Authentic Homemade Japanese Miso Soup Recipe

In this video, I'll show you how to make authentic Japanese miso soup from scratch! You'll learn the secrets of making perfect dashi stock and discover how to customize your soup. 👍 If you're excited to make restaurant-quality miso soup at home, hit that like button!

📌 RECIPE DETAILS:
⏰ Time: 55 mins
👥 Servings: 5
🥕 Ingredients:
Homemade Dashi
- 10 g dried kelp - (kombu)
- 1 liter cold water
- 15 g bonito flakes - (katsuobushi)

Miso Soup
- 150 g tofu - firm or silken - cubed
- 30 g fried tofu pouch - thinly sliced
- 30 g green onion - thinly sliced
- 30 g fresh shiitake mushroom - thinly sliced
- 1 tbsp dried wakame seaweed
- ¼ tsp soy sauce
- 4 tbsp miso paste
- finely chopped green onion - optional garnish

📖 FULL RECIPE & INSTRUCTIONS WITH TIPS

❓ COMMON QUESTIONS
Q: WHAT IS MISO SOUP?
A: Miso soup is a traditional Japanese soup made with dashi broth and flavoured with miso paste (fermented soybeans).

Q: IS IT OK TO EAT MISO SOUP EVERYDAY?
A: Miso soup is very nutritious, and many people eat it daily as part of a balanced diet. However, it is pretty salty, so just be careful not to overdo it with salty foods.

Q: IS MISO VEGAN?
A: While the main ingredient for miso is soybeans, many miso pastes these days contain extra ingredients to add umami. These ingredients often contain fish products. Miso paste for vegetarians and vegans does exist, but you need to check the packaging to confirm this. Do not assume that all miso paste is suitable for vegans.

⏱ TIMESTAMPS
00:38 How to make awase dashi
00:58 Soaking kombu
01:15 Heating dashi
02:05 Adding katsuobushi
02:32 Preparing miso soup ingredients
03:58 Straining the dashi
04:35 Making miso soup
05:41 Adding miso paste
07:00 Dishing up

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👨‍🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

📱 CONNECT WITH SUDACHI
#Japanesefood #misosoup #Japaneserecipe #Japanesecooking #cookingchannel #soup

Music: Lo-fi breakfast by Nekoto

[SudachiRecipes]

📌 RECIPE DETAILS:
⏰ Time: 55 mins
👥 Servings: 5
🥕 Ingredients:
Homemade Dashi
- 10 g dried kelp - (kombu)
- 1 liter cold water
- 15 g bonito flakes - (katsuobushi)

Miso Soup
- 150 g tofu - firm or silken - cubed
- 30 g fried tofu pouch - thinly sliced
- 30 g green onion - thinly sliced
- 30 g fresh shiitake mushroom - thinly sliced
- 1 tbsp dried wakame seaweed
- ¼ tsp soy sauce
- 4 tbsp miso paste
- finely chopped green onion - optional garnish

📖 FULL RECIPE & INSTRUCTIONS WITH TIPS

[zoeyblancaflor]

I got sick and lost my appetite. I was looking for yummy foods to recover my health but to no avail. My stomach was empty because i didn't like eating. As i was walking around a mall, a food attendant outside a japanese restaurant invited me to try japanese food which i have never tried. I told her about my predicament and she suggested "miso soup". I enjoyed the soup so much afterwhich i got back my appetite. Now i love jap food.

[Daichidesu]

So happy to have found your channel.
I’m half Japanese and have been trying to learn cooking Japanese cuisine, perfect timing

ありがとうございます🙇🏻‍♂️

[olgaszymczyk]

Love your video, it is calm, greatly explained and the recipe is delicious ! Thank you !

[ElleOrtega]

Such a wonderful and informative video and blog post. I truly enjoyed both and had no idea there were different types of miso, let alone all your wonderful tips on how to use and incorporate the miso. Thank you so much. Much enjoyed

[s.terris]

Thank you for the training how to prepare Wakame!

[francescagiannone]

Hi there, just wanted to say I love your content and how calmly and clearly you explain things. Reading your website felt like it opened a window in the mastermind that is japanese cuisine! Thank you! I hope to see more in depth video content as well about the basics behind it!

[adrianhalpin]

Wow, the clarity and freshness and all that flavour!😎

[priyanka]

Exactly what I was looking for - inspiration to experiment with new ingredients in my miso soup. Never thought to add aburage to it but it sounds delicious. Thank you for your blog post! You gave me some new ideas, particularly the eggplant and okra - sounds real good.

[sarahmartin]

Thank you for Sharing your recipes God bless

[ivoryscabrera]

Those times I'm in Nagoya .I see to it there's miso soup on our table..lots of mushroom oh wow. Sooo

[cookiecreep]

Just made it today, to be a side for some salmon, and gotta say this was amazing! I couldn't find Aburaage though, and failed to make it myself, but i found some smoked tofu as a little substitute, and added some shitake. It turned out amazing and i'm sure it'll be a regular dish at home.

[davidwilliams]

Very well presented. Thank you. John in Australia

[SudachiRecipes]

INGREDIENTS:
- Homemade Dashi
- 10 g dried kelp - (kombu)
- 1 liter cold water
- 15 g bonito flakes - (katsuobushi)

Miso Soup
- 150 g tofu - firm or silken - cubed
- 30 g fried tofu pouch - thinly sliced
- 30 g green onion - thinly sliced
- 30 g fresh shiitake mushroom - thinly sliced
- 1 tbsp dried wakame seaweed
- ¼ tsp soy sauce
- 4 tbsp miso paste
- finely chopped green onion - optional garnish


CONNECT:

[Xani]

Can those bonito flakes be re-dried and re-used later for either another round of dashi or for other purposes once used here? Or is it once they're used, they can't be re-used?

[johannfer]

Just tried a miso instant ramen here in Indonesia and this was recommended to me. 😂 Never tasted miso before, but the ramen was so good, yet I'm not sure if it really gave the authentic japanese miso taste.

[CoPaE]

I made it today and followed your concise instructions. Much appreciated!
I have one question though, what can we do with the discarded Kelp and Katsuobushi? It seems wasteful to just throw them away. Any use for them?
Kind regards,
Alex

[КсенияИ-еэ]

Thanks a lot for your videos! 😊
Please write on which syllable the stress is in the word miso. Sorry for the non-culinary, but linguistic question.

[DoodahGurlie]

Looks delicious! Just curious, but did you slice the kombu and added it back in later on? I didn't hear you mention that or I must have missed it, but I did see green stuff in there later on that looks like it could be sliced kombu.

[saruchuu]

Hi! I was wondering how long does the soup last in the fridge and if this could be frozen to consume later? I ADORE miso and would love to have a bowl of miso soup daily but I don't always have the time to cook.