The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food by Naomi Duguid

Author:Naomi Duguid
Language: eng
Format: epub
Publisher: Artisan
Published: 2022-10-11T00:00:00+00:00

Soups

Simple Vegetarian Dashi

Vegetarian Broth

Fragrant Fish Broth

Chicken Broth from Scratch

Miso Soup

Kimchi Soup

Hearty Sauerkraut Soup

Fogo Island Split Pea Soup with Corned Beef and Doughboys

Warming Bean Soup with Salt-Preserved Lemon and Miso

Bo Kleua

Simple Vegetarian Dashi

Dashi is the quickly made traditional base for miso soups and for a number of other Japanese dishes that include broth or liquid. It can be vegetarian, as here, or can include dried bonito flakes as well.

Makes about 1 quart/1 liter

1 large piece kombu seaweed, about 4 by 6 inches/10 by 15 cm, or several smaller ones

5 dried shiitake mushrooms, rinsed (optional)

About 4 cups/1 liter water

Put the kombu and shiitakes, if using, in a medium saucepan, add the water, and let stand for 10 or 15 minutes.

Place the pan over medium heat and bring the liquid to just under a boil; remove the kombu (and set aside for another purpose). Once the broth has come to a boil, remove from the heat. If using mushrooms, let them soak in the broth for another 15 minutes or so, then remove and reserve for another purpose.

The dashi is ready. It will keep for up to 5 days in the refrigerator.

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