Japanese miso soup


Ingredients

First soup stock

4″ square dried kelp (kombu)

1 3/4 pints water

1/2 oz dried bonito flakes (hana-katsp uo)

How to prepare

Wipe kelp with damp cloth and cut a 1/2″ fringe along one side. Put kelp in cold water, heat moderately until just under a boil. Pull out kelp and reserve. Bring water to boil, add bonito. Remove from heat and let stand for 2-3 minutes. Strain through a sieve until clear; reserve damp fish flakes.

Second soup stock

Take kelp and bonito leftover from first stock making and combine with 1 1/4 pints water and simmer over moderate heat for 4 minutes. Strain and discard solids.

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