In my opinion, that's what separates a cook from a chef. Even a recipe calling for a particular ingredient, there might be 10 different varieties of that ingredient, each offering something subtly different from the next, and your gained knowledge, experience and understanding of the differences allows you to impart your own unique qualities to a dish to make it your own. For example, I think I have at least 20 different types of chili powder and another 14-15 different types of chili flake, each is unique and choosing one over another can completely alter the flavor profile of the same dish.
I love how 'organic' this channel is. It's like you're bringing us into your home and teaching us how to cook - with no pretense. I just learned a little bit about photography and how to make Miso Soup! Love it.
If you do decide to live off of it, it's worth looking into the risks with hijiki if you use this recipe. I'm not super knowledgeable about this, and Kenji probably is, but I know there have been concerns with arsenic if large amounts are consumed regularly.
@@r0yals1n37 seaweed has detectable amounts of lead as well. its great a sucking up all sorts of minerals from the ocean, and unfortunately that now means all the heavy metals we've dumped in there. the brand kenji uses in this video even has prop 65 warnings on the bag.
@@akuro6470 just because they're common doesn't mean they're incorrect or overstated. we've polluted a lot of the planet. it doesn't mean don't eat seaweed, it means keep it in mind, and eat those foods with moderation (the same way you'd approach sugar, for example -- which can also kill you!).
Just when you thought you were learning from a pro chef, turns out he’ll also teach you photography theory as well! Loving the videos, it’s such a refreshing, positive focus to have with everything else going on right now
Kenji I have SO many of your recipes saved. I think you are the most trustworthy internet chef around. I made your 3 ingredient Mac and cheese tonight ! Thanks for always explaining the food science. Love you man. Keep on keepin on
Love how despite knowing *SO MUCH* about food, he still says “hey if you don’t like it this way do it whatever way you want to.” Like no, Mr J Kenji Lopez Alt I will NOT do what my dumbass brains asks me to, I’ll do what you’re saying 😭
Haha cooking improves if you experiment with it! Hope you had a blast with this recipe. I don't have Kombu here so I'll just enjoy the dish visually XD
OOOH THEre is nothing better than a fresh kenji video to..brighten up my 12am on a saturday night as I browse the depths of youtube in solace and full of boredom...
I love miso soup!!! I tried to make my own dashi stock once and failed. Now I just use the powdered stuff...I should try to make my own again. I had the opportunity to go to Japan briefly and do a home stay - my host mom provided miso soup at almost every dinner, and that's when I realized that the American-Japanese restaurant additions (eg, primarily wakame and tofu, or tofu and scallion, maybe some mushrooms of some kind) is not prescriptive! Miso soup was treated like a general "soup of the day" by my host mom, and it opened up a new world to me. Her miso soups included anything from nicely sliced onions, to potatoes, carrots, scallions, fried tofu skins, various mushrooms, +more. Miso soup has a wonderful way of feeling comforting like home, even if you didn't grow up with it.
@12:49 I didn't expect a lesson on optics but alas. I got two bits of useful information today! I use optical metrology systems for manufacturing inspection, I knew aperture affected depth of field but always forgot in which combination. Thank you Kenji!
thanks for uploading this!!! i've been really into those videos of people in japan getting ready for work or making dinner and they make miso soup but rarely go into the proportions or the actual cooking methods. yay for a new recipe and photography tips! :)
Fun fact that no one talks about for whatever reason: the f-stop is actually the ratio of focal length to aperture (iris) diameter. You can think of focal length as a stand in for how narrow or wide angle of the "beam" coming out from your camera that is the visible frame. More specifically, the focal length if is how far away from the focal point (a point somewhere in your lens; lens optics are bananas complicated) the beam widens out to the size of your sensor. Basically, how far away from the focal point something the size of your sensor would fill the entire frame. I find it helpful to think about exposure as thinking about the number of photons hitting the sensor/film (as opposed to "amount of light" which I don't find very intuitive) and thinking in terms of this "ratio" as opposed to an actual measurement of the aperture means that you're getting approximately the same number of photons hitting your sensor. Longer focal length means narrower beam, and narrow beam means less light, so you need a wider aperture to get the same number of photons on the sensor. I don't know if that makes sense to other people. it's hard to explain without visuals
I love your videos so much because you are so happy to share and teach, especially when it came to the photographing too! Always learning new things here 🥰
I worked tv production for a long time, and your description of the camera portion was super well done. I tried to explain this to a lot of people back in the day, and I wish I had your ability to easily explain a subject. Just about the only part I would have added is that it also effects your camera's light intake, thus changing the luma key, but otherwise that was great... Oh, and the food looked great with little effort too, obviously!
