Miso paste, one of its main ingredients, is rich in probiotics and supports gut health. Macrobiotic chef Yayoi Kaneko ...

In last week’s edition of Winter Soup Club, Jerrelle Guy treated us to a lemony artichoke soup with a sneaky secret ...

Kombu, also known as kelp, is used in the Japanese stock called dashi, the base for miso soup. It makes a wonderful addition to a pot of beans or soup. It becomes very soft and tender once cooked ...

It was a soup made of kombu kelp stock and white miso. After returning to Tokyo, he came up with four new seasonal udon noodles. The winter dish “o-udon (honorific expression of udon ...

Foundational to Japanese cuisine, dashi is similar to a stock or broth and provides a layer of deep flavor to dishes like miso soup, noodle soups (such as udon and soba), nimono (a simmered dish), and ...

Add the ginger, miso paste and mirin, stirring through and cook for a minute or two. Slice the mushrooms thinly and add to the broth along with the chicken, spinach and kombu. Cover the saucepan ...

I got all inspired after reading up on some food blogs and went to a specialist Japanese shop to buy kombu (kelp), katsuobushi (bonito fish flakes), and red miso paste (fermented soy beans).

Pour water into a pot, add the kombu and place over medium-high heat ... Turn off the heat and strain through a paper towel. 3. Place miso in a ladle, dip into the dashi and loosen with chopsticks.

Master two comforting dishes, made with rich, umami dashi: an unforgettable miso soup, and dashimaki tamago. 1. To make dashi, slit the kombu and soak in water for at least 3 hours. Heat until it ...

For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso ...