@fermentmama.japan: Miso Soup Dashi Stock – The Secret of Japanese Miso Soup! Beginner-friendly! Classic Japanese miso soup starts with broth (dashi). Day 1: Traditional Awase Dashi (Kombu + Bonito flakes) *I use homemade miso, which is packed with umami, so I usually don’t use dashi. But many of you asked in the comments, so here’s how to make it! *Tomorrow: Vegan dashi 🌱 😉👉 Recipe – Classic Awase Dashi (1 serving) Ingredients • Kombu (dried kelp) – 3×5 cm, 1–2 pieces • Bonito flakes – a handful • Water – 250 ml Instructions 1. Gently wipe kombu with a damp cloth. 2. Add kombu to water and soak for about 1 hour. 3. Heat slowly on low and remove kombu just before boiling. 4. Bring water to a boil, turn off heat, and add bonito flakes. 5. Wait 1–2 minutes until flakes sink to the bottom. 6. Strain gently through a cloth or sieve. Quick alternative: Short on time? Dissolve instant dashi packets in hot water. #misosoup #miso #japanesefood #fermentation #umami

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Wednesday 18 February 2026 00:41:32 GMT