I came across the term dashi thanks to the Craftsy class Building Flavorful Soups, Peter Berley. Such a good class, I learned so much!
I had always wondered why my miso soup did not taste like a miso soup from an authentic Japanese restaurant and dashi is the reason. It is a soup broth traditionally made from kombu (seaweed) and bonito flakes (dried tuna). For a vegetarian version, just skip the bonito flakes.
Which might be a good idea since they were so hard to find! I have lots of Chinese markets in my neighbourhood but they do not carry what are considered Japanese ingredients. I had to go to T&T to find them.
The Tutorial
First you want to take a piece of seaweed and let it soak in 2 cups of water. Then heat over medium heat on the stove until bubbles form but do not boil.
Add 1/2 cup of bonito flakes (if using).
Take off heat and cover.
Let sit 5-10 minutes. Strain.
The broth was not super clear so I got out a coffee filter and ran the broth through it.
Amazing clear Japanese dashi!
Today I intend to take my homemade dashi and make my own miso soup with it! I hope it tastes just like the miso I get at Japanese restaurants. There is nothing like it.
BTW: You can fortify the dashi by making a mushroom broth with shiitakes first.
Dashingly good looking Dashi LOL !!!!
Why thank you Wayne! 🙂
I love miso soup but did not know it starts with a dashi base. Thanks for the info! I’d love to be able to make my own miso soup some day that tastes, as you say, just like it does at Japanese restaurants!
I didn’t either Debra! You are welcome. I’m hoping to make the miso tomorrow so I can write about in Monday. 🙂
Oh, good! I’ll be interested in seeing how it turns out.