I've been suffering the past couple days from a very irritated digestive system and my only comfort is in liquids. I finally made some dashi and it is simple and easy! The perfect base to miso soup.
I found the konbu and bonito flakes at Whole Foods. I am sure you can find miso there as well. I prefer white miso over red.
For a simple quick soup add a heaping spoonful of white miso to the dashi. Use another spoon to help dissolve it. Yum!
Ingredients
- 1 piece konbu (approximately 5 by 6 inches)
- 1 cup bonito flakes
- 5 cups cold water
In a medium pot, place konbu into cold water. Set pot over medium heat. Just
before the water begins to boil pull off heat and let
stand 5 minutes.
Remove konbu, and bring back to heat.
Again, right before stock begins to boil, remove from heat and add the bonito flakes. When flakes sink to the bottom, strain through cheesecloth or a fine mesh strainer.
Dashi keeps in the refrigerator for up to 2 weeks (but it's so good it won't last that long, mine was gone in one day/3 bowls of soup!)
Remove konbu, and bring back to heat.
Again, right before stock begins to boil, remove from heat and add the bonito flakes. When flakes sink to the bottom, strain through cheesecloth or a fine mesh strainer.
Dashi keeps in the refrigerator for up to 2 weeks (but it's so good it won't last that long, mine was gone in one day/3 bowls of soup!)
