Hanashi Station

Japanese Kitchen (12.1 MB MP3)

In this program, you’ll learn about miso soup, including how to make dashi, the simple sea stock that is the base of miso soup, and all the two classes of ingredients you should include in your soup.

RECIPES

Dashi (sea stock) Broth
(1 serving)

150 ml water
1″ dried kombu
small handful katsuobushi (bonito) flakes

Put the kombu in the cold water and bring to a simmer. Turn off the heat. Sprinkle katsuobushi over the water. When the flakes sink, strain the material from the broth. Done!

Miso Soup
(1 serving)

150 ml dashi
splash of sake
1 Tblsp miso
80-100 grams of umami and scent ingredients (at least one of each - see lists below)

If you choose onion or leek for your soup, sautee briefly then splash in some sake. Pour in the dashi and bring to a simmer. Add any ingedients that need to be cooked (carrot, diakon, etc) and simmer for about 10 minutes. If you are using tofu, add it to warm. Turn off the heat and stir in the miso. Lay any leafy scent ingredients in the bottom of your bowl and pour the soup over.

Scent ingredients - choose one or more
mitsuba, crysanthemum leaves, celery leaves, leek, scallion, fresh ginger, celery, onion, mushrooms

Umami ingredients - choose one or more
carrot, daikon, tofu, abura-age, cabbage, chinese cabbage, gobo (burdock root), wakame, celery, onion, mushrooms

Credits
Conveyor Belt Sushi theme music by Haco.