hi there.

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

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

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 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.

Who needs a tripod when you’re a tripod

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.

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

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

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

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

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

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 😭

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

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

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

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

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.

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

Love seeing how take photos and explain the process!

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

appreciate you kenji for teaching me about what aperture is

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.

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"

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

honestly love seeing you take the photos for your book

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.

Always learn something watching you, Kenji. Thank you!

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.

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

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

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 🥰

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...

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! :)

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

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.

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!

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

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?

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

Absolutely love watching your videos!

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

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

bro I just love kenji so much

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

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.

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

thank you for this recipe kenji!

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!!!

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

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.

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

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.

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!

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

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.

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

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

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

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

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

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

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!

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!

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

This is so cool. Loving this channel, Kenji 🙏

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

Super simple soup, love it!

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

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! 🥶🌬❄

love just one cookbook

miso soup recipe and quick photography lesson, thanks kenji

Did not expect the photography tutorial but I loved it.

That whisk and sieve tip is a game changer

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

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

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

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

Homemade furikake with the spent kombu and bonito is amazing!

just what I need!

So therapeutic!

Kenji is actually a culinary god

Fun fact that no one talks about for whatever reason: the f-stop is actually the ratio of focal length to aperture (iris) diameter. You can think of focal length as a stand in for how narrow or wide angle of the "beam" coming out from your camera that is the visible frame. More specifically, the focal length if is how far away from the focal point (a point somewhere in your lens; lens optics are bananas complicated) the beam widens out to the size of your sensor. Basically, how far away from the focal point something the size of your sensor would fill the entire frame. I find it helpful to think about exposure as thinking about the number of photons hitting the sensor/film (as opposed to "amount of light" which I don't find very intuitive) and thinking in terms of this "ratio" as opposed to an actual measurement of the aperture means that you're getting approximately the same number of photons hitting your sensor. Longer focal length means narrower beam, and narrow beam means less light, so you need a wider aperture to get the same number of photons on the sensor. I don't know if that makes sense to other people. it's hard to explain without visuals

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

A kitchen mat that quotes yourself. Bold Choice sir

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.

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

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

how did this man go from stylish tightly edited shorts that show everything you need to make something, to making us watch him futz around with his camera for 5 minutes? back in the day he would've shown us this whole recipe in 2 minutes!

Looks great!!

i really like the food photography part

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!"

It’s true, whenever you feel like crap a little bowl of miso soup will pick you up

I love Miso soup. Enjoyed your photography information

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.

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.

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

1L water 20g katsuobushi 20g kombu 4-5 tbsp miso paste Wakame seaweed Tofu