Vegan Miso Soups Course Taught By Japanese Miso Soup Master

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Learn popular Japanese cuisine recipes with seasonal harvests from Japanese professionals in one day.

What you'll learn
Prepare Japanese miso soups from scratch
How to cook a vegan miso soup like a pro
Serve delicious meals for your loved ones
Get deeper knowledge about authentic miso soup cooking methods and techniques
Know the basic spices and condiments and their use in Japanese miso soup
Enhance cooking creativity by learning vegan alternatives for ingredients
Requirements
No specific skill is required - All you need is passion to create a best bowl of ramen
In able to cook the recipes taught in this course, students will need basic kitchen tools such as pan, knife, chopping board, kitchen spoons, and kitchen stove
Some of the ingredients used in recipes may not be readily available at grocery stores outside Japan, you might need to visit Japanese or Asian supermarkets to get the necessary ingredients
Description
Welcome to the course provided by Shojin Now, a culinary platform to teach Japanese authentic vegan cuisine online.COURSE OVERVIEWLearn the most popular Japanese soup recipes in both traditional and creative ways.You might say making miso soup seems complicated, particularly an authentic and vegan miso soup...You may be able to watch basic miso soup recipes being made on Youtube or through recipe books, but wouldn't you like to immerse yourself in a deeper experienceWe've invited a renowned culinary professional, who operates popular miso soup speciality shop, MISOJU in Tokyo, to teach you how to make miso soup in both traditional and creative ways.This course will teach you the basics of all soup dishes in Japanese plant-based dashi (soup stock) and two miso soup recipes; one packed with layers of mushroom-forward umami, "miso soup with five kinds of mushrooms" and an original and beautiful way of MISOJU creating miso soup, "cold miso soup with edamame." There is also a side dish recipe included to satisfy your appetite!MAIN INSTRUCTORSMr. Edward Hames | PRODUCER OF MISOJUEddie has been working as a chef in California for eight years and currently active as a cooking director and brand director in restaurants such as Tokyo and Kanagawa. All of MISO-JYU's miso soup is produced by Eddie. It has a reputation for being far beyond the ordinary miso soup due to its innovative combination of ingredients and artistic presentation.Ms. Izumi Shoji | PLANT-BASED JAPANESE CUISINES PIONEERA popular cook who has driven the vegan movement in Japan. She published more than 70 books that introduced vegan cuisine to the Japanese public. Her eponymous Vegetable Cooking Studio is said to be Japan's first vegan cooking studio and it's known for its collaboration classes with top chefs in Japan and overseas.COURSE STRUCTUREThis course consists of three chapters: introduction, cooking session, and wrap up. It is structured to learn making two different kinds of miso soup in one day taught with videos.THINGS TO MAKEPLANT-BASED SOUP STOCKThe most popular one in Japan is the soup stock made from kelp and Katsuobushi (bonito flakes), made from traditional Japanese preserved fish called dried bonito. Vegan soup stock is made from vegetable ingredients such as kelp and shiitake mushrooms.MISO SOUP WITH FIVE KINDS OF MUSHROOMSThe first thing to make is miso soup with plenty of umami using five kinds of mushrooms. Mushrooms are full of umami. When mushrooms are cooked as ingredients, the taste is deepened due to the synergistic effect with the soup stock's umami.MISO SOUP WITH EDAMAMEWe introduced you to a stylish and luxurious miso soup that looks like potage soup. Moreover, it is cold miso soup. A recipe as expected from popular specialty stores, they use ingredients that are not normally used in miso soup, such as watercress and corn, to make it exceptionally delicious.FRIED TOFU AND SESAME PASTE SPREADFried fried tofu is also popular as an ingredient in miso soup. You can eat it as a side dish, or can be a gorgeous topping of miso soup.FAQQ: I have never tried cooking miso soup. Am I qualified for this courseA: That won't be a problem at all! We will go through the basics of miso soup making. Even if you have zero experience, you can jump straight into learning professional skills, sparing yourself from any detour!Q: I don't have any special Japanese equipment at home. Will I have to spend a fortune on cooking toolsA: Nope! Naturally, as the course is based on professional Japanese methods, there will be some culinary equipment you can't readily source outside of Japan. But don't worry, that's why we're here. We carefully adapt our content to English speaking countries' environments. Alternative tools and ingredients are shown throughout the course.Q: Is the course taught in EnglishWe partner up with local authentic ramen master. To bring out his strengths, all the videos are shot in Japanese. Hence, the video lessons are taught in Japanese with English subtitles.

Overview

Section 1: INTRODUCTION

Lecture 1 WELCOME MESSAGE

Lecture 2 MEET YOUR INSTRUCTOR

Lecture 3 HOW IS MISO SOUP MADE[TEXT]

Lecture 4 HOW IS MISO SOUP MADE[VIDEO]

Section 2: COOKING SESSION

Lecture 5 MISO SOUP WITH FIVE KINDS OF MUSHROOMS[TEXT]

Lecture 6 MISO SOUP WITH FIVE KINDS OF MUSHROOMS[VIDEO]

Lecture 7 MISO SOUP WITH EDAMAME[TEXT]

Lecture 8 MISO SOUP WITH EDAMAME[VIDEO]

Lecture 9 SIDE DISHES[TEXT]

Lecture 10 SIDE DISHES[VIDEO]

Section 3: WRAP UP

Lecture 11 WRAP UP

Lecture 12 BONUS SECTION

Those who want to create miso soup from scratch,Those who want to brush up their miso soup cooking skill,Those who want to learn something new about vegan culinary world

HomePage:

Https://anonymz.com/https://www.udemy.com/course/vegan-misosoup-shojinnow/

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