It's literally 3 basic ingredients. You can find them all at your local Asian or specialty store. Although mine only sells the bonito in gigantic bags... 😅
I was about to sleep, it's almost midnight here in the Philippines but you guys uploaded. I've been waiting for your uploads because they make me happy and warm inside and it has been a tough week since last week. Thank you! You made me smile, like a really happy smile. Thank you!
Jimin's high note in House Of Cards I made their black bean brownies a couple times too and it was soo good but so much saturated fat from the coconut oil :s
Natasha Burdette I actually never thought about that! Coconut oil always just seems healthy because its just coconut but I never thought about everything else that could make it not so good
I've been watching you 2 years now so when i sat down with my 15month old. he seems the steam and started blowing on my phone so you dont get burnt. hahaha you welcome ^^ love you guys!!
+Junarix Ban it is honestly tough for me to post recipes because I just keep adding this or that until I get it right and by then, I didn't write anything down! I literally made miso soup twice so that I could jot down the measurements for you guys! Haha! And living in Korea they measure with "a spoon" which is their ubiquitous household kitchen spoon. I had to bring one spoon with me to Japan to make sure I always had a "Korean spoon" for recipes. :p
Same thing for me. In my house, we have our own measuring spoon and bowl for our recipes XD I'm thinking of sneaking my family spoon and bowl in my chem labs, and use the measuring tools in order to get a precise value
Lol so true. Also true with a lot of other non western cultures. Even like old European dishes. And like for me because I doctor all these recipes and combine them and stuff it'll be like wait what did I do? And then it's like never comes out exactly the same again. Or if it does its witchcraft basically. I got asked by family for my Irish stew recipe and i was like uh? How do I transfer thiz
Almost all mother's cooking in Asia is like that... Look at Simon and Martina's old how to make kinchi video... Or Gordon Ramsay's travel to Malaysia's video... Hilarious... 😂🤣😂🤣
You could also try adding some cut up little daikon pieces (white radish) to the soup. It adds some texture to the soup with some flavor. That's what my very Japanese mother does!
Thank you so much for making this! I've had liver problems and am so nauseous I can only eat clear broths and bread. Miso soup is one of the few things I can eat. Thanks to you I can make it at home and have all the miso soup I want! You're a lifesaver! ❤️❤️❤️🍽️
Wakame-Gohan isn't that bad. Boil and chop the Wakame, then mix it into steamed rice with salted salmon flakes (the jar stuff) and some white sesame seeds.
Hi guys! I wanted to share with you something that happened today! I live in a very small town in latin america so I had never had true Japanese food. I had had "sushi" but you know. Nothing special or truly japanese. BUT! Today I found out about a tiny tiny restaurant run by a Japanese man married to a Venezuelan woman (they both were THE SWEETEST) so I got sooo excited and finally I tried miso soup. They even showed me inside of the kitchen how they made it! I know this was long af, but i've been having a rough time lately and you have no idea how meaningful this was to me and really lifted me up! I just wanted to let you know for some reason ❤❤❤❤❤🙌🙌
You can put dried shiitake stems in with the kombu to soak if you're vegan. Also, I like my miso soup with as much wakame as fits in the bowl, and no tofu. Wakame makes my tummy happy.
Miso's one of those things that every household makes differently. It's also a good measure of cooking skill, because it's easy to make but very difficult to master. Couple of tips: 1) Make a large amount of dashi and store it in the fridge. It'll last for about a week. If you cook Japanese food often, it'll be gone in a couple of days. 2) Don't waste the stock items! Konbu is said to be good for your hair, and katsuobushi is packed with healthy microorganisms. Slice the used konbu into thin slices and chop up the used katsuobushi, and fry it using sesame oil. (You can add some crushed red pepper for a kick.) Add sugar and sake (and/or mirin), and stir while letting it simmer 'til it reduces down a bit. Finish off with some soy sauce and let it simmer down again until all the liquid is absorbed. A little snack to go with rice (or sake). 3) Put the wakame in the dashi and let it cook for a while. The wakame will get to a melt-in-your-mouth texture, which you might find a bit more palatable. Personally, that's the only way to go--tons of melty wakame. 4) When adding miso, always err on the side of under-adding, because you can't dilute the soup without cooling it down, and you don't want to reheat after the miso's been added. If the taste is a bit bland, adjust with small amounts of soy sauce 'til you bring it to perfection--Hey, miso and soy sauce are basically the same thing, fermented soy beans... 5) Root vegetables (carrots, daikon, gobo, all kinds of potatoes) go great in miso soup, especially in the winter.
