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Today I'll show you how to make a
classic miso soup.
I'm Nami from Just One Cookbook. Miso
soup is easy to make and it has many
health benefits. The Japanese drink miso
soup everyday with different
ingredients. Today we will make tofu and
wakame miso soup and I will also show
you a shortcut so don't miss it. Before
we start, don't forget to subscribe to
my channel and make sure to click the
bell icon for new updates. Now, let's
get started. Let's make dashi Japanese
soup stock. Dashi is the key ingredient
in miso soup. So, don't substitute with
chicken or vegetable stock. Add four
cups of water to medium saucepan and add
one piece of kombu. If you have time,
let it soak for 30 minutes to overnight.
Once it's done, this is cold kombashi.
Slowly bring the kombu dashi to a boil
on medium low heat so you can extract as
much umami as possible. Right before the
stock boils, remove the koo and set it
aside. If you leave the comoo in the
pot, it gets slimy and eels a bitter
taste. If you're vegetarian or vegan,
use this ku dashi for your miso soup.
Add one cup of katobushi and bring it
back to a boil again. Once the dashi is
boiling, reduce the heat and simmer for
30 seconds. Turn off the heat and let
the katobushi sink to the bottom about
10 minutes. Then strain through a fine
mesh sie. This is a dashi. You can make
a big batch of aidashi and store it in
the refrigerator for up to 5 days and in
the freezer for up to 2 weeks. The spen
ku and katovashi can be used to make
friak rice seasoning.
Here's my favorite shortcut dashi making
method. Bring four cups of water and two
dashy pockets to a simmer.
Shake off the packets to release more
flavor and take them out after cooking
for 2 to 3 minutes. Now the quick dashi
is ready to use. It's important to add
miso right before you serve so the miso
soup has the best flavor and fragrance.
When dashi starts to simmer, turn off
the heat and add four to 5 tablespoons
of miso. Here I'm using a miso muddler
and miso strainer which help dissolve
the miso faster.
Taste the soup and add more miso if
necessary. If you accidentally add too
much miso, simply dilute the soup with
dashi or water.
Always add the tofu after adding miso so
the tofu doesn't break. Tofu is ready to
eat out of the package, so it just needs
to be warmed up.
Cut seven of soft tofu into small cubes
and add to the miso soup.
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Add 1 tbsp of dried wakame seaweed.
Reheat the miso soup until it is hot.
Never boil miso soup because it loses
nutrients, flavor, and aroma. Cut one
green onion into thin rounds.
Serve the miso soup and add them on top.
Enjoy.
the next video. Bye.
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