<JAPANESE CLEAR DASHI SOUP/ 澄まし汁>
＜Yield> 4 servings
<Prep time> 6mins
<Cook time> 20mins
½ cup of carrot (small size)
2 tbsp of unsalted wakame seaweed
1 cup of shimeji mushroom
½ cup of diced sweet potato
2 kombu dashi packet / 1 tbsp of kombu dashi powder
1000cc of water
1/2 tsp of salt
1 tbsp of mirin
2 tsp of light soy sauce
1: Chop all vegetables into small pieces. In a pot, add water, dashi packet and chopped veggies. Once it comes to a boil, reduce the heat to mid- low and cook it for 4-5mins.
2; After 4-5mins, shake the packet to get more flavor, then remove the dashi packet. Continue to cook over medium heat until vegetables are fully cooked. Add mirin, soy sauce, salt, and wakame seaweed. Serve it on your bowl and ready to be enjoyed!
<Miwa’s tips> ※Watch more on YouTube!
・Depending on which brand of dashi tea bag 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.
・You can use pretty much any vegetables you like.
・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 3 days.
2021/ 01/ 30 MIWA