Making miso soup consists of 3 steps:
1) Making dashi.
2) Cooking the vegetables, fish, and other ingredients in the dashi.
3) Adding the miso just before serving.
Today we’ll be focusing on step 1–making the dashi. Dashi is a clear sea stock which doesn’t really even taste fishy at all when prepared correctly. This may sound intimidatin....
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January 19, 2010
• Tags: japanese, katsuobushi, kombu, Miso Soup Week, Recipes By Region, Recipes by Type, seafood, Soup & Stew • Posted in: la fuji mama
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