Prep Time: 15 minutes
Cooking Time: 5 minutes
Remember not to add the miso paste until after you’ve removed the pot from the stove. Boiling miso destroys vital nutrients and vitamins.
4 cups vegetarian dashi
2 shiitake mushrooms, fresh, thinly sliced
2 TB wakame seaweed, shredded
1/2 block soft tofu, cubed
1 tsp. tamari soy sauce
4 TB white miso paste
3 green onions, thinly sliced
Bring dashi to a simmer and add mushrooms, wakame, tofu, and soy sauce. Simmer 3-4 minutes. Remove from heat and immediately stir in miso paste until fully dissolved. Garnish with sliced green onions.
Translation: Japanese Soup Stock
Alternate Spellings: Dashi Broth, Hondashi
Vegetarian / Vegan: Vegan
Dashi is a kind of soup and cooking stock essential to Japanese cuisine. It forms the base for miso soup, along with a wide assortment of other soup and noodle dishes.
Usually made with bonito flakes, a dried and smoked fish product, our version uses kombu and shiitake mushroom to create a wonderful substitute.
Try to use the best quality dried mushrooms you can find. Fresh will not work in this recipe. Omit the kombu if you cannot find it…
1 cup vegetable stock
3 cups hot water
3″ x 5″ piece of kombu seaweed
8 medium sized dried shiitake mushrooms, quartered
Place mushrooms and kombu in water and vegetable stock and let sit for 20 minutes. Place on stove on high heat. Just before the stock boils, remove from heat. Remove kombu. Let stand 20 minutes and then remove shiitakes (reserve for another use).
Prep Time: 20 minutes
Cooking Time: 25 minutes
Servings: 4 cups