This soup is a Japanese classic.
It's almost as popular as miso soup in Japan.
The key component of this soup is DASHI= Japanese fish stock.
The authentic AWASE DASHI is made out of Kelp and bonito flakes, which has a massive Umami flavor. I recommend to try it if you haven't!!!
Downside for this is more pricier and more time consuming.
As a substitution, we have Dashi powder and Dashi packet, which cost less and more convenient. Hence many Japanese family use more of powder one or tea bag one nowadays.
In this recipe, I used Dashi packet, which is not as genuine as using kelp and bonito flakes, but a lot better than using Dashi powder which usually contains salt and additives.
Dashi packet has a better flavor than powder one but still very convenient to use.
I strongly recommend to use this packet type rather than powder one for more authentic taste.
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＜Yield> 3 servings
<Prep time> 5mins
<Cook time> 10mins
700cc of water
1/2 tsp of salt
1 tsp of mirin without MSG
1 tsp of light soy sauce
1: Chop all vegetables into small pieces. In a pot, add water and dashi packet. Once it brings to a boil, reduce heat to mid- low and cook it for 4-5mins.
2; After 4-5mins, shake the packet to release more flavor, then remove the dashi packet. Add vegetables and cook on medium heat until vegetables are fully cooked. Drizzle mirin, soy sauce, salt, and wakame seaweed. Serve on your bowl and ready to be enjoyed!
・Depending on which brand of dashi packet you are using, the taste will be slightly different. Please follow the package instruction if there is any.
・ Adjust your taste by adding salt and soy sauce as a finishing touch. I like to keep it low sodium to balance out with other dishes.
・Use unsalted wakame seaweed. Salted one is quite salty, so it’s better to remove the salt in water before putting into the soup if you are using salted one.
・Fish cake is another popular ingredients for this type of soup.
<Recommended side dish>
Store it in the fridge for 2 days.