The golden colour and light, sweet flavour of this nutritious soup makes it a good choice during the warmer months.
An essential ingredient in macrobiotic dishes and Japanese cuisine; an earthy flavoured stock made from kombu soaking water. It’s a great base for soups, stews, sauces, noodle broths and dips. Usually dashi is seasoned to taste with a generous serving of shoyu (natural soy sauce). Often mirin is also added, plus a little juice squeezed from a piece of grated ginger root.
To prepare a basic dashi:
Soak a six inch piece of kombu and three dried shitake, or maitake, mushrooms in about 10 cups of water for at least 15 minutes.
Remove the mushroom, and thinly slice the caps. Discard the root as it can be bitter tasting.
Return them to the water, bring it to the boil and simmer gently for 10 minutes.
Remove the kombu and keep it to use for cooking, as a condiment, or with beans.