Also, NOTIFICATION SQUAD! What are you up to this fine weekend? It's Sunday night here so our weekend is over, but I'd like to hear what you're up to :D
Simon and Martina I'm revising for exams! Believe it or not i've never actually had miso soup so i'm definitely going to give it a go using your recipe Martina, definitely a good thing to have at uni i feel
Aww this is the first Simon and Martina video I ever watched. I just happened to stumble on them and I’m SO glad I did. Nice to see it pop up in my recommendations again.
And when he'll be in doggy heaven he might get good friends with Francis while waiting for their next reincarnation. (See what I did there? Heaven *and* reincarnation?)
Don’t ever EVER take this video down. It’s my go to referral to miso soup! Can’t believe you explain this better than almost every other video I’ve seen on RU-vid!
Omgggg how do you not like the seaweed?! 😱 that's like one of the best parts of a miso souuup! Anyway Martina, thanks for the miso soup recipeeee! Miso soup is one of the dishes I've always been intrigued on how to make, now I kno! I'm just questioning where I can get Kombu seaweed in the UK lol
I am so happy I found your channel. Ive been watching you and Simon for 2 years now. You always make my day better. Thanks for being the best youtubers EVER. P.s This soup looks amazing, can't wait to try it! Thanks!
It's just nonsensical. We should all flood the bendy-straw-corp. with hate letters. Then perhaps we'll have BENDY STRAWS THAT ACTUALLY DO THEIR JOOOOBS! FIGHT THE POWER!!! I may be going to far with this or perhaps, not far enough....
that's why I refuse to buy straws at the dollar store anymore. They ALWAYS had holes in the bendy part. I'd rather spring on a pack of grocery store bendy straws that cost slightly more than a dollar so my bendy straws will actually be bendy.
I already know everything that Martina shared in this video, but I really like how detailed and accurately she explained each ingredient and how to cook it. Best instructional and informational video for cooking Japanese basics! She got it totally SPOT ON!
What a cute spoon you got there, Martina. And very impressed at how you explain everything. Definitely made me hungry in the middle of the night right now
I know this is an oldish video and I've watched it umpteen times, I thought I'd like to comment. The first time I ever tried miso soup I though I'd died and gone to heaven. I never knew what went into it until Martina showed me how simple it was. I love fermented foods and I have a Japanese specific store nearish to me so I will be trying this!
I have always been so afraid to attempt making dashi . Your video really inspired me! Especially the bourbon and gingerale. Of course, my choice is always a vodka martini! It’s amazing what cooking risks I am willing to take with a little liquid confidence flowing through my veins! The Dashi turned out amazing and the miso soup… I’ll never eat instant miso soup again! Thank you!!! Yes, three exclamation points! Yes! I am THAT GUY!😁
There are specialized tools for mixing the miso that has fitlers so the soy bean specks don't go in the soup, i t makes the soup very fine without the white specks in them. Also usually dashi is based on mushroom, konbu or katsuo, just one of them.
Oh my Lordy this is so gooooood. Needless to say mom wasn’t happy with me making her help me hunt everything down but it’s so good and so worth it and so perfect for the cold whether we are getting
I have in my library a book that's all about umami and they cover dashi in a whole chapter, and pretty much the formula they provide is for ever 1 liter of water, you use 10g of kombu and 25g of katsuobushi. If you want to make the stock vegan, or even if you can't find the flakes, you can use dried mushrooms (both shiitake and porcini work like a dream). So, for the method, fist dashi is extracted at 60 degrees Centigrade and produces a clear liquid that is perfect for miso soup, ramen and consommes. Second dashi is extracted by boiling the leftover ingredients in 1/4 liter of water for 10min and produces a cloudy liquid. And finally, don't throw the ingredients, but dry them down, grind or mill them, and use as seasoning to give some extra umami to simple dishes. Hope this helps :)
In Germany you can get bonito flakes but they're hella expensive.40g for like 8 euros like omg is this shit made with cocaine or what? :D How is the price point in Japan?
