It's been a couple of months since I started this Ikigai cooking club. The club is now filled with kind and caring members who want to stay healthy by cooking more Japanese food at home. If you are looking for accountability to grow together, other members and I will be waiting for you. www.shinagawa-japanese-cooking.com/community
I'm a member of the cooking group and I can fully attest that, at least for me, it helps keep me more consistent with cooking and cooking healthier. Miwa is the best and is always helpful.
aww thank you so much Eric! 😌We have been impressed by your creativity given that you are also a busy dad. You are inspiring ! Talk to you soon in the club!
I am also a member of Miwa‘cooking club and joining this club was the beste decision ever. It really changes my life and the way I eat and cook. I feel much healthier and my blood tests are perfect. My TCM practioner told me that since I changed my diet to this form of cooking my actual body age including bone density is about 40-42. My actual age is 60.
Your medical insights always teach us a lot! In the club, Your food presentation shows your kindness and integrity. Cooking is the mirror to your inside in many aspects. Your mind, your gut health, your life. I've been impressed by you. I'm sure other members do too. thank you Andrea!
I'm a 17 year old living alone and I often really struggle to feed myself. Usually I only eat one actual meal per day. Videos like this remind me that cooking doesn't have to be so complicated. I bought miso paste from the asian supermarket earlier today and I can't wait to try these! Thank you so much ❤
My miso soup ingredients are mostly veggies from my garden. If i got fresh zucchini & carrots, that’s what i put in. If 1 of our house helpers came back from their home village then we might get 2 huge pumpkin, 2 cabbages and some organic rice. Can’t get fresher than that. But most of the time my garden produce zucchini, potatoes, onion, carrots & daikon. That’s what i put into my miso soup. Thank you for sharing your recipes so i know what else i can put into my soup😂😂😂😂
You can put whatever you have in your miso soup! Your comment just showed us that! Fresh veggies from the garden is the best! Live with the seasons. I love it!
Some of my favorite miso soups to make at home is cabbage & mushroom and carrot, daikon & spinach. Usually with tofu and always with spring (green) onions. I would like to try the miso soup with kombucha.
I love that your boys are learning to cook healthy, fresh and tasty food. I hope they take these eating habits with them into adulthood and teach their own children how to prepare food.
It's so lovely that all family participates in cooking ❤ And I love that you are speaking Japanese with each other, but You put English subtitles for us. It gives so authentic feeling.
I remember having miso soup almost every day when I lived with my host family. Only when there was a western dish like pasta there was no miso soup. I always enjoyed a simple one with eggplant and aburaage or tofu. Or kabocha and tofu. And I used to love asari miso soup, but haven't had that for years. I also saw a tomato miso soup recipe that used fresh tomatoes. Tomato juice is indeed easier for busy moms :)
I have tried 3 of the 4 of the miso soups featured here - all are delicious! I have been a member of Ikigai Cooking Club since February. It is a great place to connect with other home cooks around the world that love Japanese food. I love the community as we bond and share our adventures in cooking healthy and tasty recipes. 🥰
Thank you Sandi! Your cooking is truly our inspiration! even though when you follow my meal plans, it gives us a totally different angle in your bento and with your creativity! Thank you for being very generous and kind to others! You are one of the members who set the tone in our club. Very peaceful, calm and enthusiastic!
I have discovered the miso with dashi included and it’s a game changer for me! I could only find the dashi grandulars and used that + chicken boullion + miso. I don’t really like veggies so usually I do onions, potatoes, spinach. But love Love love the liquid miso dashi flavor.
Soup as a (nutrition) eating supplement is a really interesting idea. You could easily get at least one serving of vegetables in a small bowl of soup. You have me really thinking now Miwa!
This idea only came to me when I had kids. This is the way to get my kids to eat more varieties at a very early stage. Thank you for picking up my message from the video!
