00:09Hey everyone, it's Yuto from StatiRecipes.com and today I'm going to show you how to make
00:15traditional Japanese miso soup from scratch. This dish is delicious, warming and the perfect
00:21side dish for any Japanese meal. This recipe takes approximately an hour,
00:27makes about 1 litre of miso soup, which is about 4-5 servings. First, I'm going to show you how
00:34to make
00:35a simple awasedashi using dried kelp and bonito flakes. Start by taking a pan and adding 1 litre
00:43of water. The water should be cold at this point. Then we drop in 10 grams of dried kelp. In
00:50Japanese
00:50we call this konbu. The first step is to leave this to soak for 30 minutes. This allows
00:57to soften and slowly start to release its flavour. After 30 minutes, it should look like this. As you
01:05can see, the konbu has softened and more than doubled in size. So now we can move this over to
01:13the stove.
01:16Turn on the heat to a low to medium low setting. By heating it slowly,
01:21the konbu has more time to release its flavour. It's also easier to make sure we don't boil it.
01:28We just want to heat it up until almost boiling. Keep an eye out for bubbles starting to appear.
01:35Once we get to this point, remove the konbu from the water and turn up the heat. We're going to
01:41bring it to
01:42a boil. This is currently a simple konbu dashi which can also be used as it is if you want
01:49to make a
01:50vegetarian miso soup. Once it reaches boiling, turn off the heat and add 15 grams of bonito flakes.
02:04In Japanese we call these katsuobushi. They're dried shavings of skipjack tuna. Allow them to soak for 5
02:12minutes. You don't need the heat on here because the liquid is already near boiling. The reason I don't
02:19cook these is because I don't want the katsuobushi flavour to be too overpowering. This method makes a
02:26delicate dashi which is full of umami. While we wait the 5 minutes, let's prepare some ingredients for
02:34the soup. Here I have about 30 grams of spring onion. I already used the green part for some other
02:41dish,
02:42but you can use the green part too if you like. I'm just gonna cut it into diagonal slices like
02:49this.
02:56Next, I have two pieces of twice fried tofu we called aburage. I just got into thin slices. I love
03:04adding
03:04aburage because it has a light sweet flavour and a nice spongy texture but it's totally optional so don't
03:12worry if you can't find this ingredient. Lastly, I have some tofu. This is about 150 grams. It's up to
03:22you
03:22whether you want to use firm tofu or silken tofu. Just cut it into small cubes like this.
03:44Okay, our ingredients are prepared. If you want to add more ingredients, I recommend things like
03:50fresh watered clams or other vegetables like mushrooms. The katsuobushi has been soaking for
03:57about five minutes so now we're gonna strain the dashi. Take a bowl, place a mesh sieve inside and
04:05line it with kitchen paper. This is gonna catch all the tiny bits from the katsuobushi and make our broth
04:12nice and clear. I love the taste of homemade dashi but of course it's also okay to use dashi bags
04:19or dashi
04:20powder. If you want to know more, I've written a lot about types of dashi on my blog.
04:36Okay, let's pour this beautiful homemade dashi back into the pot.
04:43We're gonna heat this up on medium and bring it to almost boiling.
04:52Once it's starting to boil, add your spring onions and aburage. I'm also adding a tablespoon of wakame,
05:01which is a type of seaweed. This is a common miso soup ingredient but it's also optional.
05:07If you're adding a lot of ingredients, make sure to put the ones that take longer to cook
05:12at the beginning and then add the ones that take less time later.
05:18Next, I'm adding a tiny bit of soy sauce, just a quarter of a teaspoon.
05:29Now, lower the heat to a simmer just to keep it from boiling and it's time to add our miso
05:36paste.
05:36I recommend using a mesh spoon or something like this. A ladle also works. Add four tablespoons of miso
05:43paste and whisk it in gradually by just submerging it in a little bit of dashi at a time. The
05:50reason we
05:51don't drop it directly into the soup is because miso paste tends to be kind of chunky and it doesn't
05:58dissolve in hot water easily. We need to break up and add it gradually so that the tiny bits distribute
06:05evenly throughout the soup. I'm using also miso, which is a mixture of red and white miso,
06:12but you can use whichever miso paste you prefer. White miso is usually quite mild, whereas red is
06:18quite rich. I find the yellow miso is the best of both worlds. However, different miso can have
06:26different saltiness, so always make sure to taste as you add. Okay, finally I'm gonna add my tofu and just
06:35leave it on the low heat for a few minutes to warm it through. Be careful not to boil the
06:41soup after
06:42you've added the miso paste because it tends to lose its flavour if it's heated too much.
07:02Okay, it's time to the shop. I recommend eating the miso soup on the day it's made and if you
07:09need
07:09reheat then it's better to do so on the stove so you can make sure you don't boil it. Sprinkle
07:16each bowl
07:16with a bit of green spring onions for some colour and there you have it, delicious miso soup, the
07:23perfect addition to any Japanese meal. Thanks so much for watching, if you enjoyed this video,
07:28don't forget to like and if you're looking for inspiration on what to serve with your homemade
07:34miso soup, check out my channel. I've got lots of delicious recipes that go perfectly. Thanks again,
07:40I hope see you in the next video.
Comments