Miso soup is a traditional Japanese dish made with dashi stock, fermented soybean paste, and various ingredients that vary from region to region. It's delicious, warming, and perfect for any Japanese meal. Let's learn how to make classic Japanese miso soup from scratch!

INGREDIENTS:

 - Homemade Dashi

 - 10 g dried kelp - (kombu)

 - 1 liter cold water

 - 15 g bonito flakes - (katsuobushi)

Miso Soup

 - 150 g tofu - firm or silken - cubed

 - 30 g fried tofu pouch - thinly sliced

 - 30 g green onion - thinly sliced

 - 30 g fresh shiitake mushroom - thinly sliced

 - 1 tbsp dried wakame seaweed

 - ¼ tsp soy sauce

 - 4 tbsp miso paste

 - finely chopped green onion - optional garnish

hey everyone it's yuto from such a

recipes.com and today i'm going to 

you how to make traditional japanese

miso soup from scratch this dish is

delicious warming and the perfect side

dish for any japanese meal

this recipe takes approximately an hour

makes about one detail of me soup which

is about four to five servings

first i'm going to show you how to make

a simple aw sedashi using drug kulp and

bonito flakes

start by taking a pan and adding one

liter of water the water should be cold

at this point

then we drop in 10 grams of drug kelp in

japanese we call this kombu

the first step is to leave this to soak

for 30 minutes this allows to soften and

slowly stir to release its flavor

after 30 minutes it should look like

this as you can see the kombu has

softened and more than doubled in size

so now we can move this over to the

stove

turn on the heat to a low to medium low

setting by heating it slowly the kombu

has more time to release its flavor

it's also easier to make sure we don't

boil it

we just want to heat up until almost

boiling keep an eye out for bubbles

starting to appear

once we get to this point remove the

kombu from the water and turn up the

heat

we're going to bring it to a boil this

is currently a simple kombu dashi which

can also be used as it is if you want to

make a vegetarian soup

once it reaches boiling turn off the

heat and add 15 grams of bonito flakes

in japanese we call this katsu bushi

they're dried shavings of skipjack tuna

allow them to soak five minutes you

don't need the heat on here because the

liquid is already near boiling

the reason i don't cook these is because

i don't want the katsuobushi flavor to

be too overpowering this method makes a

delicate dashi which is full of umami

while we wait the five minutes let's

prepare some ingredients for the soup

here i have about 30 grams of spring

onion i already used the green part for

some other dish but you can use the

green part too if you like

i'm just gonna cut it into diagonal

slices like this

next i have two pieces of twice fried

tofu we called abraca i just cut into

thin slices i love adding abroad because

it has a light sweet flavor and a nice

spongy texture but it's totally

optional so don't worry if you can't

find this ingredient

lastly i have some tofu this is about

150 grams it's up to you whether you

want to use firm tofu or silken tofu

just cut it into small cubes like this

okay our ingredients are prepared if you

want to add more ingredients i recommend

things like fresh water clams or other

vegetables like mushrooms

the katsuoba shoe has been soaking for

about five minutes so now we're gonna

strain the dashi

take a bowl place a message

inside and line it with kitchen paper

this is gonna catch all the tiny bits

from the katsuobushi and make our broth

nice and clear i love the taste of

homemade dashi but of course it's also

okay to use dashi bags or dashi powder

if you want to know more i've written a

lot about types of dashi on my blog

okay let's pour this beautiful homemade

dashi back into the pot

we're gonna heat this up on medium and

bring it to almost boiling

once it's starting to boil add your

spring onions and aburrage i'm also

adding a tablespoon of wakame which is a

type of seaweed this is a common miso

soup ingredient but it's also optional

if you're adding a lot of ingredients

make sure to put the ones that take

longer to cook at the beginning and then

add the ones that take less time later

next i'm adding a tiny bit of soy sauce

just quarter of a teaspoon

now lower the heat to a simmer just to

keep it from boiling and it's time to

add our miso paste i recommend using a

mesh spoon or something like this a

ladle also works add four tablespoons of

miso paste and whisk it in gradually by

just submersing it in a little bit of

dashi at a time

the reason we don't drop it directly

into the soup is because miso paste tend

to be kind of chunky and it doesn't

dissolve in hot water easily

we need to break up and add it gradually

so that tiny bits distribute evenly

throughout the soup

i'm using also miso which is a mixture

of red and white miso but you can use

whichever miso paste you prefer why miso

is usually quite mild whereas red is

quite rich i find the yellow miso is the

best of both world

however different miso can have

different saltiness so

always make sure to taste as you add

okay finally i'm gonna add my tofu and

just leave it on the low heat for a few

minutes to warm it through

be careful not to boil the soup after

you've added this miso paste because it

tends to lose its flavor if it's heated

too much

okay it's time to the shop

i recommend eating the miso soup on the

day it's made and if you need to reheat

then it's better to do so on the stove

so you can make sure you don't boil it

sprinkle each bowl with a bit of green

spring onions for some color and there

you have it delicious miso soup the

perfect addition to any japanese meal

thanks so much for watching if you

enjoyed this video don't forget to like

and if you're looking for inspiration on

what to serve with your homemade miso