Like miso broth, dashi is another traditional Japanese stock that may be embellished in a number of ways, or eaten as is. It also makes a good base for certain Asian vegetable soups. Look for the sea vegetable kombu and dried shiitake mushrooms in Asian groceries or in natural food stores.
Recipe information
Yield
makes about 6 cups
Ingredients
Preparation
Step 1
Combine the broth and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer.
Step 2
Add the mushrooms to the broth, remove from the heat, and let stand for 30 minutes.
Step 3
Remove the kombu from the broth and discard. Remove the mushrooms with a slotted spoon. Trim them of their tough stems and save the caps for another use, or slice them and return to the broth.
Variations
Step 4
Dashi with noodles: Simply cook a quantity of Asian noodles (like soba) in the broth. Once they are al dente, remove the soup from the heat, season to taste with natural soy sauce, and serve immediately. Garnish each serving with some finely chopped scallion.
Step 5
Dashi with miso and vegetables: Use the broth to simmer any quantity of thinly sliced vegetables, such as carrot, cabbage, daikon radish, turnip, etc. Once the vegetables are just done, add 2 to 4 tablespoons miso, to taste, dissolved in just enough warm water to make it pourable. Stir in the sliced shiitake mushrooms from the preparation of the broth. Remove from the heat and serve at once.
Nutrition Information
Step 6
Per cup:
Step 7
Calories: 23
Step 8
Total fat: 0g
Step 9
Protein: 1g
Step 10
Fiber: 1g
Step 11
Carbohydrate: 5g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 248mg
