Dashi (Basic Stock) and Miso-Soup

Dashi is the essential item for making Japanese cuisine, let's prepare Dashi : basic stock(Vegetarian version)and make savory Miso-soup!

Ingredients for Dashi (Basic Stock)
*2 dried Shiitake(Japanese Mushroom)
*40g Kombu (Dried Kelp)
*1 liter (1000cc) water

How to prepare:
①Soak Shiitake(Dried Japanese Mushroom) in
a cup (150cc)of water till they become soft.
②Wipe Kombu kelp lightly with a well-wrung damp cloth to clean.
③Put 800cc water and Kombu in a soup pot over medium heat. Remove Kombu just before water boil.

④Add 50cc water to keep from boiling, add Shiitake and 150cc water. When the water boils, remove from heat.

⑤Skim the surface to remove foam if any.
⑥Strain the stock through sieve, put Shiitake back.

The stock can be kept in a clean container. Keep it in a refrigerator and finish using within 2-3 days.

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Now the stock is ready. Let's make Miso-soup.

Ingredients for Miso-Soup(Vegetarian Version) for 2 bowls
*1/4 silken Tofu(approx 150g)
*3g of dried Wakame seaweed
*300cc Dashi
*30g Miso
*Spring Onion 1 streak

How to prepare:
①*Cut Tofu into 1 cm cubes.
*Soak Wakame seaweed in cold water, and cut into
2cm strips.
*Chop spring onion(green part)finely, rinse in cold water and strain water.
*Soften Miso by adding 2 tsp of Dashi.

②Put Dashi in a soup pot, bring to a boil, then add softened Miso.
Taste and add some more Miso if needed.

③Add Tofu and Wakame, bring it to boil(only briefly), add chopped spring onion and turn off the heat. (Please make sure you don't boil too much after adding Miso.)

④Serve Miso-soup in a bowl.
Besides Tofu and Wakame, the combination of the ingredients are many more, such as Mizuna, thinly sliced carrots, Arbi, Daikon radish,etc.,etc..