Now with pictures!
Tonight my daughter and I made miso soup with homemade dashi. Usually when we make miso soup we cheat and just use some store-bought chicken or vegetable broth and add miso, figuring it was good enough, but wow, this was so much better! There is so much complexity to this soup now that it has the smell of the ocean from the kombu and bonito flakes and the salty/savory flavor from the miso. So Delicious! The added bonus is that we don’t feel like we just ate a salt bomb as we often do after eating miso soup at a restaurant. I think the sodium levels are pretty moderate in this version. Unfortunately I didn’t get pictures, so will have to add them next time I make this.
Dashi and vegetables before adding the miso mixture
Mixing in the miso.
Spoonful of umami heaven!