Ingredients with Measurements:
- 4 cups water
- 1 piece (6 inches) kombu seaweed
- 1/4 cup bonito flakes
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon salt
- 1/4 cup sliced green onions
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced carrots
- 1/2 cup sliced daikon radish
- 1/2 cup firm tofu, cubed
Special equipment needed:
- Large pot
- Fine mesh strainer
Step-by-step instructions:
1. In a large pot, add 4 cups of water and the kombu seaweed. Let it soak for 30 minutes.
2. Turn on the heat to medium and bring the water to a boil.
3. Just before the water boils, remove the kombu seaweed from the pot.
4. Add the bonito flakes to the pot and let it simmer for 2-3 minutes.
5. Turn off the heat and let the bonito flakes settle to the bottom of the pot.
6. Strain the dashi through a fine mesh strainer into a bowl.
7. Return the dashi to the pot and add soy sauce, mirin, and salt.
8. Add the sliced green onions, shiitake mushrooms, carrots, and daikon radish to the pot.
9. Bring the soup to a boil and then reduce the heat to low.
10. Let the soup simmer for 10-15 minutes until the vegetables are tender.
11. Add the cubed tofu to the soup and let it cook for 2-3 minutes.
12. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for boiling and low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 70
Fat: 2g
Carbohydrates: 8g
Protein: 6g
Sodium: 700mg
Substitutions for ingredients:
- Kombu seaweed can be substituted with wakame seaweed.
- Bonito flakes can be substituted with shiitake mushroom powder.
- Mirin can be substituted with rice vinegar and sugar.
Variations:
- Add udon noodles to the soup for a heartier meal.
- Add shrimp or chicken for a protein boost.
- Add miso paste for a richer flavor.
Tips and tricks:
- Do not let the bonito flakes boil for too long as it can make the dashi bitter.
- Use a fine mesh strainer to remove any impurities from the dashi.
- Adjust the seasoning to your taste.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions and shiitake mushrooms.
Garnishes:
Sliced green onions and shiitake mushrooms.
Pairings:
Serve the soup with steamed rice and pickled vegetables.
Suggested side dishes:
Edamame, gyoza, or tempura.
Troubleshooting advice:
If the soup is too salty, add more water to dilute it.
Food safety advice:
Make sure to discard any leftover soup that has been left out at room temperature for more than 2 hours.
Food history:
Kombu dashi is a traditional Japanese soup stock that has been used for centuries in Japanese cuisine.
Flavor profiles:
The soup has a savory and slightly sweet flavor with a hint of umami from the kombu and bonito flakes.
Serving suggestions:
Serve the soup as a light and healthy meal or as a starter to a Japanese-inspired dinner.
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Region: Japanese