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Today I'm making miso soup, and in order to do that, I need to make the stock, which is
called dashi. And the two ingredients for dashi are dashi kombu (seaweed) and the dried
bonito flakes (it's dried fish flakes). And what you're going to do is take ten to fifteen
grams of each. That would be about 1 sheet of kombu and about 2 cups of this. You're
just going to take the seaweed, break it up, and put it in a pot with about 4 cups of water
and let it sit for (at least) 30 minutes to a couple of hours. I've already done that
so I'm going to turn the heat to high, bring it to a boil and let it simmer for 10 minutes.
Now that it's boiling, you're gonna want to turn the heat down so that it will simmer,
and you're gonna put your timer for 10 minutes and now just wait. The 10 minutes are up and
I've turned the heat off, so now I'm gonna add the bonito flakes. And you're just gonna
let it sit for another 10 minutes and then after that strain it. So it's been 10 minutes
and I've taken the seaweed out. I recommend straining the seaweed out first, so strain
that first and then I would transfer that to a plastic bag. And then take this and then
pour it in there. And then you're pretty much done. Put all the things that you've boiled
in a plastic bag and then you can boil it a second time later to make another stock.
It's not going to be as strong, but you can use it in stew or another dish where it's
not a main ingredient, then it's fine. So to make your miso soup you're gonna heat up
about a cup of your stock. I'm using shiro miso, white miso. You can use red miso if
you like. I prefer this. It's boiling now so I'm going to bring it down to a simmer.
I'm just going to take a bit of it and pour it into my dish. And then I'm just going to
mash it in. The paste is kind of thick so if you just throw it in, it's going to be
a little difficult to get it completely mixed in. So by doing this, it just makes it easier
for you in the long run. Just do this until the miso is completely mixed in. I'm just
going to put some more of the broth in so that it's easier for me to put back into the
bowl and heat it through. Put it back in. If you let it just sit, the miso will separate,
and that's just how it is. It's not bad or anything, and you just mix it to make it normal
again. Just leave it on the stove until it's as hot as you like. You just want to make
sure it's warm enough to eat how you like it. And that's it. Finished miso soup. You
can eat it plain like this or you can put some seaweed in it or tofu. With your meal,
you can add the rice from your meal into the miso soup. That's pretty much it.