How To Make Miso Soup
- December 5, 2007
- 17,755 Views
from
Koji Kagawa
(and 10 others) Subscribe
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Sushi Chef
Koji Kagawa
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Produced by
Howcast Media
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Directed by
Kevin Hall
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Writer
Marion Rosenfeld
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Voice-Over Artist
Taige Jensen
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Production Designer
Karin Olsen
- Cosmetics Provided by M·A·C
- Kitchenware Provided by Zwilling J.A. Henckels
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Music
Edison Music Corp
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Art Director
Dew Gueramian
This delicate but intensely flavored soup is like chicken soup for the Japanese soul — minus the chicken. And it’s just as easy to make if you have the right ingredients.
You Will Need
- 4 c. fresh, cold water
- A 2 or 3-qt. pot
- A hotplate or stovetop
- A long piece of konbu seaweed
- 4 tbsp. bonito flakes
- A small mesh strainer
- 1/4 lb. soft tofu, cut into small cubes
- 2 wakame seaweed
- 4 red or white miso paste
- 3 chopped scallions
- A small ladle
- A spoon or whisk
- And a medium-sized bowl
Step 1: Put water on stove
Pour the water into the pot and place it on the stove or hotplate at medium heat.
Step 2: Add konbu
Break off a 4 to 6-inch piece of konbu and add it to the water.
Konbu—also known as sea cabbage or kelp—is available at most health food stores.
Step 3: Simmer & remove
Simmer the konbu for 15 minutes, then remove it from the water and throw it away.
Step 4: Add bonito
Add bonito flakes to the pot and simmer on medium-low heat for 5 minutes. If you prefer a more intense fish flavor, steep the flakes for 10, 15, or even 20 minutes—the longer you steep them, the stronger the flavor.
Step 5: Remove bonito
With a small mesh strainer, remove the bonito flakes and discard them.
Step 6: Add tofu & wakame
Add the tofu chunks and wakame and simmer for 5 minutes on low heat.
When making miso soup, never bring the broth to a boil—it will muddy all the distinct flavors.
Step 7: Stir miso paste & broth
Ladle about a cup of the broth into a medium-sized bowl containing the miso paste, and stir with a long chopstick or spoon until it dissolves.
Step 8: Pour broth
Once the miso paste is dissolved, pour the broth back in the pot and stir.
Miso paste will keep in the fridge for nearly a year; bonito flakes, wakame, and konbu will last indefinitely in the cupboard.
Step 9: Add scallions
Keeping the heat on low, add the chopped scallions and simmer for a final 5 minutes. Ahhh, miso.
Miso soup is routinely served at breakfast in Japanese homes and restaurants.
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Comments (4)
Nicely done. Guess I will make me one too :)
over 3 years ago by EolRuin
Great Video! Great Soup! I really like the format and the ease of following along with the Chef. Thanks... and look forward to more : )
over 3 years ago by BigMahi
it's awesome :) I love this video. keep it up and thanks for the sharing.
over 3 years ago by brunchcafe
Yummy!
over 2 years ago by patrickbostrom
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