Miso Soup

Have you heard of dashi? If you’ve had miso soup before, then you’ve had dashi. It’s the backbone of many dishes in Japanese cooking. Made with bonito flakes, smoked and dried skipjack tuna, and kombu, dried kelp, the stock is umami packed and perfect for braises and soups. To make it vegan, skip the bonito flakes and opt for dried shiitake mushrooms instead. Once you have your dashi, turning it into miso soup is super easy. All you need to to do is to whisk in some miso, then finish it off with tofu and scallions.

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