Old Fashion Miso Soup - How To Make Sushi Series
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- เผยแพร่เมื่อ 27 พ.ย. 2024
- Most restaurants think they are offering you Miso soup, but you'd be surprised at what you're getting. Sure, it's got actual miso paste in it, but besides that sole ingredient, that's all you're getting.
Miso soup is so much more than just miso paste mixed in water; it's made with a special seaweed, bonito flakes and miso paste, but with all these added ingredients, it's actually quite expensive so don't expect your favorite Japanese restaurant to serve you miso soup as it was intended as we have shown here.
Which brings us to a very important point; making miso soup with all these ingredients makes it non-vegan soup due to the addition of bonito flakes. In fact, if this soup is made with Hondashi soup stock, it also makes it a non-vegan soup due the Hondashi having bonito in the ingredients.
Does all this matter at all? It does if you're thinking miso soup is just miso paste and nothing else but if you're at a restaurant that wants to offer the best tasting miso soup, the way it was intended, and you're a vegan, you'd better ask your server, but then again, your server may not even know...
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on TH-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
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www.knifemerchant.com
My mom was japanese, it's when they eat udon (noodles) they slurp so loud! I worked at a Japanese Restaurant when I was 18. My mom and her friends could be heard for a good mile slurping their udon. But not miso. Miso you sip, politely. It's been nice to hear japanese accents. My mom passed away almost 17 years ago. I miss all the Japanese everything I grew up with. My sister and I were following this young japanese couple in Target about 10 years ago. They were speaking japanese and we hadn't really heard it in SO LONG. We realized we scared them. They thought we were crazy stalkers. We explained we were half japanese and were just enjoying the language. Once they realized we weren't crazy stalkers they actually were happy to talk to someone who could understand them, they had several questions about California and American products. Turned out great for both sides!
Magnels 1 hh
hahaha was
Hi, you posted a thought a year ago pertaining to the making of miso soup and how it made you think of your mom. I just wanted to say thank you for sharing such a wonderful anecdote up to and including being 'crazy stalkers.' I miss being in Japan. Their enjoyment of Japanese food is something that is very easy to come to have respect for.
My miso soup is terrible, by the way. Hopefully you still take a crack at it from time to time.
Cheers, from Toronto.
Well that's because there's no noodles in miso soup
Hey don’t lose touch with your culture. You can watch NHK World on TV and listen to plenty of Japanese.
Such nostalgia. There was this tiny sushi bar near where I used to live, and the owners grandmother would come in sometimes and make old fashioned miso. It was like a little bowl of anti-stress soup. It was amazing.
my grandma would make this for me when I was sick but she would put slices of daikon and spinach, always made me feel better
bonnie clyde how are you friends
You're so lucky to have such a sweet grandma. My grandma was a crotchety lady whom hated almost everyone and was bitter AF.
Jin
Jinsong
What's dailon
@@laurieherman1215 I very much relat to that
It's been a long time since I had miso soup that was made from scratch. Thank you for reminding me how wonderful it is.
Ha! I love that hiro's reading the comments and takes a joke!
As a side note. It's genuinely fantastic to see hiro do some of the basic recipes. I enjoy the trips and visits to other places but nothing beats watching him cook and share tips. Great video guys!
Everytime I put up your videos and hiro shows up, my Gramps laughs, in a nice way, and he'd even watch your videos till he'd feel like sleeping. he's 90 now
What i like from this series is the camera man, he asks really good questions that help understand flavors, ingredients, quantities. Keep it up!
Am studying to become a chef and I truly appreciate the tips . The spice tofu and teriyaki sauce recipe has been a hit with people who have tried it at my house .
9:30 sooooo satisfying, i can rest in peace now, thanks hiro-san
hahahahaha xD
Ahh Hiro is such a nice guy, so glad he wiped that one spot lul :)
+king baba accurate asf for the OCD heads xD
accurate 👌
lol
I love that you guys are starting to become more active, and are expressing more emotions.
I've been a subscriber since you first 600, and I've enjoyed every moment.
Now, I feel like I'm having even more fun. You guys actually have *emotion* lol.
Love you both.
PS... Still waiting on cameraman's face one day.
良否 RNG hi
良否 RNG hi how are you friends
I really love the balance on this channel between serious cooking advice, and comedy, coupled with the accent of Mr Terada, that's an astonishingly good combination for success in my book. Keep up the great work guys, hope to see more videos soon. Also I appreciate the fact that you guys upload so frequently, you would think there wouldn't be anything to show after that many episodes, but I guess there is :)
I tryed miso soup your way and it is delicious. Thank you
I've always been taught not to boil the miso paste in the water but to add hot water to paste and dissolve in a side bowl then add back into the broth with flame turned off.
