This simple yet delicious Japanese staple is made with miso paste, dashi, and dried wakame seaweed—ingredients that come together to create a soothing, umami-rich broth. Perfect as a side soup ...

Turning back to Tsuji, I then applied my dashi to a month’s worth of Japanese classics, like a sumptuous sake-simmered herring and a cucumber-and-wakame salad with “Two-Flavors Vinegar,” to ...

2. Cut the wakame seaweed into 4 to 5cm squares and parboil. 3. To make the dashi stock, simmer the kombu over medium heat for 10 minutes. Add some water and katsuobushi. Maintain a gentle boil ...

The name is ``Takikomi Gohan no Moto (Wakame Gohan no Moto)'', and the ``Dashi'' is made from soy sauce, sugar, salt, spices, bonito flakes extract, egg yolk powder, dried sardines powder ...

If using ingredients that need to be cooked (unlike the tofu and wakame, which just need to be heated through), you can cook them in the dashi (stock) before adding the miso. To make the dashi ...

This is your dashi. Return the dashi to the pot and add the drained wakame. Scoop the tofu into the pot using a spoon or your hand, leaving it in large chunks. Bring the soup to a boil ...

Cut aburage into quarters, then cut each quarter into thin slices. Add to the pot of dashi with the tofu and wakame. Bring soup to a simmer over medium-high heat and cook for 2 minutes.

Top with kamaboko, wakame seaweed and green onions ... I grew up with my mother making a clear broth with dashi kombu, seasoned clams, soy sauce, daikon slices and then thinly sliced carrots ...