I joined Miwa's Ikigai Cooking Club about 3 ish months ago and I have been enjoying it from the very start! I love it so much, Miwa's recipe's are so yummy and satisfying and everyone is so nice and inspiring! Plus I love Japanese culture so it's super cool to get to follow along and learn what real homecooked Japanese food is like. 💖
I just found your channel while looking for some vegan Japanese recipes. Your recioes all look and sound delicious and I have subscribed to your channel. Thank you for sharing! I especially loved watching your son cooking, he did such a great job! I think it is so important for children to help cook, it encourages them to try new foods if they help prepare it. Another way is if they help grow the vegetables as they are so proud of their efforts. They are always so happy when you tell them how delicious their cooking is. It is so heartwarming. 🥰 Miso soup is one of my all time favourite soups, it is so hydrating and full of goodness. Until recently I only had the soup at restaurants or from instant packs that I would then add fresh veg to. But I was getting tired of cooking the same old veggie soup and one day decided to add some white miso to my homemade vegetable stock (I save all my vegetable skins, roots, tops, etc..lthe stuff that normally goes in the trash. I keep it in the freezer along with any herb stems, etc. when I have enough to fill a big pot, while I am cooking dinner at the weekend, I fill it up, cover it with water and let it simmer away, giving a stir now and again. Then I strain it and discard the solids. It always makes far more than I will use at once so I freeze it into family size portions to use when I am busy and while I collect more of the veggies for making my next batch of stock). The miso was such a great addition that I could not stop sipping the stock as if it were a cup of tea lol. I like to add either shredded cabbage near the start of the cooking of the soup or using shredded lettuce near the end of the cook. Some finely sliced carrots, silken tofu pieces, along with some Bok choi leaves (I save the lower portions to add to my stir fry) and finely sliced spring onion. If I want it to be a little more substantial, I will add some edamame beans or lentils and some some fresh udon noodles. If it needs a little more umami and I am nearing the end of my tub of miso, I will also add in a small spoonful of marmite (a yeast extract) which is not traditional but gives some vitamin b12 to my meal. I really enjoy the combo of the miso and marmite together. I had never really thought to try tomatoes, potatoes or squash in it but now my mind is whizzing with ideas to try. I enjoy a red lentil soup where the lentils melt into the broth and I am thinking this would be a great soup to add that extra depth of miso to. I am going to try it this weekend. Thank you again for the wonderful videos. ❤🙏
Thank you for the upload! I love making soup, but as of now I've mostly stuck with tomato and potato. I would love to give Miso soup a try, especially since it and egg drop are some of my favorites.
I always look forward to Miwa's Saturday videos for inspiration and recipes. I joined the Ikigai Club 5 months ago with very little knowledge of Japanese cooking and now prepare these miso soups all the time along with many other Japanese dishes. Today I made the vegan creamy miso stew with ingredients on hand including sweet potato and canned Adsuki beans. Thank you Miwa 🙏😍
I always try to deliver the information to someone who truly needs my recipes and knowledge because this is my passion and Ikigai. Before I met you, I didn't know who I should deliver to. I couldn't picture who needed me. but once I started talking to you in the club, you shared your struggle, dishes which made you happy. It really helps me to picture who I can support. Now you can say you are my family in The US. So, thank you Susan. Love from my family!
Thats awsome!! Didnt knew I can use vegetables in miso soup... I'm making dashi stock with boiled water over dried shitake and kombu, leve it to rest overnight for the mushrooms to hidratate. The folowing day I cut the hydrated kombu and shitake into strips put everything to boil, add tofu and bonito flakes stock. After it boils, i let it drop to 80°C and add the miso paste. I like to add 2/3 white miso and 1/3 red aged miso paste. It sounds overcomplicated but I love miso soup ❤
I just want to say, I do love the videos with your mom! She seems very funny and kind, and you can tell that you learned a good sense of dietary balance from her!
