Miso Soup in the morning Recipe

Hi, I followed your dashi recipe and boiled 4 cups of water with kombu. The problem is that after it simmered for 30 minutes I was left with less then two cups of dashi. What did I do incorrectly?

I tried Natto beans and I love them, I go to the Asian store here in south Texas and buy some Japanese foods, miso soup too..I always look around for new foods to try that’s healthy..��

Natto is actually the only food in the world I know of that contains an insane amount of vitamin K2, the only other way to get a lot is by eating tons of meat, it keeps your teeth strong and helps your body distribute calcium to your bones, so it’s something you really need and most of us don’t eat enough.

Roses are red
Violets are blue
This makes me hungry
Does this make you too?

Thanks for reminding me how versatile misoshiru is! All of the soups looked delicious, and I can’t wait to make your shimeji and cabbage version first. I truly appreciate your wonderful recipes.

P.S. My dog, Coco, loves snacking on cabbage too!

Thank you kind ladies this looks wonderful! I hope to be able to try it some day.

Am I the only one who came from the Japanese anime of Miso Soup commercials (Mirokume)?

Super leckeres und hochwertiges Produkt für die Darmflora. Vielen Dank. @t

Did you see how she cut the Tofu??!!!! I almost flatlined. ��

What would you suggest to use instead of fish broth that is Vegan?

This is Matt’s wife writing here. Just delightful. Thumbs way up. Love your accent. Love so much about Japanese culture. Should I get surgery to make my eyes look Japanese? Still, I don’t think I’d “pass,” but it might be fun to try! Thank you so much.

I used to not like mushrooms. One day I decided It was childish to not like a type of food so I forced myself to eat some industrial canned sliced mushrooms from Poland… it was not good. I Disney know how to use it so I threw it fresh out of the box on a plate of bland pastas. The texture was off as well as the taste. But I continued trying this type of mushrooms. 4 month later I ate freshly sliced black truffle. It was amazing. And then I got to try raw fresh mushrooms in salad and that was it I liked mushrooms. It took me 6 months total but know I absolutely LOVE mushrooms and i would fight my relatives to have a second serving of fresh mushrooms sauted in butter ��❤

Honestly this makes me so mad that I’ve never made it it’s so easy

Hello! Do you wait till you get the soup with the tofu off the fire before adding the miso paste? I read that the heat from direct boiling liquid contact will kill the probiotics. Thank you in advance!

This was my first time making this! Absolutely incredible!! Thank you!!

Can you use chicken broth instead of fish broth? I can’t eat a dark meat fish or beef, lamb, wild game etc. pork is limited and so is chicken. But I can eat pork and chicken.

Who came here after hearing ‘ill make you miso soup every morning’

Hi, i am from India…l adore Japanese food…love this recipe.����

Does it matter which type of miso I use? Would both red and white miso would work fine? Can I combine the two to make combine miso?

Your English is amazing! I loved the recipes. Thank you so much!

Love your channel. I lived in Japan for 5 years and you cook lots of things familiar to me! Oishi soooo!

I am recovering from cancer treatment and this soup is very healing

What was fourth ingredient powder after carrots radish and water please!!! I can’t wait to make this!

I always put green onion into my miso soup! The raw onion and the miso is a wonderful combination, so flavourful and hearty!

if i have this for breakfast everyday i would be happy n blissful

Satoshi, thanks for showing us so many different ways to make miso soup. I usually use onion and tofu, but the other combinations look great! I will try those.

I could watch you for ever �� Yes please another soup recipe would be great��

So nice, we already make miso soup since the 80’s… but I like your way to explain and show….and…I love the frame on the wall behind you…�� ‘Don’t grow up, it’s trap!

I never considered using onions in miso soup… I’ll try to add that with some ginger, it could potentially be great comfort food in my sickness!

Thanks to you I’m gonna try out avocado and carrots again cause I know those are great but I could never bring myself to eat them

I found Awase Dashi powder without MSG. I like the cabbage mushroom miso soup the best! I like the techniques you talk about in regard to the strainer and not boiling the soup. The egg and chive soup looks very pretty. I am sorry you paid too much for your strainer. The important thing is you have one of these strainers. You might show other types of strainers others can use instead just in case one cannot find the exact one you use. Your dog is precious! He liked the cabbage a lot!

Daikon is so very yummy, i love it so much! Thank you for the video, it’s good to know different ways to make miso. Miso soup is also a favorite.

