Dashi and miso | Algae Kombu and Love | Recipe

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.

In the glass in the picture we have hiziki algae. Pour the miso soup into the glass and enjoy. ⁠

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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Make your own dashi broth for miso with algae
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