Yup, otherwise it's s lost all it's important and healthy properties!!!!
And hondashi is not the best choice since it’s industrialized dashi/katsuo
I love you two, you read the comments and see what some viewers don't like and try to go about sorting it just like "good afternoon" although that's funny everytime 😂
Ordered everything as stated. I so miss Miso from when I was in Japan for a year. In fact, I miss everything from Japan. Now, finally, perhaps I can wake one morning and prepare with all my senses a trip back in time. Hiroyuki San, 我々は、すべてのあなたを愛しています！
Hiro sportin the fresh cut.
Camera Guy: "Wow, I'm not a soup guy, but that looks great, Hiro... Well, not this kind of soup..."
Hiro: "You gonna eat-a dis soup, whitu boy, or I steeck that, ahh... cammu-ra, up-a you ass. ...Good aftanoon."
why is this so funny😂
LOLED at this one
lmao haha
The fucking good afternoon killed me😭
Wiseass Skeleton I thaught wtf is Honig on with hiro now xD but Then i read good afternoon xD
Good afternoon Hiro! Thank you for the recipe! I made this today after visiting an Asian supermarket and my three year old ate 3 bowls. Lol
This is a simple and delicious recipe. I love miso soup. I will definately make it myself more often.
Miso soup is one of the most delicious things ever.
Indeed
It depends on a person's taste bud. When I first tried it I didn't like it. But it could have just been the place I had it at too. Idk. Because I definitely didn't let the first experience stop me from trying it again and I love it the 2nd time and so on. It is now one of my go to comfort food during the winter 😋
Yes its delicious
i dont even cook but your videos bring me so much joy and entertainment. i can never get enough of em :). thank you hiro-san.
can y'all pleaseee please please consider uploading more videos??? I already watched all of them and I literally check everyday to see if y'all posted, I even know y'all only post once a week there's always a little bit of hope lol these videos are so interesting to me. hiro has inspired me to make the official decision for my future career as a sushi chef. thank you so much!! I'm only a senior too..
We do uploading video on Wednesday and Sunday, but we try up more.......!
lmao "I'm going to wipe all off " I always noticed but it didn't take me away from the video. love the sassy humor Hiro
Greetings from the Czech Republic. You have fans here too! Master Hiro seems more happy and more talkative than ever by the way :) Thanks for the video.
I can't wait to make REAL miso soup. It's so satisfying when made right. Thank you for inspiring me to do it right.
Ah, so nice to see a miso soup tutorial! ^_^ I absolutely love miso soup. My family is super white so I don't get to enjoy miso very often though, but I totally understand how Hiro feels when he said he missed it because he hadn't had miso in a while. It's just such a simple, comfort food to me that kinda gives me that nostalgic 'home' feeling, if you know what I mean. Lol
That is an amazing recipe. Simple too, which makes me love it more. I appreciate learning this from a Master. Great video as always guys.
white and dark miso are equally good for the soup?
Love miso soup. So comforting and pretty straight forward.
Seeing the aburaage made me crave inarizushi.
I absolutely LOVE miso soup. Can't have a proper meal without it!
As with a few others, I add spring onions. I would soak my wakame for five minutes and then transfer them to the bowl. But I like how Hiro does it here. I love this soup.
I absolutely love miso soup. It's one of (in my opinion) the best parts of eating at my local Japanese restaurant.
+Hiroyuki Terada - Diaries of a Master Sushi Chef
Very similar, and it's delicious!
Thanks so much Chef! !! I can't wait to try this! you're the best and your recipes are awesome!
Miso soup is one of my favs. So comforting
This is so similiar to the broth for Hawaiian-style Saimin broth without the miso paste. And instead of using bonito flakes I use dried shrimp. This makes for a clear broth. I will try your style for miso soup, though. Thanks Chef!
I love how clean the kitchen is... amazing
Thank you for cleaning the entire board! Love your sense of humor. Looks great and good afternoon :)
I feel like hiro is getting a lot more comfortable on camera. he made me chuckle a few times in this video. great recipe by the way looks delicious!
I LOVE Miso soup the best that I would drink 24/7 hot or cold got intro'ed at Daikoku here in Auckland....Im gonna learn how to make this so my kids can have it all the time
looks fantastic
That looks fantastic. Comfort food on cool days.
