Soup How to Make Miso Soup | Miso Soup Recipe | Allrecipes.com by admin June 3, 2018, 10:32 am 20 Comments allrecipescook...how to make miso soupjapaneseJapanese miso soupJapanese soupmiso recipesMiso Soupmiso soup reciperecipewelcome world cuisine See more Previous article Stir Fry Julienne Potatoes Recipe – 炒土豆丝 (China’s Appetizer) – Authentic Chinese Recipe Next article 6 Lunch recipes for babies | how to make baby food with rice | Lunch ideas for baby 20 Comments Leave a Reply Oh miso hungry Reply 👍😊 Reply 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. Reply I like this one Reply should I buy white miso for this? Reply what can we use other than miso paste? is there anything beside it? Reply Nice Reply if I take instant dashi what amount should I use? Reply Nakano-san, you said "you know" thirteen times 🙂 but your recipe are lovely 🙂 Reply +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 🙂 Reply 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. Reply I love wakame seaweed I put extra when I do it. Sooooo delicious Reply perfect Reply You drink it and use the chop sticks to guide the tofu etc, into your mouth. Reply Thanks so much! Reply Thanks! So glad you like them, be sure to check out the rest of the Welcome World Cuisine series! Reply How are you going to eat that with chopsticks? Reply I'm Japanese and I eat miso soup every day ! Reply Oh see I like the recipes in motion videos best! I like that they are straight to the point with the recipe. Reply these videos are much nicer to watch than the usual ones. We want more!!! Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.