The Soup Sisters and Broth Brothers Cookbook by Sharon Hapton

Author:Sharon Hapton [Hapton, Sharon]
Language: eng
Format: epub
ISBN: 978-0-449-01643-5
Publisher: Appetite by Random House
Published: 2014-10-06T16:00:00+00:00

1. For the mushroom dashi, combine the water, all the dried mushrooms and the kombu in a large pot. Let soak at room temperature overnight. (This helps to extract the most glutamate, the natural component of MSG and the essential element of umami, one of the five basic tastes.)

2. For the soup, bring the mushroom dashi to a boil. Remove the kombu.

3. Boil the dashi until it turns a deep golden brown, about 20 minutes.

4. Reduce the heat to a simmer. Remove and discard the mushrooms. Add the soy sauce and salt.

5. Put both misos in a small fine-mesh sieve. Partially immerse the sieve in the soup. Rub the misos through the sieve into the soup with the back of a spoon (This prevents the miso from becoming lumpy.)

6. Add the daikon, napa cabbage, mizuna and yuzu zest.

7. Ladle the soup into bowls and enjoy.

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