How to Make Perfect Miso Soup - as part of the expert series by GeoBeats. Today I am going to show you how to make perfect miso soup; now miso soup for the japanese is a comfort food. We eat this at least once a day, and depending on which season it is or which region it is made, we have many many different kinds of miso soup. For example: summertime we put summer vegetables, and in wintertime we put something like daikon radish. And miso, if it is in Kioto we use white miso, and if is in Aichi prefecture we use red miso. So there is no just one type of miso soup, but today I am going to show you a basic Miso soup. Today I am going to use daikon radish, wakame seaweed, tofu scallion. And this is combine miso, so it is not really white nor red, it is kind of in between. And this is dashi, it is a stock made from kombu kelp, bonito flake; so let's start. Now first of all you are going to put dashi into the pot, and turn on the heat. Now when it comes to miso, you do not want to boil miso. The reason, is a fermented food, and it has it has so many micro organisms living inside. So if you boil this, the harsh heat will destroy the flavor and it does not taste good. So whatever you need to boil, you need to boil before adding miso. So today there is only one thing that I need to boil, which is daikon radish. So I am going to cook this in the dashi like this and let it cook. So the daikon reddish is cooked already, now we can start adding tofu, and wakame seaweed. We are going to put the scallion at the very end for serving, and now we are going to put miso. Before we add miso you want to turn off the heat so that it does not boil over, and pour one cup of dashi stock, we are going to use one tablespoon of miso, but this is all depends on what type of miso you are using, because some miso is more saltier than the other, so make sure you taste as you go. For example: if you have 3 cups of dashi, put two tablespoon first, and then taste, and if you need some more then add one more. Okay so this is how you do this. You do not have to have this one, you just need a regular stainer and here we go. So all you do is just mix this and make sure everything is dissolved. Like so, and it is all dissolved. There it go, and then you are going to turn on the heat again, but this time you are just warming this up, not boiling it. So this is already at a good temperature, and it is ready to be served. Now you are going to turn off the heat, and just a scoop. Now I prefer putting scallion right before serving, like so, and it is ready to be served.