You shouldn't change the way you speak or act just because of some viewers comments. I watch you for who you are. Never change. Great channel! 👍
This looks way better than what they serve at restaurants Ive been too
シンプルやけど、
基本に忠実！
日本人ならではの日常的な食卓での
和の基本✨
プュア・ダシからの味噌テイスト…………
ヘルシーな、美容的にも効果ありな
味噌汁、ミソスープがさらに流行れば、
あらゆるメニュー(ランクアップ品やアレンジメニュー)が広がりますもんね！
我々、日本人なら、いまさらぁ～～？？
…………かも、しれませんが、１から、基本からのマインドで見れば、海外でのヒット商品、ヒットメニューを作りだすこともじゅうぶん可能ですよね♪✨
ここでしか味わえない人気の日本料理シリーズとして✨
わかっちゃっいるけど、見てて楽しい…………思わず見てしまう…………そんな、魅力ある動画でしたよ✨
やっぱ、料理はイイですねぇ～～✨
hahaha I am ocd I wasn't going to mention the board!! thanks Hiro!
I tried this recipe for the first time ever tonight and it came out delicious!!! THANK YOU!!!🥰🙏🏽
Thank you Chef. Incredible instructions. I will make miso soup.
"I'm not a soup guy but this looks phenomenal, well not this soup"
Hahaha love the camera guy and, of course, Hiro! 🇯🇵
I love this era so relaxing
i love hiro at 4:43 hahahaha made me crack up the way he just dropped it in after trying to say something.
There are also miso pastes you can buy that already have the dashi mixed into it so you can skip making the dashi stock and just dissolve the paste directly in hot water then just add whatever you wanna add.
You have a VERY talented Chef, That Miso soup is 100% Authentic WoW
Looks good! It's simple, but those are the hardest to nail
Something ive have never considered making but now im genuinely intrigued. thanks guys another great video
OK our wonderful mystery host, did you try the soup? Today I made half a gallon of Kimchi and have three gallons of Kombucha fermenting. Making Miso seems like a logical step! I enjoy cups of soup for breakfast, Miso which I love seems like a lighter soup than I sometimes eat. Be well.
i believe he said that he doesn't like this kind of soup
I was just hoping he'd try it :) There is a difference between tasting and eating!.
I am surprise,,I store all of things to make miso soup ,,( I love Japanese cooking ) I will make it for sure ,,thanks to share ,,👍👍👍
Hiro! You are my Hero! Well done! I wanted to know how to make really good miso! Thank you!!!
Another example of a sushi restaurant doing the right thing. Where I live there are literally dozens of sushi restaurants, mostly chinese or korean owned, and they use fake miso soup mix that they just boil with water and throw in some spring onions or something. They usually taste only of salt and no actual miso or soy taste. Most even cheap out and don't even add tofu. Only the japanese owned restaurants will put in the time to do it properly and the results are night and day. They also tend to only serve real gari, aka not colored pink.
I am going to order that soup the next time I see it on a menu. Look very good.
I think when Hiro said 'good afternoon' is actually him using literal means of Japanese greetings 'konnichiwa'.
wow, i always wanna know how to make miso soup but never truly bother to finding out, thank god i subscribed this channel
We love you Hiro... thanks for sharing all your great recipes...
Mais Mousa hi how are you friends mi
Very personable chef, Hiro. Thank you for teaching us.
Watching him slice that tofu was so satisfying
That looks tasty.
Thank you Japan for all these strange and delicous food... I ll surprise my family with this style of Miso soup.
Thx mr Hiro for sharing your knowledge.
Greeting from AFG
mmm that looks so delicious! I've never seen tastier looking miso soup before!
I have actually made miso soup when I had no access even to the hon dashi. I used chicken broth instead. With red miso paste, it was actually still good. Not traditional but who cares, it's good.
Chef Hiro never realised miso soup had Bonito flakes. The Japanese restaurant I work for has pre made miso paste attached to a machine mixed with hot water when the button is pressed. We add Wakame, Spring onions(Scallions) with fine cubed tofu.
Yours looks much better :)
I CANT WAIT FOR MY SON TO MAKE THIS!! THANK YOU FOR THE VIDEOS!
honestly you guys just keep it up! Your videos are straight forward, easy to follow, and pleasing! 😊👌
I meant pleasant***
so many inspiring video :) im from tunsia and we ar more used to mediternean food ! but i love to make some mix with different kind of cooking and tast. and i enjoy to see ur work :) good luck and hope one of this day i can eat in ur restaurant :)
I have been making miso every day for the past 2 weeks now :D but because I am vegetarian I looked up how to best go around the usage of bonito, there are vegan options mimicking the flavour online. However, I just gave up the original bonito flavor and instead go for shiitake dashi and kombu dashi mix and i love it!
I loved this recipe, I really like to add garlic marinated shiitake mushroom cubes in with it. Maybe I am just weird!
The classic recipe. looks delicious Hirosan! The commentator can't stop talking...
