3 Easy MISO SOUP Recipes at Home! | 【味噌汁作り方ー日本語CC】

Hey guys!
Today, I’m back with a quick recipe on one of Japan’s most popular side dishes, Miso Soup! Full of nutrients, vitamins and flavor, miso soup is a great side dish for your rice and main! I’ll teach you how to easily make three different kinds of miso soup, depending on your mood or what you have in the fridge!

So Let’s Get Cooking!

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00:00 Intro
01:19 Making the Dashi
02:39 Assembling the Miso Soup

Ingredients

Dashi
1 liter of water
10g kombu
30g bonito flakes
1 tbsp sake
85g yellow miso paste
200g carrot
200g daikon radish
Rehydrated Wakame
Tofu
1 scallion
½ onion
1 aburaage (Deep-Fried Tofu)
How to make:
Add the kombu to the water and bring it to 60-65 degrees celsius. Leave for 10 minutes.
Turn up the heat and bring it to 80 degree celsius and take out the kombu.
Bring to a boil and then add in the bonito flakes.
Turn off the heat and leave for 3 minutes.
Strain with a colander and kitchen paper.
To the dashi, add the carrots, daikon radish and sake. Boil for 3 to 5 minutes or until tender.
With a sieve and whisk, add in the yellow miso paste.
Add in the leftover soybean skins (optional).
Serve into a bowl and top with scallions!
For the tofu and wakame miso soup, simply add small bite sized pieces of tofu and wakame into a bowl. Then on top, add the hot miso soup.
For the onion and aburaage miso soup, repeat the same process but replace the carrot and daikon radish.
Enjoy!

Director and Camera: Marcus Canning
Editor: Barry Chen