konnichiwa, it's Nami from just one cookbook
as Japanese we drink miso soup almost every day and it's always served together with steamed rice
we don't get tired of it because we change the ingredients for the miso soup every time
a lot of people ask me how to make miso soup
and I always tell everyone it's so easy to make with just a few simple ingredients
I hope you will enjoy making miso soup at home after watching this video
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all right, let's get started!
clean 20 g (4" x 5") kombu with a damp towel
soak the kombu in water for 30 minutes or overnight in 4 cups of water
pour kombu dashi into a saucepan and slowly bring to boil on medium-low heat
right before boiling, discard the kombu
add 3 cups katsuobushi and let it simmer for 30-60 seconds
turn off the heat and let steep for 10 minutes
strain over a fine-mesh sieve and the stock is ready to use
clam miso soup
bring 2 cups (480 ml) dashi in a soup pot to a boil
add 6 manila clams
once the shells are open, turn off the heat
put 2~3 Tbsp miso inside a ladle and slowly add dashi into the ladle to dissolve miso completely
daiko miso soup
in a soup pot, add dashi and sliced daikon
add hard ingredients before boiling dashi
add soft ingredients after hard ingredients are cooked
turn off the heat and add 2~3 Tbsp miso
dissolve the miso completely and serve
cabbage miso soup
add cabbage to dashi after boiling
add shimeji mushrooms
turn off the heat and add 2~3 Tbsp miso
tofu miso soup
add miso to hot dashi
add tofu to miso soup
serve the miso soup in the soup bowl
add wakame and green onions as topping
add blanched spinach to daikon mso soup
there are many kinds of miso you can use for miso soup
you can add many ingredients to miso soup
itadaki masu!
I hope you like this miso soup recipe nothing is better than homemade miso soup
let me know what is your favorite type of miso in the comments below
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thanks so much for watching see you next time
mata ne!