Level up your miso soup at home with a dashi stock from scratch. Dashi is the basis for many dishes in Japanese cuisine including hot pots, simmered dishes, and of course miso soup. Once you have a homemade dashi, you’ll never want to go back to the granulated version. It only takes about 20 mins, and you will be on your way to a super umami and flavorful dashi.
Also featured in this video, is miso soup with seasonal ingredients including komatsuna, enoki mushrooms and abura-age (fried tofu). Feel free to sub with other vegetables that you like!
More recipes that use dashi:
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The Ingredients (3-4 servings):
The Dashi:
800 ml/3.5 US cups of water
20g/0.7 oz of kombu (dried kelp)
20-30g/0.7-1 oz of katsuobushi flakes
The soup:
Your choice of mushrooms
Your choice of greens
Your choice of tofu
2 tbsps miso paste
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0:00 Intro
0:27 What’s dashi?
0:49 Simmering the stock
1:27 Preparing the soup ingredients
2:19 Skimming the dashi
2:41 Putting it all together
3:21 Time to serve!
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Thanks for watching!