00:09Hi everyone, it's Yuto from Satsirecipes.com and today I'm going to show you how to make
00:15traditional Japanese miso soup from scratch. This dish is delicious, warming and the perfect
00:21side dish for any Japanese meal. This recipe takes approximately an hour, makes about one
00:29litre of miso soup, which is about four to five servings. First I'm gonna show you how to make a
00:35simple awasedashi using dried kelp and bonito flakes. Start by taking a pan and adding one
00:43litre of water, the water should be cold at this point. Then we drop in 10 grams of dried kelp,
00:50in Japanese we call this kombu. The first step is to leave this to soak for 30 minutes,
00:55this allows to soften and slowly start to release its flavour. After 30 minutes it should look like
01:04this. As you can see the kombu has softened and more than doubled in size, so now we can move
01:12this over
01:13to the stove. Turn on the heat to a low to medium-low setting. By heating it slowly the kombu
01:22has more
01:23time to release its flavour. It's also easier to make sure we don't boil it. We just want to heat
01:29it up
01:30until almost boiling, keep an eye out for bubbles starting to appear. Once we get to this point,
01:37remove the kombu from the water and turn up the heat. We're going to bring it to a boil. This
01:43is
01:43currently a simple kombu dashi which can also be used as it is if you want to make a vegetarian
01:50miso soup.
01:59Once it reaches boiling, turn off the heat and add 15 grams of bonito flakes. In Japanese we call
02:06these katsuobushi. They're dried shavings of skipjack tuna. Allow them to soak for 5 minutes. You don't
02:13need the heat on here because the liquid is already near boiling. The reason I don't cook these is because
02:20I don't want the katsuobushi flavour to be too overpowering. This method makes a delicate dashi
02:27which is full of umami. While we wait the 5 minutes, let's prepare some ingredients for the soup.
02:35Here I have about 30 grams of spring onion. I already used the green part for some other dish but
02:42you can use
02:43the green part too if you like. I'm just gonna cut it into diagonal slices like this.
02:56Next I have two pieces of twice fried tofu we called aburage. I just got into thin slices. I love
03:04adding
03:04aburage because it has a light sweet flavour and a nice spongy texture. But it's totally optional,
03:11so don't worry if you can't find this ingredient.
03:17Lastly I have some tofu. This is about 150 grams. It's up to you whether you want to use firm
03:23tofu or
03:24silken tofu. Just cut it into small cubes like this.
03:44Okay our ingredients are prepared. If you want to add more ingredients I recommend things like fresh watered
03:51clams or other vegetables like mushrooms. The katsuobushi has been soaking for about 5 minutes so
03:59now we're gonna strain the dashi. Take a bowl, place a mash sieve inside and line it with kitchen paper.
04:08This is gonna catch all the tiny bits from the katsuobushi and make our broth nice and clear.
04:14I love the taste of homemade dashi but of course it's also okay to use dashi bags or dashi powder.
04:20If you want to know more I've written a lot about types of dashi on my blog.
04:36Okay let's pour this beautiful homemade dashi back into the pot.
04:42We're gonna heat this up on medium and bring it to almost boiling.
04:52Once it's starting to boil add your spring onions and aburage. I'm also adding a tablespoon of
05:00wakame which is a type of seaweed. This is a common miso soup ingredient but it's also optional.
05:07If you're adding a lot of ingredients make sure to put the ones that take longer to cook
05:12at the beginning and then add the ones that take less time later.
05:18Next I'm adding a tiny bit of soy sauce, just a quarter of a teaspoon.
05:29Now lower the heat to a simmer just to keep it from boiling and it's time to add our miso
05:36paste.
05:36I recommend using a mesh spoon or something like this, a ladle also works. Add four tablespoons of miso
05:43paste and whisk it in gradually by just submerging it in a little bit of dashi at a time. The
05:50reason we
05:51don't drop it directly into the soup is because miso paste tends to be kind of chunky and it doesn't
05:58dissolve in hot water easily. We need to break up and add it gradually so that the tiny bits distribute
06:05evenly throughout the soup. I'm using our miso which is a mixture of red and white miso but you can
06:13use
06:13whichever miso paste you prefer. White miso is usually quite mild whereas red is quite rich. I find the
06:21yellow miso is the best of both worlds. However different miso can have different saltiness so
06:27always make sure to taste as you add.
06:31Okay, finally I'm gonna add my tofu and just leave it on the low heat for a few minutes to
06:38warm it
06:38through. Be careful not to boil the soup after you've added this miso paste because it tends to
06:44lose its flavour if it's heated too much.
07:02Okay, it's time to the shop. I'll recommend eating the miso soup on the day it's made and if you
07:09need
07:09reheat then it's better to do so on the stove so you can make sure you don't boil it. Sprinkle
07:16each bowl
07:16with a bit of green spring onions for some colour and there you have it, delicious miso soup, the
07:23perfect addition to any Japanese meal. Thanks so much for watching, if you enjoyed this video don't
07:28forget to like and if you're looking for inspiration on what to serve with your homemade miso soup check out
07:35my channel. I've got lots of delicious recipes that go perfectly. Thanks again. I hope see you in the next
07:42video.
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