If you’re looking to try your hand at making this classic soup, keep reading on for all of my the best tips on making this Japanese staple: To make miso soup, the first thing you need to do is make ...

Are you craving a comforting, simple, and eerily delicious dinner? This miso soup with dumplings and udon is like crossing ...

Dashi also usually includes shiitake mushrooms and kombu (seaweed). Soy sauce, or shoyu, is one of the pillars of umami flavor in Asian cooking. Fermentation breaks down the proteins in the soybeans ...

New research reveals that eating kombu seaweed daily may help Japanese men lose body fat and improve their gut bacteria, without affecting thyroid health or causing adverse effects. Effects of ...

To make the dashi, soak the kombu in 600ml/1 pint water for a couple of hours. Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 ...

Dashi and soy sauce add umami to buttery leftover mashed potatoes in this cozy soup from chef Shota Nakajima. As a kid, whenever he was hungry, he’d grab anything left over from the previous ...

Remove kombu as soon as the water starts to simmer ... pressing on solids to release stock. Return dashi to same pot and bring to a simmer over medium heat. Whisk in miso until dissolved, then ...