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.
Photo courtesy: adactio
Posted by Jason at 2:15 PM