10/28/2026
Simple ingredients. Incredible flavor. A little science. And a whole lot of deliciousness!
Join Chef Ray White and Dr. Terry Simpson in the kitchen as they prepare majestic miso soup with perfectly cooked sushi rice. Along the way, they share cooking tips, a few laughs, and a little food science that makes this classic Japanese comfort dish so special.
Miso soup is more than just a warm bowl of goodness. Made with fermented miso, savory broth, tofu, and other simple ingredients, it’s a wonderful example of how traditional cooking brings flavor and nutrition together. (RECIPE BELOW!)
Whether you’re new to Japanese cooking or simply looking for a comforting homemade meal, this is one recipe you’ll want to try!
👨🍳 Chef Ray brings the culinary expertise.
👨⚕️ Dr. Terry Simpson brings the science.
🍜 Together, they make something delicious!
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HERE'S THE RECIPE:
Majestic Miso Soup with Sushi Rice
Serves 4–6
Ingredients
Miso Soup
* 4 tablespoons light yellow miso paste
* 6 cups filtered water
* 1 teaspoon dried mushroom powder
* 1½-inch piece unpeeled fresh ginger
* ¼ leek, finely chopped
* 1 package (2 ounces) dried assorted mushrooms
* 1 stick kombu sea vegetable, cut in half
* ½ bunch green onions, chopped
* 1 package extra-firm tofu packed in water
Sushi Rice
* 2 cups sushi rice
* 1 tablespoon mirin
* ¼ teaspoon salt
* ¼ teaspoon sugar
Preparation
1. Remove the tofu from its package and drain well. Cut the block in half. Refrigerate one half for another use and cut the remaining half into ½-inch cubes.
2. In a 2-quart saucepan, combine the filtered water, mushroom powder, ginger, leek, dried mushrooms, and half of the kombu.
3. Bring to a boil, reduce the heat, and simmer for 15 minutes, stirring occasionally.
4. Remove from the heat and strain the broth. Discard the ginger, leek, mushrooms, and kombu.
5. Return the broth to the saucepan over low heat. Add the miso paste and stir until completely dissolved.
6. Add the green onions and cubed tofu. Warm gently for about 10 minutes. Do not allow the soup to boil after adding the miso.
7. Meanwhile, prepare the sushi rice according to the package directions, adding the remaining half of the kombu to the cooking water.
8. When the rice is cooked, remove and discard the kombu. Mix the mirin, salt, and sugar together, then gently fold the mixture into the rice.
To Serve
Place a rounded scoop of sushi rice in the center of each bowl. Pour the warm miso soup around the rice.
Miso Hungry—Enjoy!