Miso Soup with Hand-Extracted Kombu and Bonito Dashi
ID: da7e1a47...
A fragrant and deep-flavored miso soup made with authentic natural dashi, carefully extracted from bonito flakes and kombu. The elegant flavor and umami unique to hand-extracted dashi seep into the ingredients, allowing you to enjoy a simple yet luxurious taste.
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🍳 Cooking Flow
Place the kombu in water and simmer over low heat for 15-20 minutes, then remove the kombu. → Add the bonito flakes, bring to a boil for about 2 minutes to extract the dashi, strain through a paper filter, and return to the pot. → Add the firm tofu, bring to a boil, turn off the heat, and whisk in the miso. → Serve in bowls and garnish with chopped green onions.
Cooking Steps
Brief Cooking Order
Place the kombu in water and simmer over low heat for 15-20 minutes, then remove the kombu. → Add the bonito flakes, bring to a boil for about 2 minutes to extract the dashi, strain through a paper filter, and return to the pot. → Add the firm tofu, bring to a boil, turn off the heat, and whisk in the miso. → Serve in bowls and garnish with chopped green onions.
Introduction
A fragrant and deep-flavored miso soup made with authentic natural dashi, carefully extracted from bonito flakes and kombu. The elegant flavor and umami unique to hand-extracted dashi seep into the ingredients, allowing you to enjoy a simple yet luxurious taste.
Step 1
Add 400cc of water and 5g of kombu to a pot.
Step 2
Turn on the heat, and once it begins to boil, reduce to low heat and simmer for 15-20 minutes to gently extract the kombu umami.
Step 3
Remove the kombu from the pot.
Step 4
Add 3g of bonito flakes to the pot and boil for about 2 minutes to extract the dashi.
Step 5
Strain the extracted dashi through a colander lined with a paper towel, squeeze well, and return the dashi to the pot.
Ingredients List
Important Notes
⚠️ If you boil the kombu too much, it can become slimy and bitter, so be sure to keep it on low heat to gently extract the umami.
💡 Since hand-extracted dashi evaporates easily, we start with a higher amount of water (400cc) compared to using instant dashi (330cc) to adjust the final yield.
🔥 To preserve the rich aroma of the miso, always turn off the heat before dissolving it into the soup.
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