The wakame looks like it's so little, but it expands so much when you put the miso in. The first time I used it I ended up with a miso flavoured wakame salad instead xD
i made this today. it was so good even though i forgot to add mirin, ty for video.
I am very big fan of soup and that was insane chef that was wow I will try make it by myself thanks a lot chef and also Gustavo
+Hiroyuki Terada - Diaries of a Master Sushi Chef I like u(no homo), I describe u..very calm not like me..because I'm not calm. every time u do food I get very hungry and saliva creates more and more
These are my favorite videos to watch i wish we had places like this near by. I'll be getting a miso tomorrow but no were near as good as this.
the steam effect looked cool!
I'm glad that you've shown everyone how to make a basic and traditional miso soup. My mother is from Japan and always made this type of miso soup using the same ingredients.
The only difference was she always put the aburaage in boiling water first.
She always said it always must be boiled first for just a minute to remove the oil or it will put too much grease in the soup.
Love the pro insights and your guys' vibes too :)
This is the original recipe, so delicious....arigato Hiro
everything the chef is using are easy to find in a Asian markets or on line!
Easy is a relative term in those places, itʻs nearly impossible to find (if you donʻt have the time), finding it by yourself takes time when the workers are asking me (in a general asian-goods store) "is it, like, an asian food?" about bonito flakes. Found them after scouring the place for half an hour, though. XD Showed that worker what I was talking about in case someone else ever asks, but that store had ALMOST everything I needed.
YamaNeko then next time Google the items before hand and save screen shots so you have something to show them. Work smarter not harder 😉😉😉
I want to see the face of the man behind camera :) I always watch your channel regularly but I never saw you. btw u did a very good job u deserve more likes and subscriptions
But he helps alot, we need to see him. :)
I followed your way to make the sushi soup. It was very delicious. so good. Thank you!
maybe you guys have mentioned this already but does the camera man own NoVe ? and this channel is amazing I love seafood but you guys take it to the next level and make me want to eat seafood Every time I see a video! keep up the great work guys !
In America, we have instant dashi packets that may be carried at asian grocery stores. Kombu is just as readily available, as I've found, even though it may be a shot in the dark to get them both at the same place. :)
Bryton Jenkins moms markets carry all kinds of unusual foods.
So good as always Hiro! I was glad you didn't forget the wakame. It's my favorite part of miso soup with tofu.
LOVE THE RECIPE!! Miso soup is my favorite soup.
+Hiroyuki Terada - Diaries of a Master Sushi Chef not a problem! 😀😀
Preston Bozeman hi
Thank you for making this video, I just found it. I asked you to consider making it in the last video. Good to know you love your commenters!
Here's a quick tip for anyone making this at home. When adding the miso paste to the dashi, pour out a cup of dashi and whisk the paste into that. It's much easier. Then just add it back to the pot and stir.
Also, don't boil the soup once it has the miso in it. Boiling can give it a grainy texture. A simmer is all you need.
The soup looks so good. I'm gonna make it. Thanks so much for sharing the video you made.
Nice hair cut Hiro, looks good.
Oh and the Miso soup looks amazing also :)
How about a chef hiro cookbook? I'd buy that! Or does something of that nature exist?
wow i love that idea! i want a chef hiro cookbook too! 😁
ID BUY THE FUCK OUTTA THAT
I like lots of scallion and wakame in mine. Also mix with seemed rice in the winter for breakfast.
nice video guys, i have always wondered how to make this from scratch might give it a go
when will the "good afternoon how are you" t shirt be up for sale haha
Sharp headcut Hiro! Greetings from Sweden!
I'm glad you mentioned that this was an "Ichiban dashi", as it was only a first simmering of the bonito flakes, thus making the broth stronger. It sounds like the leftover cooked bonito was thrown out? Would Terada-san normally keep the cooked bonito for a second simmering, for a lighter broth? Either way, that is one delicious looking shiro miso soup. Thank you so much for sharing it with us!
I was wondering what Iʻm supposed to do with the leftover bonito, I was hoping I could eat it later lolol
Is it normally reusued for broth?
After using bonito flakes for the first round of soup stock, you can re-use them as either a "Niban" dashi stock (Second), which is a lighter flavoured bonito dashi, or you can dry out the flakes and use them as rice toppings, or even okonomiyaki toppings. :)
Thank you both, I actually liked eating some kombu strips in there. I feel so bad throwing anything away, I wonder if the bonito is good for my dog?
At 00:09, Master Chef Terada deploys a brilliant bit of kitchen craft: notice how he gets the boiling broth to his mouth to taste it.
yaaayy he cleaned the spot :p