Omama Cooking #2 1:00 Miso Soup

[MoonlightPhantomMask]

T.T I wish I could make miso, but where I live in the U.S. I can only find have the ingredients to make Dashi T.T and they don't have instant, plus their instant miso mix is terrible T.T so sad

[jonnniefivemiles]

holy hell that looked like a lot of dashi .. must be salty as

[PureOrganics]

Delicious!! So, excuse me but what is the first ingrediant?

[fromsevenseas]

actually the first is water xD (but I'm quessing you didn't mean that...)

She says "japanese powder dashi" about the first ingredient she adds to the water

dashi is soup stock which in this case is instant-dashi!

dashi is often used on soup stocks in japanese cooking and it is made of kombu (seaweed) and katsuobushi (dried tuna, don't know if it can be some other fish too?)

hope this helped you :)

[MoodyCupcake]

Nice knife :D

[floatmeon]

あの味噌汁はおいしいそうですね

[chopin65]

Thats one sharp knife!

[TheodoraChem]

I don't know about the dashi powder... I'm not even Japanese and I make my own homemade dashi using either bonito flakes or even better tasting - dried sardines. I would have REALLY liked to see her make her dashi from scratch since its actually quite easy and WAY better than anything powdered.

[bestiaccia]

Fantastic, thanks!

[MrShlat]

Shes like a Japanese Nigella Lawson

[SqueekyFlipFlop]

Thank you for your videos, please post some more ! :)

[azurelupe7]

What about the seaweed? That's my favourite part!

[RockyBaIboa]

What's the powder?

[Robkat3751]

Just ask for "Dashi" in the asian food store. This is the fish stock base. It comes as powder, in bags or as shaved fish.

[RockyBaIboa]

By the way, does it have a lot of MSG?

[Robkat3751]

Generally it does not but read the label.

[oishitomoro]

No, it doesn't. Dashi is a mixture of kelp and katsuoboshi, the flavour of MSG would ruin the dashi flavour. You would taste the MSG in it if there was any.

[LeonRaweater]

cool, kinda fast and easy

[mykylc]

Just like mine but I throw in some wakame. Mmm Mmm good. This and some natto and I'm set!!!!

[LittleMissBlackart]

your english is very good. ^_^ I love your recipes!

[Ieyla1]

Thanx for the video! I made my 1st home made misô soup today (with some organic misô I happened to find in my local supermarket): it was perfect. No doubtful powder on which you pour boiling water, but a simple, natural and quick recipe...and an authentic taste! You can tell your wife that she made a french young lady's day : )

[Oyamake]

Very happy to hear that!

[point4m]

Ok, this might be a stupid question, but does miso paste have a certain shelf life. I have had some a while in the fridge, but I'm not sure if it is still good.

[RyanMac2025]

I was reading an article recently about miso, and it says it's shelf life is almost infinite since the salt preserves it so well.

[curiousworry]

Arigatou gozaimashita. Watashi no suiji wa chotto warui desu dakara kono bideo wa yuuyou. Watashi wa Nihon no tabemono ga suki desu ^__~

[Oyamake]

Generally speaking, miso has an indefinite shelf life. We suggest keeping it in the refridgerator.

[GaijinMike]

Both Tomoko and don't know for certain, but we think it is to allow time for the miso to dissolve rather than curdle, or possibly to ensure that the miso doesn't burn on the bottom.

[GaijinMike]

Sorry. I signed in on the wrong name.

[chrissingasong]

Just wondering, whats the reason for turning off the heat before adding miso?

[Oyamake]

The flavor of the miso dissipates and leaves the soup salty.

[vineyardedge]

Yay you knew to turn off the heat before adding the miso! :)

[Oyamake]

You're very welcome. Tomoko says Thank you.

[symna]

hmmm yum yum I should try this as well. Thanks for your recipe, you are great cook :-)

[Oyamake]

500 ml water

1 package of powdered dashi

1/2 block of tofu diced (big handful)

3 tbls miso

green onion

[Raantuva]

would you recommend firm or silken tofu?

[Cutsik]

either is fine but I prefer silken, but be careful when stirring the soup and breaks up quite easy

[15iloveu]

what's the difference of the two tofus? i think we only have one kind here ... o.O

[Raantuva]

If you live in the united states, you can get every kind of tofu. We grow soybeans here now.

I think the only difference is texture. I don't like silken because it's slimy but in soup it's fine cause I don't feel the sliminess as much.