 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The essence of Japanese soup, dashi is a flavorful broth made from simmering kombu (kelp, a kind of seaweed) in water. Wipe it with a damp cloth before using, and cut into strips with kitchen shears to extract maximum flavor. Shiso is a member of the mint family. Look for both kombu and shiso at Asian specialty markets. If you can't find shiso, use spinach. Ingredients:
8 2/3 cups water |
1 3/4 ounces kombu (kelp), cut into (4-inch) pieces |
remaining ingredients |
2 tablespoons miso (soybean paste) |
1/2 cup straw mushrooms, rinsed and halved |
4 ounces silken firm tofu, drained and cut into 1/2-inch cubes |
1 (1/2-inch) piece peeled fresh ginger, thinly sliced |
1/4 cup thinly sliced green onions |
3 ounces thinly sliced shiso |
Directions:
1. To prepare dashi, combine 8 2/3 cups water and kombu in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer until reduced to about 4 cups (about 1 hour). Strain dashi through a sieve over a bowl; discard the solids.
2. Place 1/4 cup dashi in a small bowl; stir in miso. Return dashi to pan; bring to a simmer. Add mushrooms, tofu, and ginger to pan. Simmer 10 minutes; discard ginger. Stir in green onions and shiso.
|
|