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🍽️ Light Miso Soup with Dashi Base

15 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wipe a 6 x 4 cm piece of kombu (an edible seaweed) with a clean kitchen towel to remove the white coating.
  2. 2. Cut the kombu into 4 equal pieces using scissors.
  3. 3. Place the kombu pieces and 1 liter of water into a pot.
  4. 4. Bring the mixture to a boil.
  5. 5. Remove the kombu pieces from the pot and set them aside.
  6. 6. Add 50 grams of bonito flakes (dried, lean fish flakes from bonito fish) and 5 tablespoons of dashi powder (instant fish broth stock) to the hot broth.
  7. 7. Let the broth come to a boil again briefly.
  8. 8. Once the fish flakes have sunk to the bottom of the pot, strain the broth through a clean kitchen towel into a clean bowl to clarify it.
  9. 9. Bring 1 liter of the prepared dashi broth to a boil in a pot.
  10. 10. Stir 4 teaspoons of soy sauce and 2 teaspoons of mirin (sweet rice wine) into the boiling broth.
  11. 11. Stir in 1 tablespoon of white miso paste (fermented soybean paste) and 1 teaspoon of dashi powder until dissolved.
  12. 12. Let the soup steep for about 30 minutes to allow the flavors to develop.

Nutrition per serving