Skip to content

Simple Soup Dashi (Japanese Soup Stock)

This dashi can be used to make a miso soup similar to those served in restaurants in North America.

Source and licence

"Simple Soup Dashi (Japanese Soup Stock)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Simple_Soup_Dashi_(Japanese_Soup_Stock), revision 4508979), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Simple_Soup_Dashi_(Japanese_Soup_Stock)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4508979

What was changed: Reformatted by Food DataSilos from the wiki page: ingredients and steps extracted, links and templates removed. This adaptation is also licensed CC BY-SA 4.0.

Japan. Associated with Japan by the wiki page's category (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • 3 large handfuls dried, smoked, thinly-shaved skipjack tuna (katsuobushi)
  • 4–5 ea. 4-inch (10 cm) long sheets of kombu seaweed
  • 4–8 cups (1–2 liters) water

Method

  1. Cut small gashes into the kombu. Do not wash the kombu; the white powder on the exterior is actually natural, crystallized MSG and gives the soup flavour.
  2. Place the kombu into the water and bring it to a boil, skimming the surface periodically
  3. Just as the water begins to simmer, remove the kombu (this may be re-infused with less water a second time to make a lower-quality dashi suitable for cooking)
  4. Let the stock cool down for approximately 5 minutes
  5. Add the flaked tuna and stir, returning to heat
  6. Permit it to boil for about 30 seconds and remove from heat
  7. After a few minutes, the fish will sink to the bottom. Strain the stock through a fine mesh filter (cheesecloth works well), squeezing the fish to extract every bit of juice (this may be re-infused as well)
  8. Store in the fridge for up to 5 days, and in the freezer for up to 6 months