Day 12 – Japanese Week Day 4 – Miso Soup

Japanese fare is not complete with out a nice bowl of hot miso soup. Miso soup is a Japanese dish made from Dashi, a typically fish based stock. Added to it are Miso Paste, Silken Tofu cubes and various vegetables such as Daikon.



1/2 Cup Katsuobushi (Dry Bonito Flakes)

16-20 Square Inches Kombu (Kelp)

4 Cups Water

To make the Dashi, you basically soak/heat all the two ingredients in the water to steep out the flavours. Strain, jar, enjoy.

1. Put the Kombu in the water to soak. Place on the heat until just beginning to boil.

2. Remove from the heat. Add the Katsuobushi. Leave to steep for a few minutes.

3. Pour through a lined strainer e.g. Coffee Liner into a clean container. Seal. Use.

And that’s it. Done. You can apparently reuse the Kombu and Katsuobushi immediately afterwards to create a second Dashi. The first batch is called Ichiban Dashi, the second is Niban Dashi.

Miso Soup

2 – 4 tablespoons miso paste (to taste)
2 – 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
2 spring onions, tops removed thinly sliced
4 cups water
4 tbsp dashi

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