Miso Soup Masterclass: How to Make It from Scratch at Home!

Making miso soup from scratch is way better than using those instant miso sachets, although they’re great if you’re in a hurry. The secret to awesome homemade miso soup is the dashi stock. It’s super easy to make once you’ve grabbed your ingredients from an Asian grocery store. And here’s my hot tip: remember to keep the stock at a gentle simmer because boiling it too hard can make the kombu taste bitter.

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[nikitagupta]

Recently had a friend help me pick a good miso paste, katsuobushi and kombu from a store! I love that Marion is having a miso era exactly when I was wanting to get into this myself 🙏🙏

[jillymck]

EXACTLY what I was looking for. Thanks Marion

[dpberry]

I love the smell and flavors of miso soups. You going through the ingredients and steps has allowed me an “ah ha” moment with each. I am realizing each element combining to make the soup I love. And “seaweedness” is part of that wonderful aroma.
Thanks for breaking it down.

[Monkey-oyus]

Oh thank you for this!!! I can’t wait to find aged miso and make this!

[dennisxo]

Love you Marion! Thanks for the info! Keep it comin’ ❤

[LinkCable]

You can also make a dish called "nekomanma", which means 'cat rice'(coz they give this to cats to eat), by serving the used katsuobushi on top of steamed rice and soy sauce poured over it.

[suntanglory]

Looks delicious!!👌Sending you love always beautiful marion!❤🥰🤩

[LinkCable]

Actually you can eat konbu. You can reuse the konbu that you made the dashi with to make a side dish called tsukudani.

[penelopem]

Hi Marion, I bought the Fermen Station miso and everything else, one problem, I can’t find kombu. Do you have a place that stocks it locally at Noosa or around that area?? I would really appreciate your advice 🤗🤗 P.S. I vole your recipes ❤❤

[barber]

perfect timing!....I'm making miso soup today!

[carp]

I tend to judge a Japanese restaurant by its miso soup. I am putting the ingredients on my list to search for in Lagos Portugal. 💙💙 Thank you Marion!

[MsCarmen]

Thanks, it's very delicious and simple 🥰👍🏻😋❤️

[tribefenatic]

forget the coffee mornings! eeesh 🤮 im having miso mornings from now on

[B_ready]

We are 3 mins in and I'm already planning meals with miso😋

[PaeBlack]

Love it, have some miso in the fridge!

[josehain]

What do you with the dried fish after boiling it? It seems to be wasteful to just throw it out.

[lemoncake]

I make miso at home every winter☃❄. Homemade miso is gentle for my mouth and stomach. Tofu, wakame and scallion are very classic ingredients for miso soup! Unique ingredients that I recommend are;Fried eggplant 🍆and fried thin bean curd(abura age), Chinese chive, bean sprouts, Nori seaweed and turnip💯.

[penelopem]

Have you tried the Fermen Station chilli miso in the soup🤔I’m looking forward to trying both in the soup, individually of course 🤣

[beemrdon]

I've been making miso soup for decades and I make it almost exactly the same as you.
I love it. Unfortunately, it's hard to get dining out in Las Vegas. Here it's all about stuffing your face with raw fish. Miso is not a profit magnet. Luckily I can make it myself so easily as you have shown.
Thanks for the video ❤

[geisha_live]

Very nice video. However, that's not how to make Dashi exactly