Umami Miso Broth

• •6 cups Water
• •1 4x4 inch piece Kombu (dried kelp)
• •0.5 cup (packed) Bonito flakes (Katsuobushi)
• •0.5 cup Miso paste (preferably a blend of red and white, or a good quality red miso)
• •1 inch piece, thinly sliced or grated Fresh ginger
• •2 cloves, minced Garlic
• •2 tablespoons (or to taste) Soy sauce (Shoyu)
• •1 tablespoon (optional) Mirin (Japanese sweet rice wine)
• •1 tablespoon (optional) Sake (Japanese cooking wine)
• •1 block (14 oz / 400g), cubed Firm or silken tofu
• •6 medium, sliced Fresh shiitake mushrooms
• •1 tablespoon Dried wakame seaweed
• •3 stalks, thinly sliced (for garnish) Green onions
• •1 teaspoon (for finishing, optional) Toasted sesame oil

Instructions

1. 1

   Begin by making the dashi broth. Place the water and kombu in a large pot. Let the kombu soak in the water for at least 15 minutes, or up to 30 minutes for more flavor. Do not bring to a boil yet.

2. 2

   Slowly heat the pot over medium-low heat. Just before the water comes to a boil (you'll see small bubbles forming around the edge of the pot), remove the kombu. Do not boil the kombu, as it can release a bitter taste.

3. 3

   Increase the heat to medium-high and bring the water to a rolling boil. Remove the pot from the heat and immediately add the bonito flakes. Stir gently to submerge them.

4. 4

   Let the bonito flakes steep for 3-5 minutes, allowing their flavor to infuse into the broth. Skim off any foam that rises to the surface.

5. 5

   Strain the dashi through a fine-mesh sieve lined with a cheesecloth (if available) into a clean pot or bowl. Discard the used bonito flakes. You should have about 5-5.5 cups of dashi.

6. 6

   Return the dashi to the pot and bring it to a gentle simmer over medium heat. Add the sliced ginger, minced garlic, and sliced shiitake mushrooms. Simmer for 5-7 minutes until the mushrooms are tender.

7. 7

   While the broth simmers, rehydrate the dried wakame seaweed in a small bowl of warm water for 5 minutes, then drain and gently squeeze out excess water. Cut into smaller pieces if desired.

8. 8

   Reduce the heat to low. In a small bowl, scoop out a ladleful of the hot dashi broth and whisk it thoroughly with the miso paste until smooth and fully dissolved. This prevents the miso from clumping and ensures even distribution.

9. 9

   Pour the dissolved miso mixture back into the pot with the dashi. Add the cubed tofu, rehydrated wakame, soy sauce, mirin (if using), and sake (if using). Stir gently.

10. 10

    Heat the broth for another 2-3 minutes, ensuring it is heated through but *do not bring it to a boil* once the miso is added, as boiling can destroy the delicate flavors and beneficial probiotics of the miso.

11. 11

    Taste and adjust seasoning with more soy sauce if needed. Ladle the Umami Miso Broth into individual serving bowls. Garnish generously with thinly sliced green onions and a drizzle of toasted sesame oil, if desired. Serve immediately.

Chef's Tips

• 💡**Do Not Boil Miso:** Once miso paste is added to the broth, never let it come to a rolling boil. Boiling can diminish its delicate flavor, aroma, and destroy its beneficial enzymes.
• 💡**Quality Ingredients Matter:** The flavor of your dashi is the foundation. Use good quality kombu and fresh, fragrant bonito flakes. For miso, choose a reputable brand; a blend of red and white miso offers a balanced, complex flavor.
• 💡**Adjust Seasoning:** Miso paste varies in saltiness. Always taste your broth before adding more soy sauce. You can always add more, but you can't take it away.
• 💡**Customizable Toppings:** Feel free to add other ingredients like enoki mushrooms, spinach, thinly sliced daikon radish, or even a soft-boiled egg for a more substantial meal.
• 💡**Prep Ahead:** Dashi can be made ahead of time and stored in the refrigerator for up to 2-3 days. This makes assembling the miso broth much quicker on a busy day.