Convenient and Easy Dashi Stock Packs
I always make dashi stock for miso soup in the morning. I find it a bother to make dashi stock in advance for some reason, but these can just be thrown into a pan. Dissolve some miso and the miso soup is done. I find this workflow quite natural. I definitely recommend making them yourself rather than buying readymade dashi packs - so much cheaper.
I use bonito powder. If you add konbu seaweed too, the dashi will be even more delicious. For 7 bags. Recipe by Mihomiho mama recipes
Convenient and Easy Dashi Stock Packs
I always make dashi stock for miso soup in the morning. I find it a bother to make dashi stock in advance for some reason, but these can just be thrown into a pan. Dissolve some miso and the miso soup is done. I find this workflow quite natural. I definitely recommend making them yourself rather than buying readymade dashi packs - so much cheaper.
I use bonito powder. If you add konbu seaweed too, the dashi will be even more delicious. For 7 bags. Recipe by Mihomiho mama recipes
Cooking Instructions
- 1
Prepare the bonito powder of your choice and fillable tea bags. This one is a mix of dried bonito and horse mackerel.
- 2
Get your kitchen scale out, and put 20 grams of bonito powder in each tea bag.
- 3
Store the filled tea bags in a ziplock bag if possible, and put it in the refrigerator.
- 4
Just throw one of these tea bags in 600 ml of water, and miso soup for breakfast is ready in no time. Bring the water to a boil, lower the heat and simmer gently until the stock smells and looks good.
- 5
Add 1 tablespoon of soy sauce and 1 teaspoon of salt, and you have a delicious clear soup.
- 6
This is konbu seaweed powder. I recommend adding 1 teaspoon of this too. It's easier than adding cut konbu seaweed, and the dashi will be richer.
- 7
Or, pour in some boiling water.
- 8
Wait a while and the dashi stock is done. Use what you need; you can store any left over dashi in the refrigerator.
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