Though in cities like Düsseldorf where there is a big Japanese diaspora and many Japanese grocery shops or like Essen with respectively Koreans and many Korean grocery shops the prices tend to not be that steep, but it still can get very expensive. The problem is everything gets imported from the other side of the world.
Lunaticgirly , your'e so right >_< but I always go to Germany to buy Bonito flakes, they make them with gold here in Switzerland its just insane, same amount about 20€ or higher wtf XD
Lunaticgirly Here in Singapore, the prices are quite reasonable. I believe thats also the same for other parts of Asia. Generally, the further away you are, the more expensive it will get due to shipping costs.
the beautiful thing is that you're not limited to the basic tofu+wakame mix depending on the type of miso you buy you can make it with pumpkin, lotus roots, pork miso etc and eat it everyday without getting tired of it 💕
oh YAY!!! I LOVE that you went into such detail !!! now i can make this for my husband who is american japanese...we've only been married 30 years this year...i think now that i understand it...i can make it...HE WILL LOOOOOOOOOVE!!! AND ME TOO!!! :D
otakuloner i called my aunt Obaa- san and she is looked at me with a bullet look( she is very good at japanese though 😛 )Because she hasn't married yet and she is like over 32. Now i know why😥😥😥😥😥.
Finally - FINALLY - made this! Sort of. I used the kombu-infused water as the liquid for a homemade chicken broth, pressure cooked 60 mins, strained, bonito, and then whisked in the miso right before serving. Fresh noodles, soy sauce egg, negi, sauteed mushrooms, roasted acorn squash for a killer homemade miso ramen. 😍🍜
I hope it's okay to share the recipe: How To Make Dashi 出汁(だし) 4-5 cups of filtered cold water 2-4 pieces of kombu 昆布 1/4 cup of katsuoboshi 鰹節 かつおぶし (OMIT FOR A VEGAN RECIPE) (recipe sized down to make 2~3 servings of miso soup) 1 Add the water + all kombu pieces into a jug. 2 Let it sit overnight or at least 5 hours in the fridge or in a cool kitchen. 3 The next day, measure out 2 cups water + 2 pieces of kombu and add to a pot on medium-high. 4 Before the water boils, remove the kombu. 5 Bring the water to a full boil. Add 1/4 cup of katsuoboshi and kill the heat. 5 Let it sit for at least 5 minutes (or until all the flakes sink to the bottom of the soup pan if that takes longer) 6 Strain it through a sieve. Add a cheesecloth/thick kitchen paper if you want it to be super clear broth. Squeeze out all that goodness. 7 Ta-da! You’re ready! You can make the whole batch of kombu + water (add 1 cup of katsuoboshi) if you want. Just freeze it in an ice cube tray for smaller portion sizes if you don’t use it right away. Miso Soup Recipe (2-3 ppl) 2 cups prepared dashi 3 tbsp miso みそ 1/4 cup of soft tofu chopped into cubes 1 green onion stalk sliced thinly into little adorable circles A few flakes of re-hydrated wakame わかめ seaweed if you’re into that kind of thing… 1 To make the dashi, follow the dashi recipe. 2 Add the cubed tofu to the 2 cups of dashi and once it comes to a boil, kill the heat. 3 Begin with just 1 tablespoon of miso in your ladle. Stir it around while partially submerging your ladle in the hot broth so that it helps breaks down the miso. If you just dump it in, it will get clumpy. 4 Stir the soup gently and taste it. If you want a stronger miso taste, add more. 5 Pour into your bowl with pre-chopped green onions & optional wakame seaweed. Enjoy!
I wanted to say thank you for this video.. I know have a container with dashi kombu in my fridge ready to go for soup. Also mixing red and white miso makes such a big difference in taste.
I love Martina's cooking videos! While I can't cook to save my life I still like to pretend that one day I'll make one of the many things she's taught us.
I've always made miso with the premade dashi because I always thought homemade dashi was too hard. After seeing this video I'm so excited to try and make the homemade dashi!
Went to Gomei and itamae sushi edo!! Lol mentioned that we found them through you guys! Hopefully you get an extra oz of meat or truffles next time you go ;) Btw her name was Tachiko and she was delicious
Simon and Martina btw have you ever walked around and noticed a high pitched like tone? Or screeching? Any idea as to what it is? lol we just noticed it again in some entrances for skytree Husband calls it tourist repellent
It's a good thing that there are 2 Asian food markets near where I live. I make miso soup every now and again when I'm craving something warm or if I haven't been to a restaurant in a while.
