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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 | 水 | 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
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Saucepan (2 L)
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Fine strainer
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Bowl for dilution
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Wooden spoon or whisk
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Fine grater (for ginger)
Technical procedure
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Preparation of dashi (だし – Dashi)
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Soak kombu in 1 L of cold water for 30 minutes.
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Slowly heat the water until small bubbles appear. Remove the kombu before boiling.
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Add katsuobushi. Remove from heat and let infuse for 3 to 5 minutes.
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Strain through a fine strainer. Reserve the clear dashi.
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Cooking the aromatics
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Heat sesame oil in the saucepan.
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Sauté garlic, ginger, and onion for 3 to 5 minutes until translucent.
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Assembling the broth
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Add the strained dashi to the saucepan.
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Incorporate mirin, soy sauce, and sugar (optional).
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Bring to a gentle boil, then reduce to medium heat and simmer for 10 minutes.
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Incorporating the miso (味噌)
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Take a ladle of hot broth.
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Dissolve the miso in this broth in a separate bowl.
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Carefully return the miso mixture to the saucepan.
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Do not boil again. Maintain at a low temperature.
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Quality control
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The broth should remain clear, without undissolved particles.
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The flavor must show a balance of umami (味の素), saltiness, and sweetness.
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Miso should not be overheated after addition to preserve its enzymes and aromas.