Miso Soup
Hi all! The other day I watched this amazing short film about the origins of Dashi. If you don’t know what dashi is then read on: Dashi is a simple broth made from three basic ingredients- water, katsuobushi (dried and smoked Bonita tuna flakes), and kombu (dried kelp). You can watch this film here, and please donate to Mr. Wolfinger’s cause of you are so moved, as I was. https://www.ericwolfinger.com/films/dashi-journey So today I woke up thinking about dashi, which is the base for many Japanese soups and sauces. My favorite application of dashi is in the ubiquitous Miso Soup. Sadly, most Americans only enjoy miso soup out at a handful of Japanese restaurants, and if you order it at a less that reputable place, the miso soup is going to be an instant, powdered, watery, ghost of the real deal. So this afternoon I made Miso soup, and would like to share with you my version that was taught to me when I lived in Tokyo many years ago. Enjoy! Miso Soup For the dashi: 4 cups spring, or f
