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Miso Broth (味噌だし – Miso Dashi)

Miso Broth (味噌だし – Miso Dashi)

Usage: Base for ramen / Japanese soup
Yield: 1 liter
Estimated time: 45 minutes
Preparation type: Clear broth enriched with miso


Ingredients (with Japanese translation)

Ingredient Japanese Name Rōmaji Quantity
Water Mizu 1 L
Kombu (dried kelp) 昆布 Kombu 10 g
Katsuobushi (dried bonito) 鰹節 Katsuobushi 20 g
Miso (white or red) 味噌(白味噌・赤味噌) Miso (shiro / aka) 45–60 g
Mirin みりん Mirin 30 ml
Soy sauce 醤油 Shōyu 15 ml
Sugar (optional) 砂糖 Satō 5 g
Garlic にんにく Ninniku 3 g
Fresh ginger 生姜 Shōga 10 g
Onion 玉ねぎ Tamanegi 50 g
Sesame oil ごま油 Goma-abura 15 ml

 Required equipment

  • Saucepan (2 L)

  • Fine strainer

  • Bowl for dilution

  • Wooden spoon or whisk

  • Fine grater (for ginger)


Technical procedure

  1. Preparation of dashi (だし – Dashi)

    • Soak kombu in 1 L of cold water for 30 minutes.

    • Slowly heat the water until small bubbles appear. Remove the kombu before boiling.

    • Add katsuobushi. Remove from heat and let infuse for 3 to 5 minutes.

    • Strain through a fine strainer. Reserve the clear dashi.

  2. Cooking the aromatics

    • Heat sesame oil in the saucepan.

    • Sauté garlic, ginger, and onion for 3 to 5 minutes until translucent.

  3. Assembling the broth

    • Add the strained dashi to the saucepan.

    • Incorporate mirin, soy sauce, and sugar (optional).

    • Bring to a gentle boil, then reduce to medium heat and simmer for 10 minutes.

  4. Incorporating the miso (味噌)

    • Take a ladle of hot broth.

    • Dissolve the miso in this broth in a separate bowl.

    • Carefully return the miso mixture to the saucepan.

    • Do not boil again. Maintain at a low temperature.


 Quality control

  • The broth should remain clear, without undissolved particles.

  • The flavor must show a balance of umami (味の素), saltiness, and sweetness.

  • Miso should not be overheated after addition to preserve its enzymes and aromas.

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