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[Music]
 

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[Music]
Today I'll show you how to make a

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Today I'll show you how to make a
 

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Today I'll show you how to make a
classic miso soup.

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I'm Nami from Just One Cookbook. Miso

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I'm Nami from Just One Cookbook. Miso
 

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I'm Nami from Just One Cookbook. Miso
soup is easy to make and it has many

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soup is easy to make and it has many
 

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soup is easy to make and it has many
health benefits. The Japanese drink miso

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health benefits. The Japanese drink miso
 

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health benefits. The Japanese drink miso
soup everyday with different

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soup everyday with different
 

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soup everyday with different
ingredients. Today we will make tofu and

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ingredients. Today we will make tofu and
 

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ingredients. Today we will make tofu and
wakame miso soup and I will also show

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wakame miso soup and I will also show
 

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wakame miso soup and I will also show
you a shortcut so don't miss it. Before

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you a shortcut so don't miss it. Before
 

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you a shortcut so don't miss it. Before
we start, don't forget to subscribe to

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we start, don't forget to subscribe to
 

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we start, don't forget to subscribe to
my channel and make sure to click the

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my channel and make sure to click the
 

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my channel and make sure to click the
bell icon for new updates. Now, let's

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bell icon for new updates. Now, let's
 

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bell icon for new updates. Now, let's
get started. Let's make dashi Japanese

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get started. Let's make dashi Japanese
 

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get started. Let's make dashi Japanese
soup stock. Dashi is the key ingredient

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soup stock. Dashi is the key ingredient
 

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soup stock. Dashi is the key ingredient
in miso soup. So, don't substitute with

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in miso soup. So, don't substitute with
 

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in miso soup. So, don't substitute with
chicken or vegetable stock. Add four

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chicken or vegetable stock. Add four
 

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chicken or vegetable stock. Add four
cups of water to medium saucepan and add

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cups of water to medium saucepan and add
 

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cups of water to medium saucepan and add
one piece of kombu. If you have time,

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one piece of kombu. If you have time,
 

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one piece of kombu. If you have time,
let it soak for 30 minutes to overnight.

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let it soak for 30 minutes to overnight.
 

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let it soak for 30 minutes to overnight.
Once it's done, this is cold kombashi.

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Once it's done, this is cold kombashi.
 

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Once it's done, this is cold kombashi.
Slowly bring the kombu dashi to a boil

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Slowly bring the kombu dashi to a boil
 

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Slowly bring the kombu dashi to a boil
on medium low heat so you can extract as

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on medium low heat so you can extract as
 

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on medium low heat so you can extract as
much umami as possible. Right before the

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much umami as possible. Right before the
 

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much umami as possible. Right before the
stock boils, remove the koo and set it

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stock boils, remove the koo and set it
 

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stock boils, remove the koo and set it
aside. If you leave the comoo in the

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aside. If you leave the comoo in the
 

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aside. If you leave the comoo in the
pot, it gets slimy and eels a bitter

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pot, it gets slimy and eels a bitter
 

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pot, it gets slimy and eels a bitter
taste. If you're vegetarian or vegan,

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taste. If you're vegetarian or vegan,
 

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taste. If you're vegetarian or vegan,
use this ku dashi for your miso soup.

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use this ku dashi for your miso soup.
 

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use this ku dashi for your miso soup.
Add one cup of katobushi and bring it

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Add one cup of katobushi and bring it
 

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Add one cup of katobushi and bring it
back to a boil again. Once the dashi is

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back to a boil again. Once the dashi is
 

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back to a boil again. Once the dashi is
boiling, reduce the heat and simmer for

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boiling, reduce the heat and simmer for
 

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boiling, reduce the heat and simmer for
30 seconds. Turn off the heat and let

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30 seconds. Turn off the heat and let
 

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30 seconds. Turn off the heat and let
the katobushi sink to the bottom about

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the katobushi sink to the bottom about
 

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the katobushi sink to the bottom about
10 minutes. Then strain through a fine

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10 minutes. Then strain through a fine
 

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10 minutes. Then strain through a fine
mesh sie. This is a dashi. You can make

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mesh sie. This is a dashi. You can make
 

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mesh sie. This is a dashi. You can make
a big batch of aidashi and store it in

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a big batch of aidashi and store it in
 

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a big batch of aidashi and store it in
the refrigerator for up to 5 days and in

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the refrigerator for up to 5 days and in
 

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the refrigerator for up to 5 days and in
the freezer for up to 2 weeks. The spen

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the freezer for up to 2 weeks. The spen
 

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the freezer for up to 2 weeks. The spen
ku and katovashi can be used to make

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ku and katovashi can be used to make
 

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ku and katovashi can be used to make
friak rice seasoning.