Miso soup was the first introduction for me to incorporate vegetables that my kids did not want to otherwise eat. Being a member of the Ikigai cooking club, you learn new ways to make favorite recipes. Miwa's recipes are so family friendly and she and the community are very supportive. I highly recommend that you join the club😊
Thank you for these recipies Miwa-san! I want to try the stew and the tomato-miso soup, they look very interesting. I put different veggies in my miso soup too - but I think my favourite is simple onion and potato one - also because I always have these ingredients! I use dashi powder - I can't buy those dashi "teabags" in Ireland - I would prefer them.
Thank You for another wonderful video. I always learn so much about the wonderful flavors and cooking styles of Japan. Love hearing how the kids and husband are doing my dear this is real life. These little chefs are so helpful. Sending love I pray all is well.
I don't think the "Basic Miso Soup" is stereotype as per the comment, but fundamental: - Miso/Dashi + Hot Water - Tofu - Nigiri (dried seaweed) - Spring Onions (Scallions / Green onion) chopped - Shichi-mi tōgarashi, sprinkled on at the end if available It's a classic miso soup so in some ways almost as simple as you can get and one of the best for that reason and a great choice for "1st Japanese Dish To Try To Cook!". One can add ginger/garlic chopped and then bulk out with other vegetables eg mushrooms ( prefer to fry them before adding) after learning this basic starter recipe, too. My tip now is to make a Vegetable stock and/or Kombu stock and keep in the fridge and then warm that up to replace the "+ Hot Water" if one wants to go a bit further with taste and nutrition depth and flavour (via food prep) with the Miso as opposed to focus on the Miso as the main taste. Even a double stock with some Kombu stock added to Vegetable would be good. Then as per Miwa: Add your choice of vegetables for taste and again depending on preference: - Carrot, Onion, Cabbage, Pak Choi etc Do you like some crunch in the vegetables then chop a bit larger and chop smaller to cook through and soften quicker or if time use a blender to make a smooth soup before adding Miso/Dashi at the end. For breakfast, I love the simple Miso soup + Rice + Sautéed or Grilled Fish that is a Japanese breakfast staple but using even more basic Miso/Dashi + Hot Water = Done!. For an evening Miso soup on cold Winter days maybe more additions such as the above?
Thank you for sharing your detailed miso soup! My morning often starts with your type of breakfast. It makes me feel closer to you even though we live far away! haha
Thank you Miwa for sharing such great recipes! I recently joined your channel and can't wait to try making these soups. Do you usually finish the whole pot the same day/meal? Do you ever store leftovers of soup in your fridge?
Do you ever brown the mushrooms before adding them to your miso soup? I love mushrooms so I tend to always make sure to brown them to bring out the flavour, and I wonder how much of a difference it would make in the soup.
@@thomaslover239 It's true for making home-made stock too. Always brown the veggies, and if you're making bone stock, be sure to slow-brown the bones. Everything is just much more tasty. :) It takes a while, but it's not hands-on time for 95% of it.
@@celticlass8573 Yeah give everything a little roast before boiling to make the stock. Agree. I usually make a large portion of browned mushrooms for meal prep eg Ramen so often have these pre-cooked in the fridge. I'd add some Soy sauce or even Chilli oil too if I feel like making the Miso Soup lean a little heavier towards Ramen!
It's been a couple of months since I started this Ikigai cooking club. The club is now filled with kind and caring members who want to stay healthy by cooking more Japanese food at home. If you are looking for accountability to grow together, other members and I will be waiting for you.
www.shinagawa-japanese-cooking.com/community
ONLY TWO BOYS, and obviously, you're negligent in your parental duties! Damm kids eat like guttersnipes while failing to get their homework done!
I'm a member of the cooking group and I can fully attest that, at least for me, it helps keep me more consistent with cooking and cooking healthier. Miwa is the best and is always helpful.
aww thank you so much Eric! 😌We have been impressed by your creativity given that you are also a busy dad. You are inspiring ! Talk to you soon in the club!
I am also a member of Miwa‘cooking club and joining this club was the beste decision ever. It really changes my life and the way I eat and cook. I feel much healthier and my blood tests are perfect. My TCM practioner told me that since I changed my diet to this form of cooking my actual body age including bone density is about 40-42. My actual age is 60.
