hi there.

Shaving the katsuobushi on the wood plane box was my chore as a kid. Thank you , Kenji, for triggering the warm memories of home.

I love how much general information you add about the ingredients. It’s fascinating.

second.

I actually really dig the fact that we get to see some of the "behind the scenes" aspects of making a cookbook. Really interesting.

I can definitely feel the “mom loves you even if you're doing it wrong” vibes in this video, gods know I've had that experience.

Love how despite knowing *SO MUCH* about food, he still says “hey if you don’t like it this way do it whatever way you want to.” Like no, Mr J Kenji Lopez Alt I will NOT do what my dumbass brains asks me to, I’ll do what you’re saying 😭

Who needs a tripod when you’re a tripod

"It's okay if it falls apart a little bit" Me: *tears in eyes* thank you Kenji *sniff*

I love how 'organic' this channel is. It's like you're bringing us into your home and teaching us how to cook - with no pretense. I just learned a little bit about photography and how to make Miso Soup! Love it.

seeing him trying to put the konbu back in the bag was so stressful

that 2 min quip of you talking about aperture was more informational than a 1 hour tutorial on cameras... thanks Kenji!

I love everything about this from the dashi advice to the furikake reference to the photography lesson.

Miso soup is something I could practically live off of. I'm a real sucker for big mugs or bowls full of good soup.

I find the photography just as interesting as the cooking to be honest!

The shoutout to Nami made my heart so warm!! I LIVE off so many of her recipes!!

Just when you thought you were learning from a pro chef, turns out he’ll also teach you photography theory as well! Loving the videos, it’s such a refreshing, positive focus to have with everything else going on right now

I've always been scared of letting kombu reach a simmer because I thought it'd ruin the dashi; listening to your expanation about it and katsuoboshi makes me think that it's one of those half truths that where told to make thinks "easier" for people. Since boiling the dashi makes it sour because of the katsuoboshi maybe people thought that boiling the dashi at any stage was bad for it.

The tension when Kenji places the Miso on the board for photos and the chair moves. LOL This dude is awesome.

Kenji I have SO many of your recipes saved. I think you are the most trustworthy internet chef around. I made your 3 ingredient Mac and cheese tonight ! Thanks for always explaining the food science. Love you man. Keep on keepin on

This guy won't stop blowing my mind. Thanks so much for all the videos, Kenji! Love from Brazil

I love miso soup!!! I tried to make my own dashi stock once and failed. Now I just use the powdered stuff...I should try to make my own again. I had the opportunity to go to Japan briefly and do a home stay - my host mom provided miso soup at almost every dinner, and that's when I realized that the American-Japanese restaurant additions (eg, primarily wakame and tofu, or tofu and scallion, maybe some mushrooms of some kind) is not prescriptive! Miso soup was treated like a general "soup of the day" by my host mom, and it opened up a new world to me. Her miso soups included anything from nicely sliced onions, to potatoes, carrots, scallions, fried tofu skins, various mushrooms, +more. Miso soup has a wonderful way of feeling comforting like home, even if you didn't grow up with it.

I love your videos so much because you are so happy to share and teach, especially when it came to the photographing too! Always learning new things here 🥰

thanks for uploading this!!! i've been really into those videos of people in japan getting ready for work or making dinner and they make miso soup but rarely go into the proportions or the actual cooking methods. yay for a new recipe and photography tips! :)

OOOH THEre is nothing better than a fresh kenji video to..brighten up my 12am on a saturday night as I browse the depths of youtube in solace and full of boredom...

