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!
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.
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.
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! ❤️❤️❤️🍽️
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!
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 ❤❤❤❤❤🙌🙌
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.
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 TH-cam!
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.
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
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 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!
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?)
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
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
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
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
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.
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 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!
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.
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 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 :)
Such perfect timing! My husband and I just bought the ingredients to make dashi + miso soup, thanks to Morimoto's cookbook that we got as a gift - your video was super helpful! :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😥😥😥😥😥.
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 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!😁
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 💕
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.
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
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.
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...
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
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!
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'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!
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.
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 🙆🏻
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.
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.
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 want a Jun's kitchen and Martina's Midnight Munchies collab xD
THIS
Šviesa YESSSSSS!
count haku and meemers in too!!! 😀😀😀
+Šviesa Jun and I have been talking about it...a throw down challenge!
Yessssssss
Water is the only ingredient I have from this whole recipe.
samreen qureshi Sameeee
I don't even have water. Will need to find a substitute for water.
Sadly I cannot find Kombu :(
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... 😅
@@alozzzy1213 You can try Amazon. It lasts basically forever too, so you can buy it in bulk.
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!
I hope you like this video!
Always! I'm going to try to recreate this as soon as I find the ingredients here. 😊
Lex Regala For me the same! Wanted to go to bed and then the notification came up! Happy with a smile going to bed. Thanks you two! :)
yess... it's almost midnight too in Indonesia and I was so happy seeing the notification, watching this channel always comforts me
yey co-PH fan!
This couldn't have come at a better timing! I was looking for a miso soup tutorial. 😊
+Krist Soup I'm glad! I hope this recipe works out for you :)
Krist Soup Love you Krist❤❤❤❤
Krist Soup Make a vid of you making your own miso soup~~~ ♡♡♡
Krist Soup You should make one with your own twist! 😊💕💕
collab pls
Martina I told my grandma that you're the one who made the black bean brownies video and she loves you 😂 and now I'm craving miso soup
Hello fellow A.R.M.Y!!! :D
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
RANDOM AWESOMENESS helloooooo! 😁
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 love your username 😂 😍
did everyone else notice how Martina sounded instantly more Canadian upon picking up her phone call from her sister
Yeah the way she said sorry was really noticeable 😂😂
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!!
Asian cuisine: put a little bit of this and that. Nobody knows the proportions.
+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
Junarix Ban mexican is the same my grandma cooks with her hand as a measure.. I have bigger hands so I had to figure out by myself at some point.
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... 😂🤣😂🤣
Thanks for this 🙏 Absolutely love Kombu's Umami Superpowers
I still can't get over how vibrant and charismatic you are with the camera Martina. You're amazing! 😍😍😍
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!
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.
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.
I agree!
What if you just like mushrooms?
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! ❤️❤️❤️🍽️
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!
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 ❤❤❤❤❤🙌🙌
Lol she bought the seaweed but still didn´t use it in the end XD
I just...couldn't...I looked at it and felt sad.
It is okay. You don´t have to force yourself :) Nice video btw.
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.
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 TH-cam!
honestly most youtubers are super over the top and annoying, but you seem super real and your jokes are actually funny
That's really nice of you to say. Thank you :D
Over the top with annoying jokes accurately describes this tutorial
I didn't train my cats to do shit. THEY trained ME to feed them on their schedule, scratch their necks and chins the way THEY like it, etc...
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.
Thanks for such a great detailed comment!
SIMON MARTINAAAA, I HOPE YOU GUYS READ THIS
well, i've been watching you guys since 2013 and you help me with my english. THANKS I LOVE YOU
Here's a video on how to make Miso Soup!
I love Martina's cooking videos! I've been wanting to learn how to make miso soup from scratch got a long time :D
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
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
Who else knows how to make miso soup, but still watches this to see martina cook?
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!
Spudgy got really old 😨 Makes me kind of sad to see that.
Don't feel sad! He's been living the life! Now that he's an old grandpa dog, he is an extra pampered old pooch. ;)
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?)
David Lessard cooking with dog 🐶🤗
David Lessard aww man didn't know Francis isn't with chef anymore!
en.wikipedia.org/wiki/Cooking_with_Dog
Apparently Francis left this world in november 2016 ... didn't know that either and now I'm really sad :-(
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
Can we speak about how badass Martina is? Like I just have so much respect for both her and Simon it's not even funny.
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
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
Hopefully getting my life together
laundry :((((
Yay! Always love to see what you're cooking. Thanks Martina!
Finally bought the DVD of Moana and just relaxing with a facemask 💕
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
Loved the video Martina, especially the surprise call from your Sister. The recipe is so nice and straight forward too. Thank you!
Thank you so much to +Aileen Yildiz for the English subtitles! We appreciate the help :D
This was the first thing I made after surgery. Thanks for breaking it down and making it easy to understand thw science behind it.
so no one is gonna talk about her freakishly small long handle spoon which I totally want
Same! That looks useful as heck!
It's a spoon end chopstick
Looks like a plastic ice teaspoon🤣🤣
i love your hair. dont let the other comments get you down. also relationship goaaaaaals
AGAIN I'M SO EARLY WHAT IS THIS WITCHCRAFT?? ...not that I'm complaining 😄 also I just love your hair so much Martina! 💗
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
I’ve made your miso soup and it’s the best I’ve ever had 😘❤️ thank you Martina!!