Your medical insights always teach us a lot!
In the club, Your food presentation shows your kindness and integrity.
Cooking is the mirror to your inside in many aspects. Your mind, your gut health, your life. I've been impressed by you. I'm sure other members do too. thank you Andrea!
Congratulations, Andrea! We're so proud of you!
I'm a 17 year old living alone and I often really struggle to feed myself. Usually I only eat one actual meal per day. Videos like this remind me that cooking doesn't have to be so complicated. I bought miso paste from the asian supermarket earlier today and I can't wait to try these! Thank you so much ❤
My miso soup ingredients are mostly veggies from my garden. If i got fresh zucchini & carrots, that’s what i put in. If 1 of our house helpers came back from their home village then we might get 2 huge pumpkin, 2 cabbages and some organic rice. Can’t get fresher than that. But most of the time my garden produce zucchini, potatoes, onion, carrots & daikon. That’s what i put into my miso soup. Thank you for sharing your recipes so i know what else i can put into my soup😂😂😂😂
You can put whatever you have in your miso soup! Your comment just showed us that! Fresh veggies from the garden is the best! Live with the seasons. I love it!
Some of my favorite miso soups to make at home is cabbage & mushroom and carrot, daikon & spinach. Usually with tofu and always with spring (green) onions. I would like to try the miso soup with kombucha.
It’s such a simple concept, but I never even thought about making thicker stews with miso. I will definitely give these a try. Thank you for sharing!
I love that your boys are learning to cook healthy, fresh and tasty food. I hope they take these eating habits with them into adulthood and teach their own children how to prepare food.
It's so lovely that all family participates in cooking ❤ And I love that you are speaking Japanese with each other, but You put English subtitles for us. It gives so authentic feeling.
I remember having miso soup almost every day when I lived with my host family. Only when there was a western dish like pasta there was no miso soup. I always enjoyed a simple one with eggplant and aburaage or tofu. Or kabocha and tofu. And I used to love asari miso soup, but haven't had that for years. I also saw a tomato miso soup recipe that used fresh tomatoes. Tomato juice is indeed easier for busy moms :)
I have tried 3 of the 4 of the miso soups featured here - all are delicious! I have been a member of Ikigai Cooking Club since February. It is a great place to connect with other home cooks around the world that love Japanese food. I love the community as we bond and share our adventures in cooking healthy and tasty recipes. 🥰
Thank you Sandi! Your cooking is truly our inspiration! even though when you follow my meal plans, it gives us a totally different angle in your bento and with your creativity! Thank you for being very generous and kind to others! You are one of the members who set the tone in our club. Very peaceful, calm and enthusiastic!
I have discovered the miso with dashi included and it’s a game changer for me! I could only find the dashi grandulars and used that + chicken boullion + miso. I don’t really like veggies so usually I do onions, potatoes, spinach. But love
Love love the liquid miso dashi flavor.
Soup as a (nutrition) eating supplement is a really interesting idea. You could easily get at least one serving of vegetables in a small bowl of soup. You have me really thinking now Miwa!
This idea only came to me when I had kids. This is the way to get my kids to eat more varieties at a very early stage. Thank you for picking up my message from the video!
