Can you use dash kombu for miso soup?!
ifs do you have to rinse it off if you get it in a Package !.!.!.!.!.that sounded stupid i get it in a package and it looks like i should ^^
thanks in advanceWww@FoodAQ@Com
thanks in advanceWww@FoodAQ@Com
Answers:
The first young fellow is right Kombu is used to make the basic "Dashi" stock, which is the based to many Japanese soups, I worked there at one time and the kombu is added to water and simmered removed and then the bonito flakes, sake, mirin and some times for colour soya sauce is added, this is strained and you have the based dashi for all other products, what you do for Miso soup is heat the dashi, with your veg and tofu in it and at the last moment off the heat you dissolve the miso in a bit of stock, stir it in and serve, miso is not to be boiled or it will split and almost look curdled!.
There is no need to rinse it the white coating is just a salt residue from drying the seaweed/kelp and is not going to change the flavour!.Www@FoodAQ@Com
There is no need to rinse it the white coating is just a salt residue from drying the seaweed/kelp and is not going to change the flavour!.Www@FoodAQ@Com
Yes!!!
My dad puts it in all of his soups!.
If kombu isn't it in, he doesn't eat it!.
He rinses it off, and then puts it in the soup and lets it cook in there!. After, he takes it out and dispose it!.Www@FoodAQ@Com
My dad puts it in all of his soups!.
If kombu isn't it in, he doesn't eat it!.
He rinses it off, and then puts it in the soup and lets it cook in there!. After, he takes it out and dispose it!.Www@FoodAQ@Com