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Ingredients35 m servings 12 cals
Original recipe yields 4 servings (4 cups)
- Wipe the kombu with a damp cloth to clean it, then cut into 1 inch pieces, and place into a saucepan along with the water. Let stand 15 to 20 minutes.
- Bring the kombu to a rapid simmer; reduce to a slow simmer over low heat. Sprinkle in the bonito shavings and simmer a few minutes more until the flakes have sunk to the bottom of the saucepan. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.
- Cook's Note:
- To make a simple miso soup, I add 1 1/3 cups dashi to 1 1/2 tablespoons of miso paste. Add seasonal vegetables or diced tofu. (I like enoki mushrooms and lettuce; sliced daikon radish and carrots; and tofu with wakame.)
Per Serving: 12 calories; 0 g fat; 0.3 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 33 mg sodium. Full nutrition
ReviewsRead all reviews 2
I tripled this recipe, using 3 ounces of shredded kombu (kelp), instead of the 4 inch pieces called for, and over 2 ounces of bonito flakes (so, I used proportionally more of each ingredient tha...