I joined Miwa's Ikigai Cooking Club about 3 ish months ago and I have been enjoying it from the very start! I love it so much, Miwa's recipe's are so yummy and satisfying and everyone is so nice and inspiring! Plus I love Japanese culture so it's super cool to get to follow along and learn what real homecooked Japanese food is like. 💖
I just found your channel while looking for some vegan Japanese recipes. Your recioes all look and sound delicious and I have subscribed to your channel. Thank you for sharing! I especially loved watching your son cooking, he did such a great job! I think it is so important for children to help cook, it encourages them to try new foods if they help prepare it. Another way is if they help grow the vegetables as they are so proud of their efforts. They are always so happy when you tell them how delicious their cooking is. It is so heartwarming. 🥰
Miso soup is one of my all time favourite soups, it is so hydrating and full of goodness. Until recently I only had the soup at restaurants or from instant packs that I would then add fresh veg to. But I was getting tired of cooking the same old veggie soup and one day decided to add some white miso to my homemade vegetable stock (I save all my vegetable skins, roots, tops, etc..lthe stuff that normally goes in the trash. I keep it in the freezer along with any herb stems, etc. when I have enough to fill a big pot, while I am cooking dinner at the weekend, I fill it up, cover it with water and let it simmer away, giving a stir now and again. Then I strain it and discard the solids. It always makes far more than I will use at once so I freeze it into family size portions to use when I am busy and while I collect more of the veggies for making my next batch of stock). The miso was such a great addition that I could not stop sipping the stock as if it were a cup of tea lol. I like to add either shredded cabbage near the start of the cooking of the soup or using shredded lettuce near the end of the cook. Some finely sliced carrots, silken tofu pieces, along with some Bok choi leaves (I save the lower portions to add to my stir fry) and finely sliced spring onion. If I want it to be a little more substantial, I will add some edamame beans or lentils and some some fresh udon noodles. If it needs a little more umami and I am nearing the end of my tub of miso, I will also add in a small spoonful of marmite (a yeast extract) which is not traditional but gives some vitamin b12 to my meal. I really enjoy the combo of the miso and marmite together. I had never really thought to try tomatoes, potatoes or squash in it but now my mind is whizzing with ideas to try. I enjoy a red lentil soup where the lentils melt into the broth and I am thinking this would be a great soup to add that extra depth of miso to. I am going to try it this weekend.
Thank you again for the wonderful videos. ❤🙏
I always add daikon radish to my soup in nice big chunks. It's so sweet and juicy when cooked soft.
woo! I love that too! Daikon season is coming up in a few months! So excited!
Thank you for the upload! I love making soup, but as of now I've mostly stuck with tomato and potato. I would love to give Miso soup a try, especially since it and egg drop are some of my favorites.
I always look forward to Miwa's Saturday videos for inspiration and recipes. I joined the Ikigai Club 5 months ago with very little knowledge of Japanese cooking and now prepare these miso soups all the time along with many other Japanese dishes.
Today I made the vegan creamy miso stew with ingredients on hand including sweet potato and canned Adsuki beans. Thank you Miwa 🙏😍
I always try to deliver the information to someone who truly needs my recipes and knowledge because this is my passion and Ikigai. Before I met you, I didn't know who I should deliver to. I couldn't picture who needed me. but once I started talking to you in the club, you shared your struggle, dishes which made you happy. It really helps me to picture who I can support. Now you can say you are my family in The US. So, thank you Susan. Love from my family!
Miwa you read my mind! I’ve been craving miso soup and been wanting to try new recipes, thank you! :)
Yey!! I'm glad I read your mind! Right on time! haha
Thats awsome!! Didnt knew I can use vegetables in miso soup...
I'm making dashi stock with boiled water over dried shitake and kombu, leve it to rest overnight for the mushrooms to hidratate. The folowing day I cut the hydrated kombu and shitake into strips put everything to boil, add tofu and bonito flakes stock. After it boils, i let it drop to 80°C and add the miso paste. I like to add 2/3 white miso and 1/3 red aged miso paste. It sounds overcomplicated but I love miso soup ❤
I just want to say, I do love the videos with your mom! She seems very funny and kind, and you can tell that you learned a good sense of dietary balance from her!
5:24 this one looks so delicious for a light breakfast! Timestamping for future.
Thank you!! I hope you will enjoy it!
Miso soup was the first introduction for me to incorporate vegetables that my kids did not want to otherwise eat. Being a member of the Ikigai cooking club, you learn new ways to make favorite recipes. Miwa's recipes are so family friendly and she and the community are very supportive. I highly recommend that you join the club😊
Just what I was looking for. Thanke you. Love Miso Soup
Thank you for these recipies Miwa-san! I want to try the stew and the tomato-miso soup, they look very interesting. I put different veggies in my miso soup too - but I think my favourite is simple onion and potato one - also because I always have these ingredients! I use dashi powder - I can't buy those dashi "teabags" in Ireland - I would prefer them.