tip from my grandpa: we always do half red half white miso for a good balance of not too heavy but not really light either. on the note about mushrooms we love to put potatoes in our soup, esp during the winter bc it gives it an even deeper and warmer feeling! also if you're even more in a hurry / lazier just use hondashi :) same effect
I have to let you know that my daughter LOVES your book. I got it in a at home storytime kit at the library. She asks to read it quite often and I made bibimbap for her to try shortly after and she liked it!! No spicy sauce though as she feels the same as the girl in your book about spicy food. 😆 Thanks for a beautiful children’s book!!
I have all this in my cupboard and I keep staring at it 😆 maybe finally now I will attempt to make! Perfect timing video, this storm (pnw) is legit! 🥶🌬❄
I did not think I could learn anything from this and then you stuck the whisk into the miso. Also love how you give credit to Just One Cookbook an excellent sight and creator.
It's amazing, the timing that you made this video. I had made Miso soup for the first time ever maybe 2 days before this upload. Lots of internet recipes are so convoluted, and by the time I was done making it all I could think was "That's it?". Your recipe was basically what I did (minus the added seaweeds at the end), but without having to read a novel on the history of Dashi and it's different providential histories.
You talked about wakame and it reminded me that I still don't know how to make seaweed salad, which I believe uses wakame. I'm not sure what to buy if I want to make it at home. Can you do a video on seaweed salad?
I just found this channel and I am obsessed! Kenji, you do such an amazing job of teaching. I appreciate how you are with certain ingredients and you give for doing what you do! Absolute amazing talent. Thank you for sharing your passion and inspiring others. Cannot wait to test this and the mushroom soup out!
I work at a sushi spot/ k bbq in riverside ca and I'm a cook in the kitchen and when I go to open every morning I make this Semi exactly how he does taste so good n watching this is amazing!! deja vu lol great vids been watching for about a year and a half n been loving
I have been searching for a miso soup recipe that is easy and traditional. This looks perfect. Thank you for sharing. Found your channel today. Watched two videos. Loved the format and easy going but intimate style. Subscribed. And looking forward to watching more.
I've always been scared of letting kombu reach a simmer because I thought it'd ruin the dashi; listening to your expanation about it and katsuoboshi makes me think that it's one of those half truths that where told to make thinks "easier" for people. Since boiling the dashi makes it sour because of the katsuoboshi maybe people thought that boiling the dashi at any stage was bad for it.
Always loved miso soup - my mom has been making it in different ways my entire life. While I prefer the dark (red) miso, the lighter misos are delicious! Awesome stuff, thanks for sharing!
i love your channel Kenji. Don't think i've ever commented to say so before. You've made me a better cook and are more than entertaining. I even watch some of your meaty videos despite the fact that i'm a lifelong vegetarian.
For anyone interested- some brands also make miso paste with dashi added. It's obviously not as flavorful as making your own but is useful if you want to make this even quicker.
Was pleasantly surprised when you just stuck the whisk into the miso, that's exactly what I would do back when I liked making miso soup for breakfast every day lol.
I tried Keni’s whisk and strainer technique and it is so much easier than trying to mash the miso into a bowl of warm water with a spoon. The whisk would be great on its own but adding a strainer makes it perfect.
Thank you so much for this, my wife loves Miso soup but hasn't been able to have it from local places since being diagnosed with Hashimoto's (Celiac). Now, I'm going to surprise her with some homemade soup.
I love how much I learn about photography in your videos! I have no idea how to make my food pretty in pictures. Those are the tips and tricks they don't teach you on cooking shows!! We can't share meals at the table, but we can still share food with our loved ones through pictures. "This ham don't taste as good as yours, Grandma!"
That miso soup looks delicious! It makes me feel inadequate since I make miso soup a lot but I use instant dashi powder (aka magic powder)! Lol. Sometimes I even mix in the niboshi dashi powder with the regular hon dashi.