I just found this channel and I am obsessed! Kenji, you do such an amazing job of teaching. I appreciate how you are with certain ingredients and you give for doing what you do! Absolute amazing talent. Thank you for sharing your passion and inspiring others. Cannot wait to test this and the mushroom soup out!

tip from my grandpa: we always do half red half white miso for a good balance of not too heavy but not really light either. on the note about mushrooms we love to put potatoes in our soup, esp during the winter bc it gives it an even deeper and warmer feeling! also if you're even more in a hurry / lazier just use hondashi :) same effect

Me when I'm reading Kenji's book when it comes out next year "don't quote the old recipes to me! i was there when it was eaten"

You talked about wakame and it reminded me that I still don't know how to make seaweed salad, which I believe uses wakame. I'm not sure what to buy if I want to make it at home. Can you do a video on seaweed salad?

Kenji, your videos are great and I learn so much from watching them. Even learned about aperture ratios...keep it up!

Love the shoutout to Nami and Just One Cookbook. I’ve learned so much from her site over the past year.

Always learn something watching you, Kenji. Thank you!

appreciate you kenji for teaching me about what aperture is

honestly love seeing you take the photos for your book

The hardest part about making miso soup is putting the konbu back in the packaging :P

Thanks to this video, I bought all the ingredients and made my first batch of homemade miso soup today. So good!

I have to let you know that my daughter LOVES your book. I got it in a at home storytime kit at the library. She asks to read it quite often and I made bibimbap for her to try shortly after and she liked it!! No spicy sauce though as she feels the same as the girl in your book about spicy food. 😆 Thanks for a beautiful children’s book!!

Thanks for the tips! This'll definitely help me improve on my miso soup! You are truly in the pantheon of greatest cooks on the internet.

I’ve been making misoshiru since I was 9. Still instant click, SO EXCITED, PRETEND I’M A MISO VIRGIN, NEW UPLOAD FROM KING KENJI!!!

It's amazing, the timing that you made this video. I had made Miso soup for the first time ever maybe 2 days before this upload. Lots of internet recipes are so convoluted, and by the time I was done making it all I could think was "That's it?". Your recipe was basically what I did (minus the added seaweeds at the end), but without having to read a novel on the history of Dashi and it's different providential histories.

When I lived in Japan, miso soup was served with every meal and it took me a long time to develop a taste for it.

cannot begin to describe how much i loved that little camera aperture tutorial at the end. subscribed.

I did not think I could learn anything from this and then you stuck the whisk into the miso. Also love how you give credit to Just One Cookbook an excellent sight and creator.

People ask me where I find my recipes and I just point them to you. Absolutely love your content!!

I really love seeing how you work. Thanks for another great vid.

"Let's say...five minutes" 5:55 Only one minute passed on the stove, hmm!

Your videos, food choices, and methods are just great. Going to buy your book! Keep on keepin on brother!

Literally making a book and feeding a YT channel at the same time. What a boss.

Always loved miso soup - my mom has been making it in different ways my entire life. While I prefer the dark (red) miso, the lighter misos are delicious! Awesome stuff, thanks for sharing!

cooking and photography, the best... I love all of your tips- make that education- for both.

Absolutely love watching your videos!

Love seeing how take photos and explain the process!

Jeez, I enjoy watching Kenji cook. Guy rocks a kitchen.

For anyone interested- some brands also make miso paste with dashi added. It's obviously not as flavorful as making your own but is useful if you want to make this even quicker.

After your comment on a previous video, I now can't not check your timings with your oven! Today your 5 minute snap was 1 minute, quite a margin of error!

I used to hate miso soup and after a couple years I tried it again and loved it for some reason and now I eat it every week

bro I just love kenji so much

This guy has teaching in his DNA!!! It's like second nature to him, AMAZING!!! ♡

This is so cool. Loving this channel, Kenji 🙏

Miso soup is very comforting. I wasn't crazy about it as a kid, but learned to appreciate it by the time I was an adult.

I worked tv production for a long time, and your description of the camera portion was super well done. I tried to explain this to a lot of people back in the day, and I wish I had your ability to easily explain a subject. Just about the only part I would have added is that it also effects your camera's light intake, thus changing the luma key, but otherwise that was great... Oh, and the food looked great with little effort too, obviously!

