Dashi is fundamental to Japanese cooking. Kelp and bonito are boiled down to make the dashi broth that’s most popularly known as the base for miso soup. With soy sauce, or soyu, and rice wine vinegar, or mirin, you can make the simplest yet most satisfying Japanese soup perfect for a last course after a heavy meal.
green-tea noodles, half of the 7-ounce packet
1 quart vegetable stock
2 tsps dashi granules
1 tbsp rice wine vinegar
1 tbsp soy sauce
firm tofu, drained, sliced into squares
1 small sheet of dried seaweed, torn
2 tbsps sesame seeds, toasted
1. Cook the noodles in a large saucepan of boiling water for 5 minutes. Drain and rinse in cold water.
2. Combine the dashi granules with the stock in another large pot. Stir over medium heat until the granules are dissolved. Bring to a boil and stir in mirin and soy sauce.
3. Divide the noodles and tofu cubes in serving bowls. Ladle hot soup and garnish with nori and sesame seeds.
Where to get dashi granules, rice wine vinegar and nori