Miso Soup Recipe: Chasing The Yum | Video | Z Living


Leave a Reply
  1. I use hondashi because I can't get or afford to get Bonito flakes all the time. I live in Maine and I can draw my own seaweed without issue but I like the ease of hondashi and my friends in Japan use it.

  2. Excellent cooking video. Techniques and explanations were very very good and that's why he's a chef. Bravo! Martin Yan is not that good. He's ok. Slightly loud and repeating his words over and over again.

  3. Miso soup looks great and will be my lunch tomorrow. I have all the weird ingredients on hand because I'm crazy about everything Asian. Thx for sharing, Chef.

Leave a Reply

Your email address will not be published.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