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1
Combine the broth and kombu in a 2-quart saucepan or small soup pot.
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2
Bring to a simmer.
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3
Add the mushrooms to the broth, remove from the heat, and let stand for 30 minutes.
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4
Remove the kombu from the broth and discard.
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5
Remove the mushrooms with a slotted spoon.
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6
Trim them of their tough stems and save the caps for another use, or slice them and return to the broth.
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7
Dashi with noodles: Simply cook a quantity of Asian noodles (like soba) in the broth.
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8
Once they are al dente, remove the soup from the heat, season to taste with natural soy sauce, and serve immediately.
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9
Garnish each serving with some finely chopped scallion.
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10
Dashi with miso and vegetables: Use the broth to simmer any quantity of thinly sliced vegetables, such as carrot, cabbage, daikon radish, turnip, etc.
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11
Once the vegetables are just done, add 2 to 4 tablespoons miso, to taste, dissolved in just enough warm water to make it pourable.
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12
Stir in the sliced shiitake mushrooms from the preparation of the broth.
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13
Remove from the heat and serve at once.
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14
Per cup:
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15
Calories: 23
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16
Total fat: 0g
-
17
Protein: 1g
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18
Fiber: 1g
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19
Carbohydrate: 5g
-
20
Cholesterol: 0mg
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21
Sodium: 248mg