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friak rice seasoning.
 

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friak rice seasoning.
Here's my favorite shortcut dashi making

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Here's my favorite shortcut dashi making
 

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Here's my favorite shortcut dashi making
method. Bring four cups of water and two

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method. Bring four cups of water and two
 

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method. Bring four cups of water and two
dashy pockets to a simmer.

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dashy pockets to a simmer.
 

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dashy pockets to a simmer.
Shake off the packets to release more

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Shake off the packets to release more
 

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Shake off the packets to release more
flavor and take them out after cooking

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flavor and take them out after cooking
 

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flavor and take them out after cooking
for 2 to 3 minutes. Now the quick dashi

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for 2 to 3 minutes. Now the quick dashi
 

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for 2 to 3 minutes. Now the quick dashi
is ready to use. It's important to add

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is ready to use. It's important to add
 

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is ready to use. It's important to add
miso right before you serve so the miso

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miso right before you serve so the miso
 

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miso right before you serve so the miso
soup has the best flavor and fragrance.

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soup has the best flavor and fragrance.
 

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soup has the best flavor and fragrance.
When dashi starts to simmer, turn off

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When dashi starts to simmer, turn off
 

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When dashi starts to simmer, turn off
the heat and add four to 5 tablespoons

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the heat and add four to 5 tablespoons
 

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the heat and add four to 5 tablespoons
of miso. Here I'm using a miso muddler

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of miso. Here I'm using a miso muddler
 

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of miso. Here I'm using a miso muddler
and miso strainer which help dissolve

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and miso strainer which help dissolve
 

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and miso strainer which help dissolve
the miso faster.

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the miso faster.
 

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the miso faster.
Taste the soup and add more miso if

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Taste the soup and add more miso if
 

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Taste the soup and add more miso if
necessary. If you accidentally add too

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necessary. If you accidentally add too
 

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necessary. If you accidentally add too
much miso, simply dilute the soup with

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much miso, simply dilute the soup with
 

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much miso, simply dilute the soup with
dashi or water.

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dashi or water.
 

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dashi or water.
Always add the tofu after adding miso so

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Always add the tofu after adding miso so
 

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Always add the tofu after adding miso so
the tofu doesn't break. Tofu is ready to

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the tofu doesn't break. Tofu is ready to
 

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the tofu doesn't break. Tofu is ready to
eat out of the package, so it just needs

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eat out of the package, so it just needs
 

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eat out of the package, so it just needs
to be warmed up.

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to be warmed up.
 

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to be warmed up.
Cut seven of soft tofu into small cubes

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Cut seven of soft tofu into small cubes
 

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Cut seven of soft tofu into small cubes
and add to the miso soup.

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and add to the miso soup.
 

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and add to the miso soup.
[Music]

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Add 1 tbsp of dried wakame seaweed.

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Add 1 tbsp of dried wakame seaweed.
 

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Add 1 tbsp of dried wakame seaweed.
Reheat the miso soup until it is hot.

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Reheat the miso soup until it is hot.
 

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Reheat the miso soup until it is hot.
Never boil miso soup because it loses

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Never boil miso soup because it loses
 

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Never boil miso soup because it loses
nutrients, flavor, and aroma. Cut one

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nutrients, flavor, and aroma. Cut one
 

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nutrients, flavor, and aroma. Cut one
green onion into thin rounds.

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Serve the miso soup and add them on top.

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Serve the miso soup and add them on top.
 

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Serve the miso soup and add them on top.
Enjoy.

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the next video. Bye.

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[Music]