Cookbook:Simple Soup Dashi (Japanese Soup Stock)

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Simple Soup Dashi (Japanese Soup Stock)
CategoryBroth and stock recipes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

This dashi can be used to make a miso soup similar to those served in restaurants in North America.


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  1. Cut small gashes into the kombu. Do not wash the kombu; the white powder on the exterior is actually natural, crystallized MSG and gives the soup flavour.
  2. Place the kombu into the water and bring it to a boil, skimming the surface periodically
  3. Just as the water begins to simmer, remove the kombu (this may be re-infused with less water a second time to make a lower-quality dashi suitable for cooking)
  4. Let the stock cool down for approximately 5 minutes
  5. Add the flaked tuna and stir, returning to heat
  6. Permit it to boil for about 30 seconds and remove from heat
  7. After a few minutes, the fish will sink to the bottom. Strain the stock through a fine mesh filter (cheesecloth works well), squeezing the fish to extract every bit of juice (this may be re-infused as well)
  8. Store in the fridge for up to 5 days, and in the freezer for up to 6 months