That looks amazing 😍 I must make it. I love the little packs so I'm sure home made will be even better

I have been searching for a miso soup recipe that is easy and traditional. This looks perfect. Thank you for sharing. Found your channel today. Watched two videos. Loved the format and easy going but intimate style. Subscribed. And looking forward to watching more.

Favorite internet chef and it's not even close. All his stuff is my go-to recipies now

i love your channel Kenji. Don't think i've ever commented to say so before. You've made me a better cook and are more than entertaining. I even watch some of your meaty videos despite the fact that i'm a lifelong vegetarian.

I have all this in my cupboard and I keep staring at it 😆 maybe finally now I will attempt to make! Perfect timing video, this storm (pnw) is legit! 🥶🌬❄

thank you for this recipe kenji!

Photography lesson AND delicious food. What a guy. Love the vidoes.

This is really Pro. A lot of detailed tips. Thank you~

Thanks for the notes on making dashi... And the justonecookbook.com mention; long time Nami reader here.

Well damn, now I'm sittin here at 5am craving Miso Soup.

The picture of the soup you got looks exactly like a Chef John thumbnail would look like

Just try it with my family and its so nice! no need for salt in my case and everyone in here really liked it! 10/10 recomended

My ocd just went literally crazy watching you put the kombu in the bag omfg I’m laughing at myself my heart rate skyrocketed lmaooo

I work at a sushi spot/ k bbq in riverside ca and I'm a cook in the kitchen and when I go to open every morning I make this Semi exactly how he does taste so good n watching this is amazing!! deja vu lol great vids been watching for about a year and a half n been loving

I am convinced that Kenji is the walking Wikipedia for food and all food related arts at this point

Thank you. I found this from your suggestion on IG. Very helpful, wonderful content. Thanks again.

Thank you! About to go ingest a gallon of this immediately!

miso soup recipe and quick photography lesson, thanks kenji

Thank you so much for this, my wife loves Miso soup but hasn't been able to have it from local places since being diagnosed with Hashimoto's (Celiac). Now, I'm going to surprise her with some homemade soup.

I love how we get a bit of science as well when watching Kenji cook

That miso soup looks delicious! It makes me feel inadequate since I make miso soup a lot but I use instant dashi powder (aka magic powder)! Lol. Sometimes I even mix in the niboshi dashi powder with the regular hon dashi.

Was pleasantly surprised when you just stuck the whisk into the miso, that's exactly what I would do back when I liked making miso soup for breakfast every day lol.

I love Miso soup. Enjoyed your photography information

Homemade furikake with the spent kombu and bonito is amazing!

Unimportant correction: the f-number is the ratio between the focal length of the lens and the diameter of the aperture/iris/pupil. So f/2.8 is f (focal length) divided by 2.8. 100mm/2.8 is 36mm. The aperture should be about 36mm across. We use f-numbers instead of literal diameter measurements because the amount of light is related to the focal length. F/2.8 will be just as bright on a 100mm lens as it will on a 24mm lens.

Did not expect the photography tutorial but I loved it.

Favorite KZfaq channel right now. I’m in Orange County but I wanna come check out your restaurant

I love how much I learn about photography in your videos! I have no idea how to make my food pretty in pictures. Those are the tips and tricks they don't teach you on cooking shows!! We can't share meals at the table, but we can still share food with our loved ones through pictures. "This ham don't taste as good as yours, Grandma!"

Super simple soup, love it!

love just one cookbook

just what I need!

this man makin soup and a book at the same time while im out here struggling how to make my instant ramen taste good w/ egg

Ah yes, just in time for best meal time. 2:45 in the morning!

Love this ❤❤❤

Had no idea miso soup was so easy 🤯🤯🤯 I mean it’s a buck and change for a big portion from my local Asian joint, but I may have to try and make my own!

So therapeutic!

Came here to learn about Miso soup, also learned about photography. A1 content right there 🙌

That whisk and sieve tip is a game changer

A kitchen mat that quotes yourself. Bold Choice sir