Wow, this is the most complete and comprehensive miso soup recipe/guide I've ever seen, and the only one that _finally_ shows what you can do with the kombu and bonito flakes rather than just saying to throw it out or making some vague suggestion that you could potentially use it without actually saying how. Your channel is criminally underrated, because this obscure ~350 view miso soup video blows all the 350K-3.5M view ones out of the water.
Love this recipe! I'm very unskilled at the culinary arts but with your clear guidance I felt confident to try this. I made it today and it turned out quite good! Thank you!
This is by far the most underrated miso soup recipe ever. I just made it and I LOVE it! It tastes perfect, just like I have in Japanese restaurants. The Tsukudani is magical - perfect balance and yess please eat it with hot white rice. The number of views of this vidio doesn’t do the justice.
I am a French woman looking for all the most auspicious recipes I can find. Thank you so much for such a clear recipe. I'm really happy to have found your post.
I just cooked the Miso soup and Tsukudani for my family and it tasted amazing! They all loved it. The miso soup tastes similar to when I have had it in a restaurant so I will definitely be using your recipe again. Thank you :)
2022 and still the most comprehensive and easy to follow video on miso and dashi on youtube! You're very talented, keep em coming! Would love a ramen demystified video!
I still have to study more about how to make ramen. I'll make a video when I'm able to make a real good one. But thank you so much for the suggestion. I'll do my best😊.
Chef, I’m so glad I found your channel! A quick note to say I finally went and bought all these ingredients this morning (we finally have a Japanese grocery store locally) and made the Dashi and then the Miso soup today for lunch, and it was so so so good! And your teaching is equally good - so easy to follow and precise, I enjoyed the cooking process as much as the eating when done! With this under my belt, I’m going to move on to making the sushi rice and some of the sushi dishes and expand my repertoire with your other videos (which are all excellent)! Thank you so much for taking the time and sharing your knowledge and obvious passion for sushi with us. Please keep up the great work! Sean (Halifax, NS, Canada 🇨🇦). 🙏
It's great hearing from you!! Thank you very very much for all the compliments. You made my day. I just checked Halifax, Canada on the map. I assume you get easy access to lots of fresh fish. And, it's so close to Prince Edward Island too. My wife is dying to go there someday. Anyway, Thank you so much for watching my videos. Be safe.😊
You have the best tutorial sushi and Japanese food channel I have found on the internet. Keep up the great work. No doubt your channel will continue to grow exponentially. Great content and editing!
As a consequence of 'Midnight Diner' being broadcast on a subscription channel from a galaxy far, far away, my interest in Japanese cooking has run up a dozen notches. This video clip is lovely. Thank you so much Kunihiro-San. or should I simply samy, 'Thank you, Master'>
Kunihiro-San, your videos are superb and your way of humbly teaching how to cook the Japanese way is made so elementary, delightfully easy to follow and understand. The standard of quality you set by explaining things while showing how things are done eliminates so many questions as they arise, makes the videos even better. Thank you for what you do, and I sincerely hope that your channel takes off like fireworks.
I'm glad you found my video. Hope you'll enjoy miso soup. I drink it almost everyday. So you can trust my instructions.😊 Thank you for watching my video.🙏
I make miso soup a lot but add lots of other vegetables and sometimes noodles and have never used dashi! So now I’m going to go back to basics and make it the authentic way because you made it look so delicious! Thank you!
Thank you for showing what to do with the kelp and bonito flakes - never knew I could make tsukudani with them. Now I won’t be wasting my kelp and bonito flakes. 😊
Normally I struggle for a while learning new recipes. I expected this to take a lot of tries to get right. Directions were so clear and efficient, I got it on the first try!! Tasted EXACTLY like the place that I usually go to for Miso. Thank you so so much!!!
As many others write below, you really pull everything together here and FINALLY show us how to make delicious miso soup and what to do with the left-overs. Thank you so much! I am gonna run out now and buy all the ingredients. If anyone has ideas on 'this konbu but not that one,' please drop a note. I notice some ingredients listed on Amazon come from polluted waters around China and am also concerned that when the Japanese government releases effluent from its storage tanks around the 2011 nuclear power plant / tsunami disaster, Japanes konbu will potentially become radioactive.