Thank You for another wonderful video. I always learn so much about the wonderful flavors and cooking styles of Japan. Love hearing how the kids and husband are doing my dear this is real life. These little chefs are so helpful. Sending love I pray all is well.
I don't think the "Basic Miso Soup" is stereotype as per the comment, but fundamental:
- Miso/Dashi + Hot Water
- Tofu
- Nigiri (dried seaweed)
- Spring Onions (Scallions / Green onion) chopped
- Shichi-mi tōgarashi, sprinkled on at the end if available
It's a classic miso soup so in some ways almost as simple as you can get and one of the best for that reason and a great choice for "1st Japanese Dish To Try To Cook!". One can add ginger/garlic chopped and then bulk out with other vegetables eg mushrooms ( prefer to fry them before adding) after learning this basic starter recipe, too.
My tip now is to make a Vegetable stock and/or Kombu stock and keep in the fridge and then warm that up to replace the "+ Hot Water" if one wants to go a bit further with taste and nutrition depth and flavour (via food prep) with the Miso as opposed to focus on the Miso as the main taste. Even a double stock with some Kombu stock added to Vegetable would be good.
Then as per Miwa: Add your choice of vegetables for taste and again depending on preference:
- Carrot, Onion, Cabbage, Pak Choi etc
Do you like some crunch in the vegetables then chop a bit larger and chop smaller to cook through and soften quicker or if time use a blender to make a smooth soup before adding Miso/Dashi at the end.
For breakfast, I love the simple Miso soup + Rice + Sautéed or Grilled Fish that is a Japanese breakfast staple but using even more basic Miso/Dashi + Hot Water = Done!. For an evening Miso soup on cold Winter days maybe more additions such as the above?
Thank you for sharing your detailed miso soup! My morning often starts with your type of breakfast. It makes me feel closer to you even though we live far away! haha
wow I love the 秋みそ❤️
Thanks for your recipe 👌
Thank You So Much
❤💛💚🥰💚💛❤️
@@barbie33 my pleasure❤️❤️
rehydrated shitake, lettuce and celery stalk 😋
Thank you Miwa for sharing such great recipes! I recently joined your channel and can't wait to try making these soups. Do you usually finish the whole pot the same day/meal? Do you ever store leftovers of soup in your fridge?
Do you ever brown the mushrooms before adding them to your miso soup? I love mushrooms so I tend to always make sure to brown them to bring out the flavour, and I wonder how much of a difference it would make in the soup.
I sometimes do, but not much for miso soup. Thank you for telling me this! I would love to check on the taste difference. ^^
@@MiwasJapaneseCooking It makes sense to me that you could brown them quickly, and then put them into the soup to finish cooking through. 🙂
I also brown onion a little before adding to my soup. It’s really helps being out the flavor, too. I bet browned onion + onion koji is a great combo
@@thomaslover239 It's true for making home-made stock too. Always brown the veggies, and if you're making bone stock, be sure to slow-brown the bones. Everything is just much more tasty. :) It takes a while, but it's not hands-on time for 95% of it.
@@celticlass8573 Yeah give everything a little roast before boiling to make the stock. Agree. I usually make a large portion of browned mushrooms for meal prep eg Ramen so often have these pre-cooked in the fridge.
I'd add some Soy sauce or even Chilli oil too if I feel like making the Miso Soup lean a little heavier towards Ramen!
I m from India,,,, your cooking skill is awesome,,,,,, please make or cook one Indian dish please,,,,, 😊😊😊🤤🤤🤤😅😅😅
Does it need to have tofu?
Isometimes add kimchee or daikon.
💖💖💖💖💖💖💖💖💖💖💖💖