|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 5g||18%|
|Total Sugars 8g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Dashi is a classic macrobiotic broth used for soups, sauces, noodles, vegetables and more. This dashi is an adaptation of the Angelika’s Kitchen recipe. It’s an excellent soup stock and can be used as a base for a noodle dish or for steaming and poaching fish. Dashi is also a healing food, containing medicinal dried shiitake mushrooms, anti-inflammatory ginger, and mineral-rich kombu seaweed.
2 quarts cold water
1 strip kombu (kelp) seaweed
1 1/2 cupsdried shiitake mushrooms
1/2 cup mirin
1/4 cup shoyu or tamari
1/4 cup ginger, finely grated
Gather the ingredients.
Wipe kombu with a clean, damp cloth.
Heat water and kombu in a medium saucepan and bring to a high simmer. Do not boil.
Remove kombu from liquid and discard the kombu.
Add mushrooms, reduce heat to low, and simmer gently, uncovered, for 30 minutes.
Stir in mirin, shoyu or tamari, and ginger.
Strain broth, reserving mushrooms for another use (for example, sliced in a bowl of noodles or added to a vegetable soup.)