I love the smell and flavors of miso soups. You going through the ingredients and steps has allowed me an “ah ha” moment with each. I am realizing each element combining to make the soup I love. And “seaweedness” is part of that wonderful aroma. Thanks for breaking it down.
Recently had a friend help me pick a good miso paste, katsuobushi and kombu from a store! I love that Marion is having a miso era exactly when I was wanting to get into this myself 🙏🙏
I make miso at home every winter☃❄. Homemade miso is gentle for my mouth and stomach. Tofu,wakame and scallion are very classic ingredients for miso soup! Unique ingredients that I recommend are;Fried eggplant 🍆and fried thin bean curd(abura age), Chinese chive, bean sprouts, Nori seaweed and turnip💯.
I have a bad cold and I was easily able to adapt your recipe to my instant pot so I wouldn't have to stand at the stove. I used the souvide feature and it worked perfectly!
You can also make a dish called "nekomanma", which means 'cat rice'(coz they give this to cats to eat), by serving the used katsuobushi on top of steamed rice and soy sauce poured over it.
Hi Marion, I bought the Fermen Station miso and everything else, one problem, I can’t find kombu. Do you have a place that stocks it locally at Noosa or around that area?? I would really appreciate your advice 🤗🤗 P.S. I vole your recipes ❤❤
You can find them in Japanese shops or Korean shops since both use it. You don't have to use konbu. You can just use dried shiitake mushrooms instead with the bonito flakes.
Good points. The boiled bonito flakes still have little amount of protein and umami even after cooking. You can reuse them to make bonito flake furikake for steamed rice topping. I sometimes make sea kelp tsukudani using the boiled kombu.
I make dashi stock exactly the same way as Marion does. She's doing everything perfectly in this video. There are no mistakes with her instructions, why do you think so🤔?
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I love the smell and flavors of miso soups. You going through the ingredients and steps has allowed me an “ah ha” moment with each. I am realizing each element combining to make the soup I love. And “seaweedness” is part of that wonderful aroma.
Thanks for breaking it down.
Recently had a friend help me pick a good miso paste, katsuobushi and kombu from a store! I love that Marion is having a miso era exactly when I was wanting to get into this myself 🙏🙏
Looks delicious!!👌Sending you love always beautiful marion!❤🥰🤩
EXACTLY what I was looking for. Thanks Marion
Love it, have some miso in the fridge!
perfect timing!....I'm making miso soup today!
Oh thank you for this!!! I can’t wait to find aged miso and make this!
Love you Marion! Thanks for the info! Keep it comin’ ❤
I make miso at home every winter☃❄. Homemade miso is gentle for my mouth and stomach. Tofu,wakame and scallion are very classic ingredients for miso soup! Unique ingredients that I recommend are;Fried eggplant 🍆and fried thin bean curd(abura age), Chinese chive, bean sprouts, Nori seaweed and turnip💯.
I tend to judge a Japanese restaurant by its miso soup. I am putting the ingredients on my list to search for in Lagos Portugal. 💙💙 Thank you Marion!
Yeah I always feel like asking the various restaurants I eat from if they make their own miso soup or use instant.
Thanks, it's very delicious and simple 🥰👍🏻😋❤️
I have a bad cold and I was easily able to adapt your recipe to my instant pot so I wouldn't have to stand at the stove. I used the souvide feature and it worked perfectly!
I'm on the tail end of a rotten cold and your miso soup recipe is my favorite.
We are 3 mins in and I'm already planning meals with miso😋
Actually you can eat konbu. You can reuse the konbu that you made the dashi with to make a side dish called tsukudani.
forget the coffee mornings! eeesh 🤮 im having miso mornings from now on
You can also make a dish called "nekomanma", which means 'cat rice'(coz they give this to cats to eat), by serving the used katsuobushi on top of steamed rice and soy sauce poured over it.
Have you tried the Fermen Station chilli miso in the soup🤔I’m looking forward to trying both in the soup, individually of course 🤣
The awase miso paste already contains dashi stock. That may explain the stronger flavor if you add it to your own stock.
Hi Marion, I bought the Fermen Station miso and everything else, one problem, I can’t find kombu. Do you have a place that stocks it locally at Noosa or around that area?? I would really appreciate your advice 🤗🤗 P.S. I vole your recipes ❤❤
You can find them in Japanese shops or Korean shops since both use it.
You don't have to use konbu. You can just use dried shiitake mushrooms instead with the bonito flakes.
I bought everything on Amazon. I love fat from any Asian grocery. The items were very good quality
Me thinks - pop a pack of Udon noodles into that bowl ;-) Awase = a blend of white and red miso
Costs for all the ingredients ?
Google it
Can you do a clear soup recipe? Thx.
What do you with the dried fish after boiling it? It seems to be wasteful to just throw it out.
Good points. The boiled bonito flakes still have little amount of protein and umami even after cooking. You can reuse them to make bonito flake furikake for steamed rice topping. I sometimes make sea kelp tsukudani using the boiled kombu.
Very nice video. However, that's not how to make Dashi exactly
inevitable comment lol
She tried. Maybe she thought daikon wouldn't be available to most of her viewers.
I make dashi stock exactly the same way as Marion does. She's doing everything perfectly in this video. There are no mistakes with her instructions, why do you think so🤔?