Thursday, February 4

Recipes: Dashi and Aka Miso Soup

Since today's recipes are quick and simple we decided to double dip and give you two recipes. The first recipe is a staple of Japanese cooking and is the base for many if not most soups in Japan: Dashi. Dashi is basically a simple stock made from Kombu kelp and Katsuobushi more commonly know as Bonito.

Our second recipe this week makes use of the dashi from the first recipe. Aka miso soup utilizes the red version of miso, fermented soybean paste but may contain rice or barley as well. Combined with the dashi and a few other ingredients and you find yourself with a wonderfully bold flavored soup. No doubt after making these once, they will become a part of your cooking repertoire.

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Ingredients in orange can be found at the store.
4 1/2 Cups Water
6 inch strip* Kombu, dried
1 Cup Bonito Flakes


1. Place water and kombu in a pot and bring to a boil.
2. Remove from heat and infuse for 5 minutes.
3. Remove kombu, return to a boil and add Bonito flakes and infuse for 10 minutes.
4. Drain broth, discarding solids, and reserve. Dashi can be frozen and stored for later use like any other stock.

*Kombu comes in sheets, it is best to cut these sheets intro 1 inch wide strips.

Aka Miso Soup:
3 1/2 Cups Dashi or Hon-dashi
2 1/3 Tbs Red Miso Paste
1/2lb Silken tofu, drained, 1/2in cubes
1/2 Cup Crimini mushrooms, coarse chopped
Cilantro or Chervil leaves to garish

1. In medium saucepan, bring dashi to a boil over medium high heat.
2. Whisk in miso paste.
3. Add tofu and mushrooms and reduce heat to a simmer.
4. Ladle soup into bowls and garnish with cilantro or chervil and serve.

Hope you enjoy this recipe double dip. See you at the store!

Photo courtesy: adactio

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