Miso soup cuisine japonaise

Thank you for watching my video. First of all, please subscribe to my channel and leave a comment. Subscribe to the channel ↓    / @ushirochef   Here's our recommended additive-free miso: Hikari All Natural Mutenka Koji Miso https://amzn.to/3MUStQH Marukome two low-salt miso 650g ~ of Marunouchi Tanita cafeteria https://amzn.to/3CmpZKx "Miso Soup Recipe" Ingredients: 750 g of Dashi broth 70 g of onion (sliced) 100 g of silk tofu 10 g of abura-age (thinly sliced fried tofu) 1 g of dried wakame seaweed 40 g of additive-free red miso Instructions: Prepare the broth. Add the onion, silk tofu, and abura-age to the broth and heat until the onion becomes translucent. Add the dried wakame seaweed when the onion turns slightly golden. Add the miso directly without straining it. Warm it up gently before serving. Be careful not to boil it to preserve the miso's aroma. Warm it up before enjoying. You can customize the ingredients of the miso soup according to your preferences. [For those who want an easy instant broth] Add 2.5 g of powdered dashi to 750 g of water. Dashi Hondashi de Bonite Katsuo en Poudre https://amzn.to/3OZQDAt [For those who want to make an authentic broth] Here's high-quality Katsuobushi (smoked and dried bonito flakes): Katsuobushi (séché et fumé Bonito Flakes) 40 g https://amzn.to/43qE8Cs Here's the Kombu seaweed for the broth: Algues Kombu d'Hidaka pour bouillon japonais https://amzn.to/45NBgRF Here's the recommended water: Eau Sant’Anna, Bouteilles d’Eau Pétillante 1,5 Litre, Eau avec très faible résidu fixe de seulement 46,4 mg/l, https://amzn.to/3oJTinl [Basic Dashi Recipe] [Ingredients] 15 g of bonito flakes 6 g of kombu seaweed 500 g of water (30-60 mg/l) [Instructions] Place the kombu seaweed in the water without washing it and let it soak for 30 minutes to release the flavor. Heat it gently until the water is almost boiling. Be careful not to let it boil as it may become bitter. Remove the kombu seaweed just before boiling. Quickly add the bonito flakes to the boiling water, then turn off the heat. Keep the boiling to a minimum to avoid bitterness. Let the bonito flakes steep for 10 minutes to develop flavor and aroma. Strain the broth using a sieve lined with absorbent paper. Be careful not to squeeze the bonito flakes. [Second Dashi Recipe] [Ingredients] Used bonito flakes and kombu seaweed Water: 500 g (30-60 mg/l) [Instructions] Re-use the previously used bonito flakes and kombu seaweed. Add the bonito flakes and kombu seaweed to the water and heat following the same steps as the first broth. Heat until the water is almost boiling. After boiling, continue heating on low heat for 1 minute. Strain only the bonito flakes using a sieve lined with absorbent paper. Then squeeze the bonito flakes firmly to extract the juice. Chapter: 00:00 How to make miso soup 00:40 Explanation of ingredients 02:56 Making the broth 03:38 Making the miso soup I participate in the Amazon Associates program #japanesecuisine #miso #misosoup