homemade miso soup dashi Questa ricetta è disponibile anche in italiano.
Sometimes just a few ingredients are enough to give birth to a culinary treat like this. homemade miso soup dashi
I find that Japanese cuisine is wisely balanced, rich in textures and taste.
This is in my opinion one of his most nutritious dishes, especially when it is made from scratch.
As a matter of fact, making dashi, the basic ingredient of this preparation, is really simple and satisfying, and by far hundreds of times better than what can be bought from the store, which are not even vegetarian 90% of the time! Indeed, it in fact consists of a broth infused with kelp seaweed and dried fish, typically tuna or anchovies.
The dashi I’m about to show you today is exclusively made with kelp, which is packed with thousands of nutritional properties, and is a real boost for our health.
Rich in vitamins and minerals, it is also a good source of calcium (10 times greater than cow’s milk!), Iron and magnesium, not to mention group B vitamins (1 and 2), C and D.
Keeping it short, I highly recommend consuming this dish frequently, whether you are looking for a detox, or if you are in the mood for a warm winter soup.
Miso soup is actually very versatile: dashi, miso and silken tofu are basically the main ingredients of this dish, then you can go wild by enriching it with your favourite vegetables.
Since I love mushrooms, which ally to strengthen our immune system, my version includes three different types (black fungus, shiitake and enokitake) and a handful of baby pak choi, and is a source of protein and fibre.
Now let’s learn how to make this comfortable soup.
How to make this Tasty and Rich Miso Soup with Homemade Dashi
Ingredients (4 servings):
1 l Filtered Water
40 gr Dried Kelp
200 gr Silken Tofu
20 gr Black Fungus
12-15 Shiitake Mushrooms
60 gr Enokitake Mushrooms
80 gr Baby Pak Choi
1 tbs White Miso Paste
1. Pour filtered water on dried kelp. Cover and infuse for a minimum of 30 minutes up to 2 hours.
Note: in order to estract seaweed properties make sure the water is cool or at room temperature.
2. Rehydrate black and shiitake mushrooms in boiling water for at least 15-20 minutes.
3. Transfer dashi in a wok, turn on the heat and slowly warm the broth until it starts to bubble.
4. Remove kelp seaweed as soon as it forms little bubbles as shown in the picture. We don’t want to cook the kelp in order to keep all its properties. Add the shiitake and black mushrooms, cover with a lid and cook on low heat for 20 minutes.
5. Cut baby pak choi in half and add them to the broth.
Then it’s time for the cubed tofu to go in, and at the very end also add Enokitake (they need only a few seconds to be cooked).
Before serving, and because we don’t want to overcook it, also miso paste goes in. Let’s give it a stir and serve immediatlely.