This is much better than the soup I was making. The directions on the miso tub said just add one teaspoon miso per bowl, and it didn't taste good like the restaurants. This is much better and you get the Tsukudami to boot. Thanks for the amazing directions. I'm subscribing.
Now i am learning how to cook authentic Japanese food very clear and simple way of teaching......yes miso soup...will be served with Japanese food....all the time....will try to cook ....thanks fir the lesson today. 😂❤
Thank you so much for sharing! It was really nice that u showed another dish we can prepare with the things that ppl would think to just throw away after using.
Reusing Konbu and bonito flakes is the best part of making dashi from scratch. If there is not such reward, I will just use instant dashi powder in home cooking. 😊
Thank you. I had watched some pretty good videos on how to make dashi and miso, but I learned more things from this video that I think will make my miso soup better once I start making in a bit. Have a good day.
I"ve been geeking out on dashi trying to figure out the best way and your video combines all the best ideas and then adds to it... This is the best video on dashi so far that I've found.. thank you so much
this was SOOO helpful, thank you so much for the tutorial and all the tips!! i followed this recipe yesterday and my sister said it was "the best miso soup she's ever tasted"
This is very easy to make. If you don't want to make the authentic dashi from scratch. You can use Hondashi instant dashi powder. All you do is add about 2 teaspoons of dashi powder to the amount of water shown in the video. Then Dashi broth will be ready. It's quick and nutritious, so we, Japaanese, drink or eat the soup everyday.😋
Thank you thank you thank you! I love miso soup. I used to get miso soup and teriyaki chicken at the Japanese restaurant all the time. But now I make it at home. I just didn't know how to make the miso soup though so thank you.
Kunihiro, I enjoyed your video. You bring many important details to Japanese meals. I will certainly go and buy excellent ingredients to make Dashi. I love Miso soup from the supermarket sachets so I KNOW your recipe is going to make me make my own Miso soup in future. THANK YOU🥰
Nicely done ✅ ok … I can do this , your details are awesome ! During Covid , I learnt and became a better Chinese home cook .2024 I am going to focus on Japanese Cuisine using your channel as my online classroom and reduce my Japanese takeout bill . Hahaha It might mean I don’t get out of my kitchen BUT it’s going to be worthwhile learning and honing my skill. Takeout has gotten pricey and quality and quantity has dropped in some restaurants. Thank you very much for your patience and detailed instructions. 🙏🏻🙏🏻🙏🏻
I was curious as to what Dashi broth was, did a youtube search, & found your channel . Oh My GOODNESS I am so very Impressed & quickly hit the button to subscribe. You have made it very easy to learn the basics techniques from your tutorial. A whole new culinary world has just been opened to me. (I am grateful to have specialty grocers nearby in Winnipeg, to stock up on ingredients) Thank You so much from a new fan in Manitoba Canada
Thank you so much for the wonderful comment. I'm glad my video helped you to understand dashi better. As I said in the beginning of the video, good dashi is essential in Japanese cuisine. We use this umami rich broth so often to enhance the taste of so many dishes. 😊
Best class on Miso soup ever! My husband and I made it 2 days ago and followed all the steps and also made the tsukudani. Everything was absolutely delicious. We still had some tsukudani left over today, and it was soo good!Truly restaurant quality! I loved that you taught that because some ingredients feel so special to me, so it made so much sense to utilize everything! Thank you so much for being so detailed and explaining the reasons behind doing it in certain ways! I am from El Salvador, and my husband is vietnamese. We are ecstatic to be able to cook our own miso at home! 😊 I am trying the Sashimi next time! Wish me luck! 😉
I'm very happy to hear your miso soup turned out delicious. I hope you'll enjoy sushi and sashimi next time. Thank you so much for having an interest in Japanese cooking. 😊
NEW SUBSCRIBER!!! Domo arigatou gozai masu for the detailed video of making Dashi and dishes for both Miso and Dashi. I lived in Sasebo, Japan, and I miss it dearly!!! Florida kara ai wa okuru!
