welcome to Mrs. Lin's Kitchen
today I'm going to show you
how to make miso shiru
which is miso soup in Japanese
miso shiru is a common dish
that are eaten almost on a daily basis in Japan
I am going to show you
how to make this soup
as well as dashi which is the soup stock
for making this dish
I'm also going to show you
some of the common ingredients
that are used for this recipe
the most important ingredient
for miso soup is the miso paste
they come in many different forms
but the most common ones
are the red and
white paste
though they do come in a mixture of red and white as well
the red paste is considered more flavorful
it has been fermented longer
as the white one is considered sweeter
they also come in many different brands
so you will need to experiment and
find the best brand to suit your taste
once the miso soup is made
you can add other ingredients
to make the soup more flavorful
the most common ingredients are
thinly sliced green onion
and diced soft tofu
try and make the soft tofu as small as possible
for your soup
you can also find dried edible seaweed
which is called wakame in Japanese
depending on the region of Japan
some areas also put in fish
clams and other vegetables as well
experiment them around
and find your ideal soup combination for your family
for the dashi
we will be using dried kombu
which is dried kelp and katsuobushi
which is dried bonito flakes
to clean the dried kelp
simply wet a paper towel and
wipe lightly
you'll want to keep the white powdery substance
on the dried kelp
as it provides the natural umami flavors
for your soup stock
we will only need about a four inch strip
which will need to be soaked
in cold water overnight
so the flavors can fully release into the water
if you're in a hurry
you can also leave it for a few hours
but overnight is preferred
once you're done with making your miso soup
you will also need some
soup bowls
to put your soup in
we recommend using the traditionally
looking Japanese soup bowls
the ones shown are plastic
and mimic the style of
the traditional wooden lacquer miso bowls
some bowls come with lids and
some don't
and you can also find wooden bowlsas well
the reason we recommend these
plastic and wooden soup bowls
is because they do not conduct heat
as fast as ceramic bowls
so you will be able to hold up your bowl
and enjoy hot miso soup
so let's go ahead and get started
here is the ingredients overview
if you have instant dashi available to use
you can use that as well
for the soup stock for this dish
to make the soup stock for
a miso soup
which is called dashi
prepare four cups of cold water
into a bowl
with the four inch strip of dried kelp or kombu
allow it to soak overnight
so that all the natural flavors
of the seaweed will release into the water
next
pour a soaked kelp and water into a pot
on high heat
you will want to allow to heat just
until it is about to boil
and remove the kelp
if you allow the seaweed to boil
the water will become slimy
which is not preferred for miso soup
as the water then begins to boil
pour in 2 cups of Katsuobushi
or dried bonito flakes
turn off the heat
and allow to sit in the heated water for 5 minutes
once 5 minutes pass
strain out the dried bonito flakes
to reveal golden and flavorful dashi soup stock
once drained
turn on the heat once again
to a medium-high heat
and skim off any white bubbles out of your dashi
pour in the soft tofu
pre-soaked wakame
or edible seaweed
and allow it to boil
turn off the heat
then you can begin putting in the white and red miso paste
to put in the miso paste
grab a small strainer and
spoon and mash the paste into the strainer
with the help of the soup stock
this will create the cloud like miso paste
always seen in miso soup
finish off with sliced green onions
and you're all done
again if you have
instant dashi stock available
skip to simply heating up the soup stock
turning off the heat
then mixing in the rest of the ingredients then miso paste
so now the miso shiru is ready
so I have two tips for you
miso paste is actually
giving you the the saltiness of the soup
so you can adjust the paste according to your taste
and I use the combination of
the red and white
because the red gives you that strong flavor
and the white one
that's giving me that sweetness
for the soup
so I like that two combination
but you just wanted to use
just a red or the white
it's perfectly okay
if you also don't like the fish flavor
coming from the katsuobushi
you can also leave that ingredients out
and the dashi will taste is fine
so I hope you enjoy watching me
make miso shiru today
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and happy eating