Unimportant correction: the f-number is the ratio between the focal length of the lens and the diameter of the aperture/iris/pupil. So f/2.8 is f (focal length) divided by 2.8. 100mm/2.8 is 36mm. The aperture should be about 36mm across. We use f-numbers instead of literal diameter measurements because the amount of light is related to the focal length. F/2.8 will be just as bright on a 100mm lens as it will on a 24mm lens.
Had no idea miso soup was so easy 🤯🤯🤯 I mean it’s a buck and change for a big portion from my local Asian joint, but I may have to try and make my own!
After your comment on a previous video, I now can't not check your timings with your oven! Today your 5 minute snap was 1 minute, quite a margin of error!
Hi Kenji, you said you let it steep for 5 min, but I see in the clock in the stove you let it for maybe 1 minute tops, should we do as you say not as you do for this recipe?
hi there.
hi kenji
bro it's like 4am for me what the fuck
Hey Kenji, how's the biz?
Hello Kenji
Hello!
I love how much general information you add about the ingredients. It’s fascinating.
Couldn’t have said it better myself
Every time i learn a ton of things, loving that side of the videos too!
Lol also about photography!
The reason Kenji is the best. Shows why he's a writer, i stay more for the words than the food tbh
In my opinion, that's what separates a cook from a chef. Even a recipe calling for a particular ingredient, there might be 10 different varieties of that ingredient, each offering something subtly different from the next, and your gained knowledge, experience and understanding of the differences allows you to impart your own unique qualities to a dish to make it your own. For example, I think I have at least 20 different types of chili powder and another 14-15 different types of chili flake, each is unique and choosing one over another can completely alter the flavor profile of the same dish.
Shaving the katsuobushi on the wood plane box was my chore as a kid. Thank you , Kenji, for triggering the warm memories of home.
I actually really dig the fact that we get to see some of the "behind the scenes" aspects of making a cookbook. Really interesting.
I love how 'organic' this channel is. It's like you're bringing us into your home and teaching us how to cook - with no pretense. I just learned a little bit about photography and how to make Miso Soup! Love it.
I can definitely feel the “mom loves you even if you're doing it wrong” vibes in this video, gods know I've had that experience.
that 2 min quip of you talking about aperture was more informational than a 1 hour tutorial on cameras... thanks Kenji!
I love everything about this from the dashi advice to the furikake reference to the photography lesson.
second.
dammit. I'm never second.
@@JKenjiLopezAlt LOL
First
Good morning Kenji!!
hahahha, next time FIRST!
The shoutout to Nami made my heart so warm!! I LIVE off so many of her recipes!!
"It's okay if it falls apart a little bit"
Me: *tears in eyes* thank you Kenji *sniff*
Miso soup is something I could practically live off of. I'm a real sucker for big mugs or bowls full of good soup.
If you do decide to live off of it, it's worth looking into the risks with hijiki if you use this recipe. I'm not super knowledgeable about this, and Kenji probably is, but I know there have been concerns with arsenic if large amounts are consumed regularly.
@@weaselsdawg thankfully it shouldnt be a concern as hijiki isnt very common in miso soup
@@r0yals1n37 seaweed has detectable amounts of lead as well. its great a sucking up all sorts of minerals from the ocean, and unfortunately that now means all the heavy metals we've dumped in there. the brand kenji uses in this video even has prop 65 warnings on the bag.
@@jon6288 prop 65 warnings are so comically common as to render it hard to actually gauge health concerns with, it feels
@@akuro6470 just because they're common doesn't mean they're incorrect or overstated. we've polluted a lot of the planet. it doesn't mean don't eat seaweed, it means keep it in mind, and eat those foods with moderation (the same way you'd approach sugar, for example -- which can also kill you!).
Just when you thought you were learning from a pro chef, turns out he’ll also teach you photography theory as well! Loving the videos, it’s such a refreshing, positive focus to have with everything else going on right now
I find the photography just as interesting as the cooking to be honest!
The tension when Kenji places the Miso on the board for photos and the chair moves. LOL
This dude is awesome.
