Dashi is the broth base of miso soup. It adds part of the distinctive flavor found in the soup. It can be purchased pre-made but I imagine homemade is better. There are several variations of making this broth but I chose to use Alton Brown’s because it is so highly rated.
Next post- Miso Soup!
- 2 (4-inch) square pieces kombu
- 2 1/2 quarts water
- 1/2-ounce bonito flakes, about 2 cups
Place the kombu in a saucepan, cover with the water and soak for 30 minutes. Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
Strain the liquid through several layers of cheesecloth. Makes 2 quarts of dashi. It can be kept in the fridge for a week or frozen for up to a month.