Dashi is the base for most Japanese soups. The flavour is subtle and amazingly smoky, and it takes only minutes to prepare. Kelp and bonito shavings can be found in most health food stores as well as Asian markets. The dashi will keep up to a week in the refrigerator.
Ingredients
One 4-inch square giant kelp (kombu), cleaned with
a damp cloth
4 cups cold water
2/3 cup dried bonito flakes (katsuo-bushi)
- Combine the kelp and water in a large pot and bring it to a boil. Immediately remove the kelp with tongs.
- Add the bonito flakes, stir well, and remove from the heat. Let the flakes settle to the bottom of the pot (about a minute), then strain through a fine strainer (or a course strainer lined with cheesecloth).
Makes about 4 cups
Scallion Tofu (or chicken) with Soba Soup
1 block of organic firm tofu
(or 1 pound, skinless chicken breasts, cut into 1/6- inch slices)
Soy-Ginger Marinade mix together
3 1/2 tablespoons soy sauce
1 1/2 tablespoons Chinese rice wine or sake (any LCBO)
1 Tablespoon minces fresh ginger
½ pound soba noodles, cooked until just tender, rinsed under warm water, and drained
6 cups Japanese Broth (dashi recipe above)
¼ cup mirin (sweetened rice wine)
3 tablespoons soy sauce
1 cup thinly sliced scallions (cut on the diagonal into ¼-inch lengths)
3 tablespoons coarsely chopped walnuts (optional)
- In a bowl, combine the tofu (or chicken) with the soy-ginger marinade, tossing lightly to coat. Divide the noodles among six soup bowls.
- In a casserole or Dutch oven, combine the broth, mirin, and soy sauce and bring to a gentle boil over medium-high heat. Add the tofu or chicken and the marinade and cook for 5 minutes, or until cooked through (chicken) and tender.
- Spoon tofu (or chicken), scallions, and hot broth over the noodles. Sprinkle with the chopped walnuts and serve.
6 Servings
Adapted From Nina Simonds’ Asian Noodles
