One of my favorite soups. The smell when you add the bonito is amazing. I have to go to an Asian grocer an hour away each way to get it and it’s so worth it.
Thank you for taking the mystery out of this for me. Souplantation used to offer this and it was my absolute favorite! I haven’t been able to enjoy it since.
How about replacing the red miso with a bit of gochujang, the toufu with lightly fried chicken… oooh, wait… lightly fried pork kassler. Moves it way out of the Asian scope, but we are global cooks after all.
Great miso mixing tip! Thanks.
One of my favorite soups. The smell when you add the bonito is amazing. I have to go to an Asian grocer an hour away each way to get it and it’s so worth it.
I think this is the first time that Chef John didn’t say around the outside three times after saying it…
Thank you for taking the mystery out of this for me. Souplantation used to offer this and it was my absolute favorite! I haven’t been able to enjoy it since.
How about replacing the red miso with a bit of gochujang, the toufu with lightly fried chicken… oooh, wait… lightly fried pork kassler. Moves it way out of the Asian scope, but we are global cooks after all.
Hijiki isn’t needed, use a konbu, or seaweed. And no seaweed.
The most difficult thing is finding the ingediants