Note: Due to the flu, Tortilla Soup Class was postponed. Homework will be collected at that future date, to be determined.
Ingredients
. Kombu (or dried kelp)
. Bonito flakes (boiled, smoked and sun-dried flaked tuna)
. White Miso
. Firm tofu
. Wakame (dried seaweed)
. Scallions
Special Tools
. Stock pot or other medium to large sauce pan
. Flexible spatula
Notes from the Kitchen
. Ingredients: Good luck trying to find Kombu and Bonito Flakes.
(Sources: Wholefoods-but not all of them; Morton Williams)
. Have a zip-lock or other resealable container ready for the leftover bonito flakes;
it smells bad.
. Fine mesh strainer works as well as a fine sieve, although broth was cloudy
Notes of Less Pertinence but Equal Importance
. Serve with a baby green and arugula salad topped with goat cheese for a lovely little meal
Eating the Results
Laura says: Making the dashi stock definitely makes a difference. Rich and filling without being heavy; it's the perfect feel-healthy soup.
Claudine says: I agree. This miso soup was noticeably more flavorful than your standard Japanese restaurant variety. Serving immediately kept the freshness of the tofu and scallions which I also enjoyed.
Useful Links
Dashi Recipe
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