Miso Soup With Squid Dumplings

1. 1

   Prepare the Dashi by soaking the kombu seaweed strips in 1 liter of water to hydrate.

2. 2

   After that, put the water with the kombu seaweed in a saucepan over high heat.

3. 3

   Just before the water starts boiling, remove the kombu seaweed from the water.

4. 4

   Let the water boil for 1 more minute, then turn off the heat.

5. 5

   Add the bonito flakes to the water and let them infuse for 15 minutes.

6. 6

   After resting, the flakes will have sunk to the bottom.

7. 7

   Strain the broth into a bowl and save it.

8. 8

   Grind the squid in a food processor, add salt and pepper, and if necessary, add a little breadcrumbs to form dumplings.

9. 9

   Simmer the broth in the pan over low heat. Pour part of the dashi broth into a separate bowl and dissolve the miso paste.

10. 10

    Meanwhile, add the wakame seaweed to the broth in the pan and let simmer for 2 more minutes, until it hydrates and expands.

11. 11

    Once the miso is dissolved, pour the mixture back into the saucepan.

12. 12

    Add the squid balls and boil for 2 more minutes.

* Per serving · 4 servings · Values may vary.

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