Dashi and miso | Algae Kombu and Love | Recipe

February 23, 2024

For me, living holistically is about finding simplicity in everyday life. In simplicity there is purity and beauty. Like making your own dashi broth for miso soup.

I often make dashi stock when I get a chance to incorporate seaweed (maybe I should write "seaweed" or "seaweed" instead, but for simplicity's sake I'll use the word algae) into my cooking. It's not always easy, I think, to find natural ways to add algae to your everyday life. But with the help of kombu dashi, which is the base of the miso soup, it's a no-brainer. Simple and delicious.

In this recipe for dashi broth, I use a kombu seaweed and a pinch of bonito flakes (dried fish). We take a liter of cold water and let the seaweed soak in the water overnight. In the morning, we add the bonito flakes and let the broth almost boil. ⁠We strain and season with organic miso paste (next time we will try making our own miso paste, but one step at a time). ⁠Flavour according to your taste and preference. We especially like miso on brown rice. A little stronger and saltier in taste than others.
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In the glass in the picture we have hiziki algae. Pour the miso soup into the glass and enjoy. ⁠
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In Japan, it is an act of love to prepare miso for your loved one. So it is a real love soup. ⁠

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