As someone who is visiting Japan for the first time in July 2017. Would you be able to explain the Japan railway system? At first glance it is very overwhelming. Just the basics of going to and from destinations would be more than enough teeheee xD
Seen many videos to know about all these, but none japanese explained about these ingredients this clearly. Thank you... Your making video is very nice and funny...
when ur nt Japanese, bt u like ur Japanese food so much, u r seriously impressed with dashi dancing on takoyaki. you go whooaaaawww. i totally can relate.
Growing up, we had miso soup all the time and I wasn't a soup type of person. The way my mom got me to eat it is by mixing it with my rice. Oatmeal type consistency. It was good. You should also try ochaizuke (probably spelled wrong). It's hot green tea over rice. Mix it up with furikake or umeboshi skins and it's a quick, fast meal.
Hey, Martina, if you like a mixture of the light and dark miso you should just use Awase miso (it's a blend of the two). You might experiment with it at least (since it looks like you have a preference for the proportions of each to use in the soup). :D My Okinawan friend taught me to make dashi (broth) her way and it's very similar to yours but she also spruces it up with a little shiitake (dried) and a dash of soy sauce and mirin. One time I got really sick while on a trip to Taiwan for Chinese New Year and when I came back she made me homemade udon with her homemade dashi, udon noodles, and a healthy pile of grated daikon and chopped up green onion on top. It was SO GOOD and really seemed like the perfect sick-person food. My next Japanese dish I'm going to experiment with making is chanpuru (it's a popular dish here, most often seen with goya, egg, tofu, and spam but I'm going to try my hand at making mamina - bean sprout - chanpuru with bean sprouts, shima dofu - Okinawan tofu, very firm -, spam, cabbage, carrot, etc. stir fried with some dashi, a little miso and a little mirin and soy sauce). I can't wait :D I loved the video! Very informative and now I really want miso soup. :D Have you had shijimi jiru?? It's like a miso soup with clams in it. It's supposed to be really great for hangovers and have lots of vitamins in it.
Yes yes yes!!!!! I've been trying to find a good miso recipe, and I'm sure I've come across them, but I learn far better by watching! Thank you for making this because yum! Miso is such a comforting thing for me because when I was a kid my step dad, who is half Japanese, would make it for me when I was sick 😷 ahhh childhood
Is it that different? I would like them to talk about cider in japan as well, there is a band, Tempura Kids, that made a song called Cider Cider, and I was like "whaaaaat but it's children having a fun song about an alcoolic beverage!!!?" I guess it's not alcoolic there, don't know...
Iris Park That's her opinion on the way she likes her seaweed and that is your opinion on the way you enjoy your seaweed. No need to tell people she's a liar.
XKitstle おばさんand おばあさん are more formal but you can use them to talk about your own family. You can also just shorten おばさん to ばちゃん if you wanna be more familiar/casual.
XKitstle somehow obasan is not cute at all Id get them call you Machan or whichever nickname you like with chan 😃 much cuter and fits your personality my cute lil pink fighter 🙆🏻
Nice recipe from scratch! Haven't done it from scratch (I used the pre-made dashi cause I'm lazy), but my favorite is to add sliced up abura-age (油揚げ）and julienned daikon with the tofu and wakame. Will have to try the scratch recipe with that. Great video as always guys!
As many people have said, your nephew and niece will call you "oba" from "obasan", but there's a trick thing and is that if you're older or younger than your sibling, they'll write either "伯母" (if you're older) or "叔母" (if you're younger). In my case is "叔母" since I'm younger than my sister.
I'm happy that she was peacefully removed from office, and I hope that this is the first step towards ridding South Korea of the corruption of the conglomats.
I just made this for breakfest! Got my hands on some kombu, finally, and this is delicious. I used only white miso, because I like sweetness. No tofu or katsuoboshi, though, didn't have time to get those. But still, so good~
Thank you so much for this. When I lived in Japan I had asked a friend's mom to show me how to make this and the udon soup base and it was an epic fail. I can't reproduce it!! I'm totally going to try your method.🤣🎌