Kenji I have SO many of your recipes saved. I think you are the most trustworthy internet chef around. I made your 3 ingredient Mac and cheese tonight ! Thanks for always explaining the food science. Love you man. Keep on keepin on
Love how despite knowing *SO MUCH* about food, he still says “hey if you don’t like it this way do it whatever way you want to.” Like no, Mr J Kenji Lopez Alt I will NOT do what my dumbass brains asks me to, I’ll do what you’re saying 😭
He is telling you to do it to what you like because taste is subjective
@@321DEATHPUNCH I was clearly joking, mate 🙊
Haha cooking improves if you experiment with it! Hope you had a blast with this recipe. I don't have Kombu here so I'll just enjoy the dish visually XD
@@321DEATHPUNCH why?
This guy won't stop blowing my mind. Thanks so much for all the videos, Kenji! Love from Brazil
Who needs a tripod when you’re a tripod
Man hangs dong
Must have a massive hog
He hangs major brain
This just made his whole channel NSFW
tripod kenji
tripod kenji
OOOH THEre is nothing better than a fresh kenji video to..brighten up my 12am on a saturday night as I browse the depths of youtube in solace and full of boredom...
Literally making a book and feeding a YT channel at the same time. What a boss.
appreciate you kenji for teaching me about what aperture is
Love seeing how take photos and explain the process!
I love miso soup!!! I tried to make my own dashi stock once and failed. Now I just use the powdered stuff...I should try to make my own again.
I had the opportunity to go to Japan briefly and do a home stay - my host mom provided miso soup at almost every dinner, and that's when I realized that the American-Japanese restaurant additions (eg, primarily wakame and tofu, or tofu and scallion, maybe some mushrooms of some kind) is not prescriptive! Miso soup was treated like a general "soup of the day" by my host mom, and it opened up a new world to me. Her miso soups included anything from nicely sliced onions, to potatoes, carrots, scallions, fried tofu skins, various mushrooms, +more.
Miso soup has a wonderful way of feeling comforting like home, even if you didn't grow up with it.
@12:49 I didn't expect a lesson on optics but alas. I got two bits of useful information today! I use optical metrology systems for manufacturing inspection, I knew aperture affected depth of field but always forgot in which combination.
Thank you Kenji!
I’ve been making misoshiru since I was 9.
Still instant click, SO EXCITED, PRETEND I’M A MISO VIRGIN, NEW UPLOAD FROM KING KENJI!!!
Stick it in
thanks for uploading this!!! i've been really into those videos of people in japan getting ready for work or making dinner and they make miso soup but rarely go into the proportions or the actual cooking methods. yay for a new recipe and photography tips! :)
Thanks to this video, I bought all the ingredients and made my first batch of homemade miso soup today. So good!
seeing him trying to put the konbu back in the bag was so stressful
But he remained totally calm! I need to take yoga classes or something lol.
Agree. Hahaha
Yes, I noticed. I would’ve just ripped off the top and stabbed it with my chef’s knife. 😂
the whole video was stressful to watch ... not coming back to this chan anytime soon.
@@jamc666 But he's the best source IMO for cutting through contradictions and BS in other recipes. When he shows how he does something, it works.
cannot begin to describe how much i loved that little camera aperture tutorial at the end. subscribed.
Fun fact that no one talks about for whatever reason: the f-stop is actually the ratio of focal length to aperture (iris) diameter.
You can think of focal length as a stand in for how narrow or wide angle of the "beam" coming out from your camera that is the visible frame. More specifically, the focal length if is how far away from the focal point (a point somewhere in your lens; lens optics are bananas complicated) the beam widens out to the size of your sensor. Basically, how far away from the focal point something the size of your sensor would fill the entire frame.
I find it helpful to think about exposure as thinking about the number of photons hitting the sensor/film (as opposed to "amount of light" which I don't find very intuitive) and thinking in terms of this "ratio" as opposed to an actual measurement of the aperture means that you're getting approximately the same number of photons hitting your sensor.
Longer focal length means narrower beam, and narrow beam means less light, so you need a wider aperture to get the same number of photons on the sensor.