Wow Satoshi thank you so much. I am just about to make some soup and i was looking for a second recipe and you have popped up doing this. I have the ingredients so here i go ������ thank you

Miso soup is one of my alltime favorites. Gotta try these for sure. Thanks for sharing!

Hi Satoshi! Thank you for the great miso soup lesson! It was fun to see more varieties of miso soup. They all looked really delicious. The lesson was really good, and thank you to Justin for visiting, also! I look forward to your next video.:-)

I adore Miso Soup. I never thought to use cabbage!! Amazing ❤️��

idk how how asian men eat this mutch soy and dont grow breasts. must be like the gluten thing or sumn.

Hi! I’m from Brazil and I’m really into japanese culture and the food as well. What’s the ingredient you put right after daikon? Is it a kind of tofu? Thanks for your video, it’s really wonderful!

Great job showing so many different recipes for miso soup Satoshi!! I love miso soup, I will give your recipes a try.❤️

Now I need to have a Miso Soup dinner with mushrooms and cabbage!!!!!

Yes, yes, yes!! I love miso soup. Usually, the soup contains tofu, green onions and seaweed. Now, I can make miso soup and try some other ingredients. Thank you for your wonderful presentation!!

Satoshi is good at teaching how to make the dishes. Thanks for sharing.

I love miso soup. Thank you for all the ideas. The only aburaage I can find is frozen or seasoned in a can. Is this the same as what you use? ��

It to bad that Miso soup is made from Soybeans, all are GMO, sprayed with roundup.

Thank you soooooo much for sharing these variations of miso soup!
I live in the states, and will probably never get to Japan. The only way I can experience it is through things like YouTube. I’ve always wanted to know different things I could add to miso soup. Thanks, you’re the best!

Thank you Satoshi San… for the miso soup recipes. Please can you show a video on the soya sauce soup… ��

what the hell, you boiled the miso to death killing all the healthy bacteria. this was a terrible video. sorry

I love the japanese culture and wanna learn more about it. Nice video i’ll try your homemade breakfast!

Great recipes. The best recipes on YouTube. I love seeing little Justin.

These all look sooo good. I especially want to try making the egg and chive version.

Thank you! Used this basic recipe to make miso soup with oyster mushrooms & radish, & dashi from shrimp shells & seaweed:)

not as filling as our typical irish breakfast, but damn sure it’s healthier. Actually I have been having this breakfast every weekend for the last… 5 years. Minus the natto though, I like it but it’s hard to obtain.

Miso soup is good yes. Most everything traditional Japanese is good for you, at least in moderation. They (some will claim it was due to the Okinawans) were the longest lived people in the world. I think they dropped down to 3rd or 5th place last time I bothered to check and Spain (Catalan) took top honors. The reason Japan sunk down a few places? McDonalds and the like, something other places are still refusing to accept into their communities.

It is true that the children are still taught at a very young age and through out all their schooling how to grow, prepare, serve and especially eat healthily. But of course real life with real responsibilities and the aforementioned fast food and quick and easy meals from convenience stores are putting a damper on their health. Back when women were thought to be home makers and true house wives, the whole family had time to eat healthy due to the great skills and love of the wife/mother. Not so much any more, at least not for quite a few of them. Or you could blame the economy as now women, besides choosing to do so, have to do so in order to survive, thus they themselves can not cook as much. And some men are just lazy and wont cook healthy (if at all) on their own.

Not to mention there are soda machines and the like on literally (almost) every street corner, some times a couple at a time. I do not believe the Japanese drink that much soda over all though and there will be water, coffee, tea, etc. along with the soda in those machines. Even if they did however drink that much, they do exercise a lot by simply walking every where, as trains are abundant, but you still have to get to places from the train stations. It is not like they drop you off right at the door step of where ever you are going.

People still ride bicycles for longer distances or when needing to carry bigger things over long distances that walking would simply be too much of a hassle. I had heard and had experienced myself, that mothers, who I assume the one I had seen was in her early 30’s simply due to she had several kids with her, but who looked like she was in her early 20’s and not an ounce of fat on her, was riding her bike with a car (bike?) seat on the front of her handle bars, one on the back of her bike and wheeling a small see through mesh crib behind her, with her oldest who seemed to be off training wheels now, beside her. She probably does this almost every day to get the freshest ingredients possible for that day’s meals.

