, but adding to a good miso soup sounds divine!
I also have a 2 yo burdock that I'm wanting to add to a dish!
Good stuff!
Glad you found the tips helpful! Exploring Japanese cuisine is such a rewarding journey, right? And you're absolutely spot on about being cautious with "Japanese style" claims. It's all about authenticity! Your shiso find sounds amazing! Fresh homegrown ingredients always add that extra flair. And burdock? Nice touch! It's all about those unique flavors. Keep experimenting and enjoying those delicious dishes! 🌱🍲
Plant based Japanese food. Exactly what I needed
i'm interested to know why :)
@@alldayieatlikeashark 日本 の 料理は は 一番 大好き sorry ma Japanese isn't that great ahaha but before going vegan and even know Japanese food is 90% of my cooking. The only thing I really miss is tamago kake Gohan
No worries! Was wondering where your love for plant-based Japanese food comes from! :) Glad that you love Japanese food!
Very informative
I searched for ‘plant based miso soups’ today and found your channel. I watched a couple others that didn’t mention not to add dashi if the miso paste already has it. Taking the screenshot to the market with me so I can , hopefully, identify the characters 😁
Such great tips!! Can’t wait to try making my very first miso soup !!!!!
Thank you so much 💕💕🤙🏼🤙🏼💕💕
Hope you enjoy! Thank you!! :)
I just like to add miso & soy sauce with sliced green onions and bean noodles … so simple and very tasty and can be ready in just 15 minutes.
I agree. Super easy to prepare but fills the tummy.
This is so helpful! I love this. My cooking skills in Japanese kitchen are already well trained BUT the order of when to add ingredients like miso paste was totally off. Very often I am worried about the nutrients, so I am grateful that I found this video. ☺️
Glad it was helpful! You are so welcome! :)
Love this
大変丁寧で役に立つ動画ですね。お見事。ちなみに、他の具として、動物性タンパク質(肉類/魚/貝)、キノコ類もありますね。(個人的には納豆を足すのが大好きです。)
I would call this an "Action Video", very complete and funny! Thank you!
Thanks a bunch for the awesome feedback. Glad you found my miso soup video both informative and entertaining. We aim to bring a little laughter to the kitchen while dishing out some tasty tips. 😄 Thanks for tuning in and joining the fun!
I made this a while ago. The aroma was so good, that Oumuamua turned around and is heading back to Earth!
Getting ready to attempt a salmon miso. This was very helpful
try Japanese Style Mackerel With Miso And Ginger too! www.alldayieat.com/recipe/japanese-style-mackerel-miso-ginger-misoni/
Great video! I make mis soup every morning for my wife's breakfast, and one of the fun (and challenging) things is coming up with different variations so that it isn't always the same. You can put so many different things in it! One of my favorites is okra and nameko for a neba-neba twist. Also, using aosa instead of wakame. The aosa is delicious, and it also has a wonderful aroma. Oh, and sometimes I skip the dashi and use niboshi powder instead. So many ways to mix it up.
Also, one tool that I've come to love that makes mixing in the miso a thousand times easier is a 味噌こし (miso koshi), which is a little basket-shaped strainer that you work the miso through. Eliminates the chances of there being an unincorporated lump of miso paste hiding at the bottom of the pot/bowl.
Wow, your miso soup game sounds next level! Love the creativity with different variations. And thanks for the tip about the 味噌こし (miso koshi) - definitely need to try that out!
My was a Japanese and growing, I had miso soup and still love it. I followed how my mum did her miso soup.
glad that your mum's cooking has been passed on to you! how often do you cook miso soup at home?
No boiling. Informative video, well narrated.
Thank you so much! Ready to make miso soup? :)
Me: _randomly finds this channel while trying to learn more about miso_
Also me, at 00:28 : Did he just say *plant-based japanese food*?!!!
_subscribes immediately_
Haha! Thank you so much for subbing! Hope you find my videos helpful :)
Thanks for sharing the characters. This is helpful in selecting products.
Glad it was helpful! You're welcome! 😊
I made my first miso soup today, and I followed your advice. I watched many videos, and so many boil the soup after the miso is added, even chefs! I used red miso, all I could find. I made spinach and egg and it was so filling. I was pleasantly surprised at how fast I filled up. I have unfortunately sensitive digestion and I have felt at ease since dinner, stomach very quiet. I am excited to try many variations. Thank you for your help.
Nice to know that! Glad I could help :)
Nice video, loved the use of the green screen :^)
Great video, I just learned that my miso has dashi in it!! No wonder my miso soup tasted so strong!
Thank you! I hope you still love miso.