INSTANT DASHI GRANULES RECIPES

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DASHI RECIPE | EATINGWELL



Dashi Recipe | EatingWell image

Dried kelp and bonito flakes, briefly simmered, create a delicate amber broth called “first” or “primary” dashi, the basis for most clear soups in Japan. For “second” dashi, the kelp and bonito are added to a new pot of water (like a used tea bag), making a weaker stock to be used in boldly seasoned dishes like miso soup. Although instant dashi granules and bottles of concentrated dashi are timesaving substitutes, the taste is less subtle and refined than dashi made from scratch.

Provided by Victoria Abbott Riccardi

Categories     Healthy Japanese Soup Recipes

Total Time 15 minutes

Number Of Ingredients 3

6?½ cups cold water, divided
1 1/2 ounces dried giant kelp, (konbu or kombu)
1 1/2 ounces (approximately 7 cups) bonito flakes

Steps:

  • Place 6 cups water in a large saucepan over high heat. Add kelp and bring to a boil. Immediately remove kelp with tongs (if it boils it can turn the broth bitter), reserving it for Second Dashi.
  • Add the remaining 1/2 cup cold water (to cool the broth), then add bonito flakes. Return to a boil, then immediately turn off heat (if boiled, bonito can also turn the broth bitter). Let the broth rest for 2 minutes, then pour through a cheesecloth-lined sieve, making sure to avoid pressing down on the solids (which will turn dashi cloudy). Save the used fish flakes for Second Dashi.
  • For Second Dashi: Place reserved kelp and bonito flakes with 8 cups cold water in a large saucepan. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Strain broth through a cheesecloth-lined sieve, pressing down on solids before discarding them.
  • Makes about 6 cups.

Nutrition Facts : Calories 242.3 calories, CarbohydrateContent 25.8 g, CholesterolContent 28.4 mg, FiberContent 12.9 g, ProteinContent 34 g, SodiumContent 1319.4 mg

MISO SOUP - HOW TO MAKE MISO SOUP | ALLRECIPES



Miso Soup - How to Make Miso Soup | Allrecipes image

Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.

Provided by Michelle Chen

Categories     World Cuisine    Asian    Japanese    Soups and Stews

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 5

2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

Steps:

  • In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Nutrition Facts : Calories 63 calories, CarbohydrateContent 5.3 g, FatContent 2.3 g, FiberContent 1 g, ProteinContent 5.5 g, SaturatedFatContent 0.4 g, SodiumContent 513.1 mg, SugarContent 1.7 g

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