And from my understanding a lot still do calisthenics in the morning. When I was there a few years ago I did not see a single morbidly obese person in Japan. I was only there for a couple of weeks, but I traveled a LOT while I was there. Besides the occasional older salary man who had a bit of a gut (in comparison to most Americans who have a beer belly that goes way over their belt or worse) and of course sumo wrestlers who are famed to be big, I did not see any Japanese just big with rolls upon rolls of fat.

My only concern, besides the fast food and ease of just buying from a convenience store which they are like the drink machines, virtually every where (watch Begin Japanology/Japanology Plus for both vending machines and convenience stores), is that most everything is high in sodium. I have come to realize that salt is not as bad as what was once (still is) touted in the American diet. You do not have to take it all away just to live healthily. BUT you still should not eat as MUCH salt as the Japanese do. Just because they do not have some health problems the US has, does not mean they do not have others or that they could not be even healthier if they just cut back on some of it.

But if we are talking traditional Japanese diet vs traditional American diet or European diet for that matter, the Japanese wins hands down for the majority of it.

ありがとうございました! I am learning Japanese and wanted to enhance the experience…!

-oh fogot… maybe you can do a guide to dipping sauces like mentsusy and others? thanks!

Just use a sieve for your sweating cucumbers, it’s much easier and you won’t have to squeeze them.

Meanwhile me eating cereal in the morning
Breakfast is breakfast

3 days later, he was savaged by a shark while scuba diving. He should have listened to the salmon.

Konitshiwa��i ve tried the miso soupe today…it was simple and delicious..thank you for sharing all these recipes..your chanel isas you sayin japanese ”sougoy!!! ”������

I did not like natto the first time I tried it! I tried the umeboshi one again years later and I really liked it!

Natto is one of those things, atleast for me, that’s really blech on its own. But taste’s amazing if you pair it with just green onion.

I lived in Osaka with my Japanese ex husband, we had takuan (danmuji/pickled radish) in the morning instead of natto. I’ve never tried natto, but I heard its a required taste. Takuan really suits the flavor of broiled fish (my favorite was Hokke, a type of mackerel), rice (especially brown rice) and brown (awase) miso soup. The pickled radish is very easy to eat, not sour like American pickles; they’re sweet and crunchy. I recommend takuan (pickled radish) for those who don’t like natto taste and texture.

Thank God I have a White Miso from Japan…that does not contain spores of KOJI…it has a little Organic Alcohol as preservative. I don’t believe that Aspergyllis is good for us.

I dont like the umami flavour of ocean salt xD well, maybe another of your videos has non-fish/seaweed ingredients:)

During my japan trip, I had natto for the first time and was actually looking forward to trying it. Tbh it’s not that bad, more ppl should try it just to say they’ve had it before.

I feel like tofu, leek and carrot, only leave out the dashi. Yummy, thanks a lot. Lol I have this “miso dissolver” about 50 years old all beat up after my grandma, she was using it for herbal tea, so it gets used again this memorabilia. I use plastic or bamboo basket for tea. I wonder, do you put any noodles in miso soup or it´s not this kind of soup.

Yo, you didn’t specify what kind of vinegar, so I got white wine vinegar, should I have gotten rice vinegar?

I got my partner on the Miso Soup Goodness… Now I am “encouraged” to get it when out eating sushi.

Just watched that and my first meeting with natto is also my only so far, I was 17 and got a trip to Japan for my birthday and my brother and I saw natto at some buffet, we never heard of it before and it was just next to the sweet stuff (pudding, jam, little cakes and cookies) so we assumed it was sweet………………it was such a traumatic event and where I live natto is not avaiable so yea, no thanks for now.

I’m a Canadian and I’m used to a more traditional western breakfast. But last year I got to try breakfast in Kyoto, which they’re apparently famous for according to my Japanese wife, and I was amazed at how much I enjoyed it.

Soon I’m going to make a traditional Japanese breakfast for my mom and sister. I want them to start eating healthier and feel better from the start of the day. I have a bunch of spinach that I need to do something with, do you have a recommendation that would be delicious? By the way, I’m completely in love with this channel. I have tried so many recipes on my family and everyone usually wants something Japanese rather than American lol

this is so helpful since i always try to make Miso soup for my hubby and its so bad, now i found the secret ratio LOL thank u Satoshi kun!!!!!!! and good simple ingredients, i tried with Shimeji mushrooms and the simplest one tofu and green onion.. I LOVE miso I buy many from different regions in Japan, please which one I should get as best one in Japan?

