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How to Make Dashi Stock (Miso Soup)
- Ingredients (Serves 4)
- *3-4 stalks spinach
*4 shiitake mushrooms
*4 tbsp miso bean paste
*4 cups /800 ml dashi stock( ichiban dashi)
Ingredients for making ichiban dashi
*8 cups / 1600 ml water
*5 cm piece kombu kelp
*30 g katsu-bushi bonito flakes
Ingredients for making niban dashi
*6 cups / 1200ml water
* Kombu kelp( used to make the ichiban dashi )
* Bonito flakes ( used to make the ichiban dashi )
(How to make ichiban dashi)
1 Wipe the kombu with wet towel.
Soak the komb kelp in water for about half an hour to one hour.
2 Turn the heat on high. Remove the komb kelp just before the water comes to a boil.
Bring the water to a boil, add the bonito flakes, boil again and then turn off the heat.
3 Let it stand until the flakes sink to the bottom of the pot.
4 Pour the mixture in a strainer with kitchen paper in it and strain.
(How to make niban dashi)
1 Add the kelp and the bonito flakes from ichiban dashi to 6 cups of water. Turn on medium heat.
2 Just before the water comes to a boil, remove the komb and boil the bonito flakes for about four minutes.
3 Pour the mixture in a strainer with kitchen paper in it and strain.
(How to make Miso Soup with Spinach and Shiitake Mushroom)
1 Cut the spinach. Cut them into 2 pieces. Then cut the leaf parts into 2 cm pieces.
2 Remove the stems of the shiitake mushroom. Slice them.
3 Put the dashi and then warm it.
When it comes to a boil, add the shiitake mushrooms.
4 When the mushroom is cooked, add the miso paste.
5 Add the spinach. When it is cooked, turn off the heat.