How to Make Miso Soup 1

Miso soup is something I would love to eat everyday.

If you have some vegetables, you can easily make the soup.
That is a good idea to have miso and some sort of dashi, the stock, in your kitchen. They last for long time once you buy them if you store them in a cool, dark, and dry space. ;)

There are plenty of ways to make miso soup because we use whatever available in the kitchen on the day to go with broth and miso.
Be creative, but first, I will get you a basic idea of how. ;)

In the video, I made the soup from the ingredients that were available on the day.

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About Me

My name is Mia Takeshige who is passionate to share Japanese food culture.
I finished my 2 year and 4 months traveling around the world with my husband, Ken, while cooking a bowl of miso soup to the people who we met.

Cooking miso soup really got me thinking. “I want to do this as my profession!”

Now I locate in Hakone, Japan to show you from how to make broth to how to make sushi dinner with the heart of hospitality.

I believe that Japanese food is…

  • all about broth, broth, and broth!
  • connecting with good agricultural producers to have the best ingredients.
  • envolved in many fermented food like soy sauce, miso, boito-fishflakes, miring, sake, rice vinegar, and etc. Fermented food is so good for ya.
  • perfected by the condiments.
  • different by the regions. Like the food in Italy.
  • to express seasons by the dishes.
  • food not just to taste with your eyes, fingers, nose, and mouth but also with intestine.