If you was converted into those Bornagain hypocrites, who hold the Holy Bible in one hand, and sin with their speech: trying to cheat the congregation by exposing the Tower of Babble; you better go back into the Religion you was born into. Very soon, Christ is going to take This Holy Book and hand it to nonbelievers, and cast you bunch of hypocrites into HELL FIRE for slandering God”s WORDS. Those Buddhist monks of Ti-bate, are more closer to God, than any of you all: who are Baptized in Christ. USA, preachers have slandered God Word, around the world.

4 cups of dashi
1 packaged tofu
4-5 tbsp miso paste
2 green onion, finely chopped

Hi everyone! Thanks so much for patiently waiting for our new video (well, it’s actually old video as we filmed about a year ago). Mr. JOC has been very busy but he managed to share this recipe before we leave for London. We’ll post a new video when we return. Thank you for all your support and kind words. We always read your comments! xoxo

My favorite miso is the sweet flavored miso. The Miso soup ingredients I prefer to use are a protein and udon noodles.

I didn’t know those were plums. I always thought it was a wrinkly peanut.

Hi, Nami san. I’m rewatching this video coz i don’t remember what i should pair nagaimo or carrot with in a miso soup. Can you give suggestion? Or the nagaimo belong to the other miso soup w/ ground pork?

Wow! Looks easy enough. Really nothing beats asian cooking.

Thank you for this recipe! I made miso with tofu and seaweed and it was so delicious! Really fun and easy to make and an amazing comfort food on cold mornings!

Thank you for sharing your recipes. Did you need to do anything to the wakame before adding it to the soup? My wakame comes as a package of dried out wakame leaves.

I was 4 when I had natto for the first time. my grampa used to put honey �� in it to make it palletable.

Hello Naomi, what brand was the first pot in this video? Looks solid. Would you recommend it? Thanks!

Hi! Love your videos. How long can I keep Miso soup in the fridge. Thank you ��

OMG. I WAS HESITANT TO WATCH THIS AT FIRST BUT I WAS SURPRISED. LOL. AMAZING THANKS SO MUCH FOR INTRODUCING THIS INGREDIENTS TO US

konnichiwa, i just discovered how healthy Japanese diet is so i have begun eating red miso soup using either cabbage or tofu with carrots & wakame and hondashi and i like it �� arigato…

Have to drive 30mins to get most of the ingredients, will defo get it soon.

Thank you for sharing your recipe! Until today, I had been buying miso soup packs for lunch at work, but felt that I should be able to make miso soup myself which would be healthier and better tasting. Your instructions were simple to follow and had all of the measurements I needed such as how much miso to add to the dashi stock. It turned out to be the most delicious soup I have made and can’t wait to share it with my friends! Thanks again!

Sadly you can’t really get Miso where I live, so should i just use prepacked misosoup?

If we make too much miso soup, is it OK to keep it in the fridge and reheat it the next day (as long as we don’t boil it)?

man that looks so healthy and clean! I love this! I wonder about the dashi, its hard to get it where i live. Will the miso soup be bad if i skip the dashi for now and can i put soba or any noodles in it?

I love classic miso soup with tofu and seaweed the most! I brought miso to my home country and introduced it to my parents and they love it also! Thank you for making this video, because I just know that there are actually several types of miso:D

thank you soo much, from 2 years I got this obsession about making miso soup. Finally got all ingredients and it’s cooking now:) Thank you

Namiko-san, genki desuka? I just made miso suru using hondashi, instant dashi. Just add to simmering pot of water. I have also made the dashi with kombu & katsuo. Cannot tell difference between the two. This time I also used daikon, tofu & get this, grn swiss chard. Oiishi kata ne. Would have added sato imo (taro root) but hakujin stores around my area don’t carry it. And small grn nappa or fresh grn guy choy is also hard to find. That’s why I tried the chard. Worked. Didn’t use the wakame like I usually do, but don’t hold the grn onion, as it completes the dish.
My okasan used to make miso soup almost every morning for otosan w/ poached tamago (egg). A healthy, full of proteins brkfst. Energy u need for shigoto (work).
When my younger brother was dating a Jpnz girl from Jpn kind, they went to Jpnz restaurant. The soup came and he dumped some gohan(steamed rice) into the soup. His date asked him what he was doing. My brother replied this is how he always eats it. She laughed & said that’s what they feed the dogs in Jpn. My mother in law also fed her dogs the same. Boy, must have been some special doggies. Gottso-sama, Namiko-san!!
P.S. If u haven’t guessed by now, I’m a 64yr old sansei boy (“3rd generation, no good”) still learning to cook Jpnz style, tho. Lol

