Miso Soup and Dashi Stock скачать в хорошем качестве

Miso Soup and Dashi Stock

Miso Soup and Dashi Stock 00:00 Intro 00:29 Dashi 03:12 Miso Soup A huge thank you to my kiddo, Sammy Rennie, for making me the beautiful bowl for the miso soup! 1 quart (1 L) cold water 4x5” (10x13cm) piece of Kombu https://amzn.to/3EqVd5A 5-7g bonito flakes (a big handful) https://amzn.to/3T7geGK Put the water and kombu into a pot. If possible let sit for 30 min and up to 12 hours. Bring to a bare simmer (180F / 82C). Remove kombu. Put bonito flakes into a fine mesh strainer and submerge into the pot. Let sit for 5 min. Remove the strainer pressing hard on solids. For the miso soup: Dashi 2 Tbsp white miso paste Salt to taste Wakame reconstituted in water Tofu, finely diced Scallions, finely sliced Add the miso paste to dashi and blend with an immersion blender (or push the miso paste through a fine mesh sieve submerged into dashi). Season to taste with salt. Serve with wakame, tofu, and scallions or whatever you want to add. Support my channel   / helenrennie   My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK:   / helenskitchencooking   INSTAGRAM:   / helen.rennie