<JAPANESE CLEAR DASHI SOUP>
- Miwa
- Jun 4, 2020
- 2 min read
Updated: Mar 24, 2022
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 have a massive umami flavor. I recommend trying it if you haven't!!! The downside for this is that it is more pricier and more time consuming.
As a substitution for making dashi from scratch, we have dashi powder and dashi packets, which cost less and are more convenient. Hence many Japanese families will use the powder or the tea bag instead of making it from scratch.
In this recipe, I used a dashi packet, which is not as genuine as using kelp and bonito flakes, but it's a lot better than using dashi powder which usually contains salt and additives. Dashi packets has a better flavor than the powder kind but are still very convenient to use. I strongly recommend using this packet type rather than the powder one for a more authentic taste.
Enjoy♡
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＜Yield> 3 servings
<Prep time> 5 minutes
<Cook time> 10 minutes
<Ingredients>
leek
carrot
mushroom
Seasonings
700ml water
1 teaspoon Mirin
1 teaspoon light soy sauce
1/2 teaspoon salt
<Optional toppings>
mitsuba leaf
<Directions>
1. Chop all the vegetables into small pieces. In a pot add in the water and dashi packets. Once it reaches a boil, reduce the heat to medium-low and cook it for 4-5 minutes.
2. After 4-5 minutes, shake the packets to release more flavor, then remove the dashi packets. Add in the vegetables and cook on medium heat until the vegetables are fully cooked. Drizzle in the mirin, soy sauce, salt and wakame seaweed. Transfer to serving bowls and now it's ready to be enjoyed!
<Miwa's tips>
・Depending on which brand of dashi packet you are using, the taste will be slightly different. Please follow the package instructions if there are any.
・Adjust the final taste by adding salt and soy sauce. I like to keep my soup low in sodium to balance out the other dishes.
・Use unsalted wakame seaweed. The salted kind is quite salty, so it’s better to remove the salt in water before putting it into the soup if you are using the salted one.
・Fish cake is another popular ingredient for this type of soup.
<Recommended side dishes>
<Storage time>
Store in the fridge for up to 2 days.
<MIWA’s recommendations♡>
-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!
-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
#dashi#Japanesesoupstock
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