How to cook MISO SOUP x3 〜味噌汁三種〜 | easy Japanese home cooking recipe
About this recipe
Miso soup is a staple in Japanese cuisine, known for its comforting warmth and versatility. In this video, Taiji's Kitchen demonstrates how to make three distinct types of miso soup, each featuring different ingredients and types of miso, making it easy to customize based on what you have on hand.
This recipe showcases the simplicity of miso soup, allowing you to experiment with various combinations while still keeping the essence of this beloved dish. With just a few ingredients and 20 minutes, you can whip up a delicious and nourishing bowl of soup.
Ingredient notes
- 1 Tbsp of miso is used per pot, so you can adjust based on your taste preference.
- Dashi powder is measured at 1 g per pot, which is equivalent to about 1/5 tsp.
Tips from Taiji ́s Kitchen’s video
- Add miso at the very end of cooking to preserve its nutrients and aroma; boiling miso can diminish its flavor and health benefits.
- Use a small colander or ladle to dissolve the miso in the broth, ensuring there are no chunks left in the soup.
Good to know
- How long does it take to make miso soup?
- The total time to make this miso soup is 20 minutes.
- What types of miso are used in this recipe?
- The video features red/dark miso, mixed miso, and white/light miso.
- Can I use different ingredients in miso soup?
- Yes, the video suggests various combinations like cabbage, beansprouts, or even bacon and asparagus.
No life story here — the video and the recipe are the whole point. All credit to Taiji ́s Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the ingredients: cut the scallion, tofu, eggplant, onion, and shiitake mushrooms into bite-sized pieces.
- 2
In three separate pots, add 250 ml of water and 1 g of dashi powder to each pot.
- 3
Bring the pots to a boil over high heat.
- 4
In the first pot, add the onion and eggplant. Cook for 2-3 minutes until the eggplant is tender.
- 5
In the second pot, add the shiitake mushrooms and cook until tender.
- 6
In the third pot, add the spinach and tofu, and bring to a boil.
- 7
Once all pots are boiling, turn off the heat for all of them.
- 8
Dissolve 1 Tbsp of miso in each pot using a small colander or ladle to avoid chunks.
- 9
Serve the miso soup, adding wakame to the first pot, scallion to the second pot, and enjoy.
Credit where it’s due: this recipe was transcribed from Taiji ́s Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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