JAPANESE SOUP STOCK

facebook share image   twitter share image   pinterest share image   E-Mail share image



Japanese Soup Stock image

Categories     Soup/Stew     Quick & Easy     Boil     Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 5

1 (5- to 6-inch) piecekombu (dried kelp)
5 cups cold water
2 (5-g) packages katsuo bushi (dried bonito flakes; 1 cup)
Special Equipment
cheesecloth

Steps:

  • Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 3-quart saucepan over high heat. Remove kombu with tongs and reserve for another use.
  • Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.

Nasru Abdalla
[email protected]

I highly recommend this soup stock recipe. It's easy to make and it's delicious.


Hafiz AT
[email protected]

This soup stock is a great way to add depth of flavor to any dish.


mahri plays loop
[email protected]

I love that this soup stock is so versatile. I can use it in so many different dishes.


denzel sithole
[email protected]

I've used this soup stock to make ramen, udon, and miso soup. It's always delicious.


Tammy Beatty
[email protected]

This soup stock is perfect for a cold winter day. It's so warming and comforting.


Chukwuemeka Christopher
[email protected]

I love the flavor of this soup stock. It's so rich and savory.


Agaba Jonan
[email protected]

This soup stock is a great way to use up leftover vegetables. I always add a few extra carrots and celery stalks.


chris slattery
[email protected]

I was surprised at how easy it was to make this soup stock. I thought it would be a lot more complicated.


Emilie Roberts
[email protected]

This soup stock is the perfect way to add umami to any dish. I love using it in stir-fries and noodle dishes.


Brian Cook
[email protected]

I love that this soup stock is made with all-natural ingredients. It's so much healthier than store-bought stock.


Killian Webb
[email protected]

I followed the recipe exactly and the soup stock turned out great. I'll definitely be making this again.


Addi Ansari
[email protected]

This soup stock is a lifesaver. I always have some on hand in the freezer so I can make a quick and easy soup or stew any time.


PBAJK Jung
[email protected]

I've made this soup stock several times and it's always delicious. It's the perfect base for any Japanese soup or stew.


Hasan Ruhani
[email protected]

This is my go-to soup stock recipe. It's always a hit with my family and friends.


Zhirayr Shirinyan
[email protected]

I love how easy this soup stock is to make. I just throw all the ingredients in a pot and let it simmer for a few hours. It's so much better than store-bought stock.


Jayden Van aar
[email protected]

This soup stock is amazing! It's so flavorful and versatile. I've used it to make ramen, udon, and miso soup, and it's been perfect every time.