Miso Soup|Japanese Red Miso with Pork, Tofu, Radish, and Mushrooms|Nadia L
One of the most popular everyday food in Japanese diet. Miso soup can be simple and luxuriously rich, with vegetables or all kinds of protein ingredients. Miso is the fermented paste made by soybean, rice, or barley. This traditional Japanese ingredient goes well with almost everything! it tastes good, and is very good for your health. Specially mentioned, two of ingredients I use, red miso paste, is the souvenir from my trip to Takayama, Japan. and the dried seaweed, Hokkaido Ri Shiri Konbu, is a gift from my sister in her trip to Japan. Enjoy the soup!
00:00 Miso Soup
00:09 Red Miso Paste and Hokkaido Ri Shiri Konbu
00:47 Ingredients
- soup base
- others
01:40 Preparation
02:48 Cooking
05:13 Serving and Enjoying
06:08 Recipe
#PorkMisoSoup #DashiSoupBase #RedMiso
Music:
Beliver - Silent Partner, and, Triton - Borealis
Miso Barley Risotto
November 21st 2019 Class (Part 1 of 3).
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LEGIT vegan Cream of Mushroom Soup Recipe
LAY HO MA everyone! If you grew up with canned cream of mushroom soup, you'll absolutely be blown away with how delicious, easy, and incredible this recipe is. Best part... its completely vegan. Join me in this episode and learn how to make vegan cream of mushroom soup! in this episode I’m using my trusty vitamix. Let's begin.
Ingredients:
4 cups vegetable stock
1/2 lb mushrooms
1 onion
2-3 pieces of garlic
1/2 a potato
1/4 cup cashews
1/4 cup water
Olive oil
Salt and pepper
Directions:
1. Use a paper towel to brush the dirt off the mushrooms
2. Remove the stalks from the mushrooms and set aside
3. Also set aside half of the mushroom caps
4. Slice the remaining mushroom caps and set aside
5. Heat up a stock pot on medium high, then add a drizzle of olive oil
6. Roughly chop one onion, and crush 2-3 pieces of garlic
7. Sauté the onions and garlic until golden brown
8. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
9. Add the potato, the set aside mushroom stalks and caps
10. Season and cook for a few minutes
11. When the vegetables are browned, add the vegetable stock
12. Simmer on medium for 10min
13. In a blender, blend on high the cashews, water, some salt and pepper, and a drizzle of olive oil
14. Add the cashew cream to the pot and stir to combine
15. Pour the entire pot into the blender
16. Place the stock pot back on the heat, add a drizzle of olive oil, sliced mushrooms, and season
17. Sauté for a few minutes, meanwhile, blend the soup on high
18. Add the soup back into the pot and stir
19. Plate, and finish with fresh cracked pepper and a drizzle of olive oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Mushroom & Tofu in Miso Soup
Miso is a traditional japanese seasoning produced by fermented soy bean with salt and koji and sometimes rice, barley, seaweeds and other ingridients.
Quick and Easy Soup.
Ingridients:
Miso
Cremini Mushroom
Enoki Mushroom
Tofu
Please watch full video for the whole process of cooking this soup.
#maidinhongkong
#quick&easysoup
#ofwinhk
Music: Night in Venice
Musician: Kevin MacLeod
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ULTIMATE Miso Soup Recipe (3-styles) (お味噌汁)
Miso soup is a delicious staple of the Japanese table and it comes together from just a handful of ingredients in under 10 minutes. Learn everything you need to know to make an authentic Japanese miso soup from scratch including three variations using white miso, yellow miso, and red miso. #misosoup #japanesefood #miso
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Makes 2 servings
INGREDIENTS (White Miso Soup)
1 1/2 cups dashi
75 grams kabocha pumpkin (sliced)
50 grams onion (sliced)
2 tablespoons white miso (add more to taste)
mitsuba (chopped, for garnish)
INGREDIENTS (Yellow Miso Soup)
1 1/2 cups dashi
30 grams carrots (thinly sliced)
1 tablespoon miso (add more to taste)
90 grams soft tofu (cubed)
40 grams spinach (chopped)
INGREDIENTS (Red Miso Soup)
1 1/2 cups dashi
75 grams eggplant
30 grams aburaage (thin fried tofu)
1 tablespoon miso (add more to taste)
scallions (chopped, for garnish)
INSTRUCTIONS ▶
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Turkey & Barley Miso Soup
A hearty take on miso soup, this recipe jam packs all the good things in to one big soup pot. With light and flavourful broth, turkey and barley inclusions to keep you full, and fresh lemon, ginger, and garlic you will be warm all winter long.