kombu kun je gebruiken om misosoepjes te maken... het is de basis voor de "dashi" (bouillon feitelijk)
een half u laten weken in water. ik doe het altijd samen met gedroogde shi-takes, dan tiental minuutjes koken en al de rest voor uw soep toevoegen..
even vlug gegoogled op een gelijkaardig recept als wat ik maak:
before making the actual miso soup, dashi has to be made. this can be done the day before as soaking the kombu (dried kelp) and shiitake mushrooms overnight brings out more flavor and rounds out the miso soup. i've tried making miso soup without dashi, but dashi really adds a nice rich flavor.
vegan dashi
serves 4-5
5 cups warm water
1 piece dried kombu cut into 1 inch long strips then cut those in 1/2
5 dried shiitake mushrooms
place water in a tupperware container then add kombu and shiitake mushrooms. soak for a minimum of 3 hours to overnight.
transfer water, shiitake mushrooms, and kombu to sauce pan and heat to boil (remove kombu right before boiling).
boil mushrooms for about 5-10 minutes and remove from heat. remove mushrooms (you can save these for other recipes or chop & put in the miso soup instead of onions).
vegan miso soup
serves 4-5
4 cups vegan dashi (recipe above)
wakame (dried seaweed) to taste
10 ounces tofu, cut into tiny cubes
4 tablespoons of miso
grated ginger (optional)
place dashi in saucepan and return to a boil. add wakame. then put in tofu. reduce heat and 1 teaspoon miso to start and add more to taste. remove pan from heat before the pan boils again, add ginger to taste (optional). add mushrooms (to taste) from dashi recipe above.
van
http://community.livejournal.com/dark_cooking