I don't know if that makes sense to other people. it's hard to explain without visuals
Favorite internet chef and it's not even close. All his stuff is my go-to recipies now
I love your videos so much because you are so happy to share and teach, especially when it came to the photographing too! Always learning new things here 🥰
Kenji, your videos are great and I learn so much from watching them. Even learned about aperture ratios...keep it up!
honestly love seeing you take the photos for your book
I worked tv production for a long time, and your description of the camera portion was super well done. I tried to explain this to a lot of people back in the day, and I wish I had your ability to easily explain a subject. Just about the only part I would have added is that it also effects your camera's light intake, thus changing the luma key, but otherwise that was great... Oh, and the food looked great with little effort too, obviously!
tip from my grandpa: we always do half red half white miso for a good balance of not too heavy but not really light either. on the note about mushrooms we love to put potatoes in our soup, esp during the winter bc it gives it an even deeper and warmer feeling!
also if you're even more in a hurry / lazier just use hondashi :) same effect
The Japanese market near us sells awase miso. Already pre-mixed 😊
I have to let you know that my daughter LOVES your book. I got it in a at home storytime kit at the library. She asks to read it quite often and I made bibimbap for her to try shortly after and she liked it!! No spicy sauce though as she feels the same as the girl in your book about spicy food. 😆 Thanks for a beautiful children’s book!!
I have all this in my cupboard and I keep staring at it 😆 maybe finally now I will attempt to make! Perfect timing video, this storm (pnw) is legit! 🥶🌬❄
This guy has teaching in his DNA!!!
It's like second nature to him, AMAZING!!!
♡
It’s not!! It’s practice. Lots of practice from doing live demos and classes after my first book came out.
I did not think I could learn anything from this and then you stuck the whisk into the miso. Also love how you give credit to Just One Cookbook an excellent sight and creator.
I used to hate miso soup and after a couple years I tried it again and loved it for some reason and now I eat it every week
It's amazing, the timing that you made this video. I had made Miso soup for the first time ever maybe 2 days before this upload. Lots of internet recipes are so convoluted, and by the time I was done making it all I could think was "That's it?". Your recipe was basically what I did (minus the added seaweeds at the end), but without having to read a novel on the history of Dashi and it's different providential histories.
When I lived in Japan, miso soup was served with every meal and it took me a long time to develop a taste for it.
You talked about wakame and it reminded me that I still don't know how to make seaweed salad, which I believe uses wakame. I'm not sure what to buy if I want to make it at home. Can you do a video on seaweed salad?
Me when I'm reading Kenji's book when it comes out next year "don't quote the old recipes to me! i was there when it was eaten"
Your videos, food choices, and methods are just great. Going to buy your book! Keep on keepin on brother!
Thanks for the tips! This'll definitely help me improve on my miso soup!
You are truly in the pantheon of greatest cooks on the internet.
Love the shoutout to Nami and Just One Cookbook. I’ve learned so much from her site over the past year.
I just found this channel and I am obsessed! Kenji, you do such an amazing job of teaching. I appreciate how you are with certain ingredients and you give for doing what you do! Absolute amazing talent. Thank you for sharing your passion and inspiring others. Cannot wait to test this and the mushroom soup out!
bro I just love kenji so much
Jeez, I enjoy watching Kenji cook. Guy rocks a kitchen.
I work at a sushi spot/ k bbq in riverside ca and I'm a cook in the kitchen and when I go to open every morning I make this Semi exactly how he does taste so good n watching this is amazing!! deja vu lol great vids been watching for about a year and a half n been loving
Photography lesson AND delicious food. What a guy. Love the vidoes.
I love Miso soup.
Enjoyed your photography information
People ask me where I find my recipes and I just point them to you. Absolutely love your content!!
I have been searching for a miso soup recipe that is easy and traditional. This looks perfect. Thank you for sharing. Found your channel today. Watched two videos. Loved the format and easy going but intimate style. Subscribed. And looking forward to watching more.
I've always been scared of letting kombu reach a simmer because I thought it'd ruin the dashi; listening to your expanation about it and katsuoboshi makes me think that it's one of those half truths that where told to make thinks "easier" for people. Since boiling the dashi makes it sour because of the katsuoboshi maybe people thought that boiling the dashi at any stage was bad for it.
Always loved miso soup - my mom has been making it in different ways my entire life.
While I prefer the dark (red) miso, the lighter misos are delicious!
Awesome stuff, thanks for sharing!
i love your channel Kenji. Don't think i've ever commented to say so before. You've made me a better cook and are more than entertaining. I even watch some of your meaty videos despite the fact that i'm a lifelong vegetarian.
I really love seeing how you work. Thanks for another great vid.
Always learn something watching you, Kenji. Thank you!