Ps: my cats go nuts when I’m making the dashi stock 😻
You guys have no idea how happy I am that you made this video. I've been wanting a good recipe for miso soup since forever! 😋
6:58 MEEMERS TALKED OMG
thank you martina. I love miso and there isn't a good one around so I definitely will be trying this. so glad that martinas midnight cooking is back!!
I went to Japan about a week ago and loved it.
We've been here for a year and a bit and we still love it here :D
I'm doing it making dashi for the first time! I know I've got this. Thanks for keeping these real
dashi run run run
i apologize
Love it!!!! BTS ARMY!
OMG miso soup is the best salty fix. I have literally 0 craving to snack after I have a nice bowl of this stuff. Amazing recipe, thanks!
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.
Using this recipe, I have made miso soup. And it is fantastic!! I love miso soup but now I love MY miso soup the best!
I'm happy to hear that. Yay!
I'VE HAD THAT STRAW ARGUMENT FOR YEEEEEARS!!! IT'S A BENDY STRAW, YO! IT HAD BETTER BEND!
+Andi Pandi Right!? What's the point!!!!!
Simon and Martina the trick to bendy straws is to pull them straight out so it's as long as it can be and then bend it. ☺️🍹
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....
I have stainless steel straws and they come bent! Totally worth it lol
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 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!
My ringtone is also Hedwig's Theme! I thought my phone was ringing!
I think Miso Soup is the best Japanese food as a Japanese. I NEVER live without Miso Soup.
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 you can get it on Amazon relatively cheaply
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.
Plejade yeah it sucks! So hard to get and expensive :,
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 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 :)
Such perfect timing! My husband and I just bought the ingredients to make dashi + miso soup, thanks to Morimoto's cookbook that we got as a gift - your video was super helpful! :D
Oba-san is aunt in Japanese, not to be confused with Obaa-san which is grandma...
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😥😥😥😥😥.
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.
Thank you for this amazing video !!
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!😁
AWESOME! I'm so happy to read this! YAAAAA!!!!!!!!!!!
I'm craving miso soup now
This is awesome! I just bought miso, and now I know how to actually use it. I thought it was used like a condiment before I watched this video.
Does anyone else remember the video when Simon and Martina introduced Meemers and they said he was a girl??
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 💕
YAYYY MORE MARTINA'S MIDNIGHT MUNCHIES BRING IT BACK PWEASE 😁😁
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.
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
+Audrey Lim-Hing oh, amazing! I hope you liked both of them :)
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
Simon and Martina btw I enjoy mixing red miso and white :) totally delish with a dash of sake
Stop eating and torturing dogsstop yulin
Shelly D. Huh?
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.
The real question is, Where can I get that sweater?????????? :DDDDDDDDDDDDD
You can buy them in our online shop! :D Join the Eatyoursushi Squad! www.eatyourkimchi.com/product-category/eat-your-sushi-swag/
This video is so relaxing. And useful...I don't know as I remembered that dashi (or miso) was this easy.
#26 on trending u guys!!!!
+Athena Myzelle woohoo! Thanks for letting us know!
Simon and Martina no problemo!!!!
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...
obasan is aunt.there is a slightly different pronunciation that means grandmother so never get those mixed up lol
My husband and I make miso soup all the time now. Love these recipe videos. ♥️
did you train your cat to do that?........ my cat learned to ignore me and yell to feed her....oh well !!
Efumen my aunts cat pretends to only understand the word food and snack
I thought I was the only one that drinks Bourbon and Ginger Ale! Love it and love watching your videos!
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
@Abby this was 4 years ago, I did my research and have experienced it first hand.
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!
Congratulations on being a new auntie
Thank you for doing this! I feel now I can make miso soup.
I like how you went all ladylike and said "mermaid's ... toiletpaper."
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. 😍🍜
Martina! Is there a name for your mysterious chopstick spoons and where do I get some??
Shelly Bagchi I got mine from Amazon
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!
stopped everything to watch this
Yes finally I've been waiting to get the tutorial on this!
MEEMER'S MEOW omg he sounds like a little kitten
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.
Aunt is おばさん *Aunt* very, very similar to おばあさん *Grandma* You hold the "aa" sound a little longer when saying grandma versus Aunt
But that's when you're talking about someone else's Aunt and Grandma, it's different when talking about yourself. Just like おかさん and はは
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 I'm not sure about aunt but if you're talking about someone else's grandma you can also say 祖母(そぼ), which is even more formal.
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 🙆🏻
XKitstle it's he same with grandpa (おじいさん) and uncle (おじさん)0
always wanted to try this, thank you for the great recipes
Mixing 2 different systems of Dashi is authentic way of Japanese cuisine but Sardine is better than Bonito for Miso soup.
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.
Rainbow ladder support team!
heck yes! brb going to write this recipe into my recipe book... I need more recipes like this in my life please
Dear people: Martina is a liar and seaweed is delicious!!!
Dried seaweed on rice is delicious. Soggy seaweed, though? No thanks!
Soggy seaweed taste like tea for me
Soggy seaweed is the best kind of seaweed! Yum!
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.
i think this was done in a kinda joking manner
I love your cooking videos! I cant wait to see more :)
unrelated x 1,000,000, but I wonder what simon and martina think of park geun hye's removal from office
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 tried out this recipe and it was super yummy! Thank you!
You’re welcome and thanks for returning to let me know! :)