Dashi
Dried kelp and bonito flakes, briefly simmered, create a delicate amber broth called “first” or “primary” dashi, the basis for most clear soups in Japan. For “second” dashi, the kelp and bonito are added to a new pot of water (like a used tea bag), making a weaker stock to be used in boldly seasoned dishes like miso soup. Although instant dashi granules and bottles of concentrated dashi are timesaving substitutes, the taste is less subtle and refined than dashi made from scratch.
Source: EatingWell Magazine, Winter 2003
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.
Nutrition Facts
Per Serving:
242 calories; protein 34g; carbohydrates 25.8g; dietary fiber 12.9g; cholesterol 28.4mg; calcium 303.9mg; iron 28.4mg; magnesium 324.7mg; potassium 2574.6mg; sodium 1319.4mg.