Thanks for the notes on making dashi... And the justonecookbook.com mention; long time Nami reader here.
cooking and photography, the best... I love all of your tips- make that education- for both.
Absolutely love watching your videos!
For anyone interested- some brands also make miso paste with dashi added. It's obviously not as flavorful as making your own but is useful if you want to make this even quicker.
Miso soup is very comforting. I wasn't crazy about it as a kid, but learned to appreciate it by the time I was an adult.
I am convinced that Kenji is the walking Wikipedia for food and all food related arts at this point
Just try it with my family and its so nice! no need for salt in my case and everyone in here really liked it! 10/10 recomended
Was pleasantly surprised when you just stuck the whisk into the miso, that's exactly what I would do back when I liked making miso soup for breakfast every day lol.
I tried Keni’s whisk and strainer technique and it is so much easier than trying to mash the miso into a bowl of warm water with a spoon. The whisk would be great on its own but adding a strainer makes it perfect.
The hardest part about making miso soup is putting the konbu back in the packaging :P
just break them in half bro. Its easy
Thank you so much for this, my wife loves Miso soup but hasn't been able to have it from local places since being diagnosed with Hashimoto's (Celiac). Now, I'm going to surprise her with some homemade soup.
Remember to buy miso that is gluten free!
That looks amazing 😍 I must make it. I love the little packs so I'm sure home made will be even better
A kitchen mat that quotes yourself. Bold Choice sir
Thank you. I found this from your suggestion on IG. Very helpful, wonderful content. Thanks again.
I love how much I learn about photography in your videos! I have no idea how to make my food pretty in pictures. Those are the tips and tricks they don't teach you on cooking shows!! We can't share meals at the table, but we can still share food with our loved ones through pictures. "This ham don't taste as good as yours, Grandma!"
Actually, my gma would love that, brb I need to defrost some ham
That miso soup looks delicious! It makes me feel inadequate since I make miso soup a lot but I use instant dashi powder (aka magic powder)! Lol. Sometimes I even mix in the niboshi dashi powder with the regular hon dashi.
Well damn, now I'm sittin here at 5am craving Miso Soup.
"Let's say...five minutes" 5:55
Only one minute passed on the stove, hmm!
youtube IS the matrix confirmed
I'm genuinely so confused
Did not expect the photography tutorial but I loved it.
Kenji is actually a culinary god
Unimportant correction: the f-number is the ratio between the focal length of the lens and the diameter of the aperture/iris/pupil. So f/2.8 is f (focal length) divided by 2.8. 100mm/2.8 is 36mm. The aperture should be about 36mm across.
We use f-numbers instead of literal diameter measurements because the amount of light is related to the focal length. F/2.8 will be just as bright on a 100mm lens as it will on a 24mm lens.
thank you for this recipe kenji!
Kenji, that looks delicious🌸👨🏽🍳
This is so cool. Loving this channel, Kenji 🙏
miso soup recipe and quick photography lesson, thanks kenji
Came here to learn about Miso soup, also learned about photography. A1 content right there 🙌
This is really Pro. A lot of detailed tips. Thank you~
That looks delicious. I only know the powder version. I will try this at home. Thank you for sharing.
Had no idea miso soup was so easy 🤯🤯🤯 I mean it’s a buck and change for a big portion from my local Asian joint, but I may have to try and make my own!
It can be even easier, there's a thing called dashi iri miso which has the dashi in the miso. Literally boil ingredients, add miso, done.
My ocd just went literally crazy watching you put the kombu in the bag omfg I’m laughing at myself my heart rate skyrocketed lmaooo
Is there a traditional way of turning miso soup into a main course? I love it but don’t want to make two dishes
Thank you! About to go ingest a gallon of this immediately!
Thank you for Sharing your recipes
That whisk and sieve tip is a game changer
Favorite TH-cam channel right now. I’m in Orange County but I wanna come check out your restaurant
After your comment on a previous video, I now can't not check your timings with your oven! Today your 5 minute snap was 1 minute, quite a margin of error!
Homemade furikake with the spent kombu and bonito is amazing!
13:52 - "Miso soup is souper simple"
You, sir, are a comedic genius.
Hi Kenji, you said you let it steep for 5 min, but I see in the clock in the stove you let it for maybe 1 minute tops, should we do as you say not as you do for this recipe?