Hearty Miso Soup Recipe (The Healthiest Japanese Food with Plenty of Vegetables) | Cooking with Dog
Hi, I’m Francis, the host of this show "Cooking with Dog."
Konnichiwa. Today, we are introducing "Taberu" Omisoshiru, miso soup "for eating."
We've been making this quick and easy miso soup with lots of ingredients in our house.
These kitchen scale and measuring cup are gifts from one of our fans in Germany, and they are a big help for this recipe.
First, let's prepare the ingredients.
Roll the dashi kombu seaweed
and shred it as thinly as possible.
Dampen the kombu in water beforehand so that you can easily cut it.
The kombu makes dashi stock
but shredding it allows you to enjoy it as an ingredient.
Next, sandwich the aburaage, thin deep fried tofu with a paper towel
and gently press it to remove the excess oil.
Cut the aburaage in half lengthwise.
Place the pieces on top of each other, and cut them into 1 cm (0.4") strips.
Cut the komatsuna spinach into 3 cm (1.2") pieces separating the stalk part and the leafy part.
Cut the potato, kabocha squash, daikon radish, and naganegi, long green onion into 1 cm (0.4") slices.
Cut the shiitake into 1 cm slices, and tear the shimeji mushrooms into smaller pieces.
Now, let's make the ultimate miso soup.
Pour 400 ml (1.69 cups) of water into a pot.
Add the shredded kombu seaweed.
Add the daikon radish, kabocha squash, and potato.
Add the aburaage, thin deep-fried tofu, mushrooms, and long green onion.
Save the komatsuna spinach for later use to keep it from discoloring.
Turn on the burner and heat the pot on medium heat.
Cover with a lid but leave it slightly open.
When it begins to boil, cover completely.
Reduce the heat to low and simmer for about 10 minutes until softened.
Now, add the firm stalks of the komatsuna spinach.
Say "Francis is a cute dog" seven times or wait for about 10 seconds, and then add the leafy part.
We prepared appropriately 50g (1.8 oz) of each of the ingredients for a total of 350g (12.3 oz).
You can also use your favorite type of vegetables to taste.
When the komatsuna leaves turn a vibrant green, ladle the broth into a bowl of miso and stir to dissolve it.
Then, add the diluted miso to the broth and distribute.
If you have more than one kind of miso on hand,
you should definitely combine them to make the miso soup more delicious.
Now, add the bonito flakes.
You can also use small-size niboshi, dried baby sardines, instead,
but you should cook them from the beginning along with the other ingredients.
Turn off the burner
and ladle the ingredients along with the savory broth into a bowl.
It is worth remembering the amount of water,
the weight of the total ingredients, and miso in this recipe.
If you follow this ratio, you can easily make your own version of
this delicious miso soup with lots of ingredients whenever you want.
Finally, top with the ground white sesame seeds.
Chef enjoys this miso soup with onsen tamago, a type of Japanese soft-cooked egg.
You can place the egg in the bowl of miso soup.
You should definitely try one of the healthiest Japanese dishes, delicious miso soup with lots of vegetables.
Chef adjusted the thickness of the ingredients according to the cooking time
keeping in mind that they will cook for about 10 minutes.
It is convenient to keep frozen, sliced mushrooms on hand especially for busy mornings.
You can also use the used kombu of our previous Kobujime recipe in miso soup.
Good luck in the kitchen.
We are introducing “Taberu” Omisoshiru, miso soup “for eating.” We’ve been making this quick and easy miso soup with lots of ingredients in our house. You should definitely try one of the healthiest Japanese dishes, delicious miso soup with lots of vegetables. How to Make Miso Soup https://cookingwithdog.com/recipe/miso-soup/ (serves 2) Cook Time: 30 minutes - Vegetables and Mushrooms (350g/12.3 oz in total) - * You can change the ratio of these ingredients. 50g Kabocha Squash (1.8 oz) 50g Long Green Onion (Naganegi) (1.8 oz) 50g Komatsuna Spinach (1.8 oz) 50g Aburaage, thin deep-fried tofu (1.8 oz) 50g Potato (1.8 oz) 50g Daikon Radish (1.8 oz) 50g Shiitake and Shimeji Mushrooms, or substitute your favorite type of mushrooms (1.8 oz) 400ml Water (1.69 cups) 6g Dashi Kombu Seaweed (0.21 oz) 5g Bonito Flakes (0.18 oz) 2 tbsp Miso Toasted White Sesame Seeds, ground We would appreciate it if you could add subtitles to this video! http://www.youtube.com/timedtext_video?ref=share&v=rNgWLIXNfxY Thank you for your support! Get Francis Mug, T-shirt and original Chopsticks by Translating Our Recipes! https://cookingwithdog.com/register/ Order Francis T-shirts and Apron! https://cookingwithdog.com/merchandise/ You might also enjoy ... Hiyajiru https://youtu.be/UbmZAe5u5FI Goya Chanpuru https://youtu.be/bp-a5y8rY28 https://cookingwithdog.com https://youtube.com/cookingwithdog https://pinterest.com/cookingwithdog https://facebook.com/cookingwithdog https://instagram.com/cookingwithdog https://twitter.com/cookingwithdog https://cookingwithdog.tumblr.com 我が家で気軽に作っている具たっぷりの食べるおみそ汁をご紹介します。日本人の健康食、野菜たっぷりのおいしいおみそ汁をぜひ作ってみてください。 みそ汁の作り方 https://cookingwithdog.com/ja/recipe/miso-soup/ ＜材料＞2人分 調理時間30分 かぼちゃ、長ねぎ、小松菜、油揚げ、じゃがいも、大根、きのこ類２種(椎茸＆しめじ) それぞれ約50gずつ ※具の総重量(g)が350gであればそれぞれはきっちり50gでなくて良い 水：400ml 出し昆布：６g 削り節：５g(2.5gx2) みそ：大さじ2（36g） すりごま(白) 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?ref=share&v=rNgWLIXNfxY いつも応援していただき本当にありがとうございます！ 英語レシピを他の言語に翻訳してフランシスのマグカップやTシャツ、オリジナル箸を手に入れる！ https://cookingwithdog.com/register/ フランシスのTシャツとエプロンを注文！ https://cookingwithdog.com/ja/merchandise/ こちらもオススメです♪ 冷汁 https://youtu.be/UbmZAe5u5FI ゴーヤーチャンプルー https://youtu.be/bp-a5y8rY28 Music courtesy of Audio Network #MisoSoup #味噌汁