Name: How To Make Miso Soup
Uploaded: 2020-10-15T19:15:10.000Z
Duration: 11 min 32 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Today I'm teaching you guys how to make miso soup,

more importantly, I'm also teaching you how to make dashi.

That doesn't sound as impressive 'til I explain what it is.

Dashi is the classic cooking stock used in a lot of Japanese cuisine.

Once you learn how to make this, you can make TONS of other dishes,

and I will forever, constantly refer you back to this video if you're like:

It's super easy to make, but your house will smell a bit like Neptune's anus.

Otherwise, if you have any cats, they will be super happy with what's going on.

Now before we make miso soup, we have to make dashi, the cooking stock first.

Now, yesterday night, I started my dashi.

which is a special seaweed used to make it.

but if you soak it over night the flavours are so much richer and better.

You can make it like, right away on the stove top and, it'll be okay,

The reason why this is the better way to do it is because

kombu is covered in all types of, like,  minerals and a natural form of MSG

is actually on this in it's real life form.

You might see it looking kind of like a little bit white or grey,

that's actually really important to the flavour.

You guys might have heard people talking about Japanese food as being like,

And that umami flavour often comes from this kind of a natural ingredient.

This is the basis for what people copy the taste of MSG.

But I don't want you to mistake it for other kinds of seaweed.

Like, you guys might have this kind hanging around your house,

you might have seen this before for like wrapping up sushi rolls and stuff.

This is roasted seaweed and you absolutely CANNOT use this as a replacement.

and it will just turn into like, mush and be totally disgusting.

It's also not this seaweed, which is wakame.

And wakame is actually those seaweed pieces you have when you're actually drinking miso soup.

This is rehydrated and it will look a lot nicer.

I personally do not like that texture or taste of seaweed.

Didn't like it in Korea, do not like it in my miso soup,

but for the sake of making authentic miso soup, I bought this for you guys! (Triumphant and victorious music playing)

Personally I think it tastes like mermaid toilet paper.

But you know what, everyone has their own thing.

So for four cups, about a liter of filtered tap water,

I can't tell you the exact amount, because

when you buy your kombu, you might buy them in big sheets,

So it really depends on what you're buying.

''I'll describe it like a phone, but what if you have a Galaxy?''

this is how much you kind of want to put in,

this recipe is really cool, because as you taste your soup when you make it,

''I didn't like that, it had too much seaweed flavour.''

So it's a really kind of a personal preference.

But, I'll get you started with the basic recipe.

Next up I wanna talk to you guys about bonito flakes, also known as katsuobushi.

So in English we call them bonito flakes, which apparently is not even right,

But basically it's like a dried skipjack tuna or something,

that's been like, preserved and filled with mold like a cheese,

and then taken out again and then filled with mold.

And then they like, break it down after hundreds of days and

then they shave it and eventually we get this.

It basically just smells like smoked fish,

This smoky flavour is extremely important to your soup.

You can add more or you can add less, depending on if you don't like the flavour.

You've definitely seen this before. It's usually, like, sprinkled on things like

And it looks like it's kind of like dancing and alive,

Subtitles ListPlay Video

How To Make Miso Soup

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basically

kinda

texture