DASHI STRACCIATELLA
Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.
Provided by Katy Millard
Time 35m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring kombu and 6 cups cold water to a bare simmer in a large saucepan over low heat. Remove from heat and let sit 10 minutes. Return to a bare simmer and add bonito flakes. Remove from heat and let sit 2 minutes. Strain dashi through a fine-mesh sieve lined with 2 layers of cheesecloth into a large bowl.
- Wipe out saucepan and pour in dashi. Add soy sauce; season with salt. Bring to a bare simmer over medium-low. Whisk quickly to create a vortex and gradually stream in eggs, pouring in about 1" from edge of pan. Remove from heat and add spinach; stir until wilted. Divide among bowls. Top with scallion and drizzle with chili oil. Serve with lemon wedges.
DASHI
Provided by Alton Brown
Time 1h
Yield 2 quarts dashi
Number Of Ingredients 3
Steps:
- Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
- Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
- Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
- Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
- Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.
SHIITAKE DASHI
Vegetarian dashi. It is a nice broth in its own right but is also a base for countless soups. So simple, so good.
Provided by rsarahl
Categories Clear Soup
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place kombu in pot of water and slowly bring to a simmer over medium high heat, but do not boil; about 10 minutes on the stove.
- Remove the kombu just before the pot boils and add the dried mushrooms.
- Boil for 1 minute, then turn off the heat and let the pot sit, uncovered, for 20 minutes.
- Remove the mushrooms and store the dashi for use in another recipe, or prepare it as a simple soup by adding the soy sauce, salt to taste and sliced green onion.
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- Bring kombu and 6 cups cold water to a bare simmer in a large saucepan over low heat. Remove from heat and let sit 10 minutes. Return to a bare simmer and add bonito flakes. Remove from heat and let sit 2 minutes. Strain dashi through a fine-mesh sieve lined with 2 layers of cheesecloth into a large bowl.
- Wipe out saucepan and pour in dashi. Add soy sauce; season with salt. Bring to a bare simmer over medium-low. Whisk quickly to create a vortex and gradually stream in eggs, pouring in about 1" from edge of pan. Remove from heat and add spinach; stir until wilted. Divide among bowls. Top with scallion and drizzle with chili oil. Serve with lemon wedges.
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