Its very nutritious but I don’t like the texture of natto everything else is wonderful

Your awase Dashi has 2-3 times as much Kombu and Katsuobushi as your other video for awase. Is this awase Dashi recipe for miso specifically?

I had read a japanese cookbook that said you need enough bonito flakes to hold a spoon upright in the pan.

what can the bonito flakes be used for after draining from dashi broth?

I love Red Miso-based with thinly sliced radish and carrot, small bits of minced pork/chicken. I find this type of soup tend to be served during dinner at restaurant or with tonkatsu.

i njoy your video.. i try to make muso soup using kombu for dashi.. but it doesnt taste like miso soup i usually ate at restaurant.. it has no taste.. is it i have to put any seasoning such as salt? i got red type of miso base i think..

I actually made miso ramen by mistake just the other day! We buy dry noodles (not instant, they don’t come with a flavor packet) in my house so I usually make it with chicken bouillon. I usually add in a bit of miso for taste. This time I decided to use dashi instead (with a little mirin and sake) and was amazed that it tasted like miso soup! The next day I saw your recipe and realized that I’d basically made it on accident (with a few extra ingredients). I never realized how easy it is to make miso soup before!

THANK YOU!!!!! I’m 1/4 Japanese but know next to nothing about making Japanese food! This is exactly what I’ve been looking for. Thank you again!

I think your viewers would appreciate it more if you were explain what type of mushroom did you put in. I was watching your video how to make miso soup, suddenly a yellow type of ingredients was add inside the miso, I don’t know what it was.

I was missing napa cabbage and dashi. So i used veggie stock, celery and buckchoy instead with extra salt. And the miso i had was dashi flavoured already. And then i added egg while it was still simmering hoping to poach it, which ended up fully cooked anyway �� But my gosh, it was so delicious! A satisfying light meal for a late dinner. Plus my gut will be thanking me for this ��. Thanks for the inspiration (as well as Gordon Ramswy for adding the egg ��)

My daughter loves Miso soup! I didn‘t even think you could throw in any other veggies than wakame! Thanks for the hint! ��

I found a dark aged miso but the back does not have any recipes…Do you have any tips or suggestions on how to use it for miso soup? ��

I just tried this recipe and omg so tasty and nutritious. Thanks for this!

I almost died from happiness when I first tried miso in Japan! �� it was so delicious and nothing compared to what is served in the US. Thank you for sharing the recipe, I will try to make it! ����

I have made several of Shira Bocar’s recipes so far… absolutely LOVED the zuchinni frittata!   Since I am Japanese-American, I am familiar with miso… This soup was not my favorite.   The flavor ended up kind of sour.   Maybe it was the miso.   But, looking forward to trying more of Shira Bocar’s recipes.   I love watching her cook and talk about the ingredients.   My favorite healthy cook, by far!

This is a wonderful recipe!!  All of your eat clean series recipes are spot on for me.  Thank you

Love the concept of eating clean but thus far:  2 soups & 2 items on toast. Please, something more interesting. This is why so many people don’t join the movement: boredom. Looking forward to more.

i’m in love with this series! i was super excited when the whole “Eat Clean” series came out. I am a clean eater myself, and although i love watching Sarah Carey’s every day food series, i’ve also wished that she will show us more clean recipes. I tried the potato soup immediately watching it and fell in love with it! thank you so so so so much shira, am really looking forward to more of your recipes. you are also super gorgeous haha.

You’re on a roll…I’ve tried and loved both recipes so far!! 

Great soup but having it for breakfast?!!! Garlic, onion, miso and chickpeas are a bit too strong to start the day. Just my opinion.

Yum. Your so educational with the ingredients you use. Very nice. I’m making this for sure. Thanks for posting.

This looks so good. I don’t know if you know the answer to this,  but I don’t have miso paste on hand, just doenjang (Korean soybean paste). May I use that as a substitute in this recipe? Thanks!