How to Make Miso Soup | Miso Soup Recipe |


Leave a Reply
  1. When someone's looking up a video on how to cook a recipe, they don't want to hear someone's life story, nor do they want to hear someone rambling on camera. Show the ingredients at the beginning, then show how to prepare them. Don't show one recipe in the video and another recipe that's inspired by it, similar to it, but not the same at the end. People want one recipe that they can easily follow. And what's up with the giant text covering the whole screen? Are you trying to show off what your video editor can do? Your video literally gave me a headache, and it would be good as part of a documentary on the chef, but it is not good as a recipe video.

  2. +Da Fefe usually miso is used raw to preserve the certain taste and it burns very very easily, but im pretty sure it is more healthy raw too(i could be wrong). Many people do use it to marinate things but its best to scrape off any excess from the meat or vegetables because of how easily it burns. If you look at some Japanese cooking videos using miso you can probably get a better idea of how miso is used but I hope I helped a bit 🙂

  3. Thanks for your questions, Da Fefe. You are correct that there are several forms of Miso paste ranging from dark to light. The color indicates the taste, which can range from mild (light colors) to full-bodied and rich (dark colors). It's a fermented product made from cooked soybeans, salt and water. You may certainly dilute it with other liquids, or add it to dressings, sauces, soups, or even drizzle it over vegetables. The possibilities numerous so feel free to be inventive. Miso is not used alone because of its high salt content and rich flavor. However, be careful not to boil it, which will diminish the aroma and flavor; add it a little at a time to simmering liquids. Wrap it well and store it in the refrigerator so it's ready to use.

Leave a Reply

Your email address will not be published. Required fields are marked *