Mod Veg Kitchen: 2 Dashis

[Guest guest]

Here are two vegetarian dashi recipes from our cookbook of the week.

 

Ellen

 

* Exported from MasterCook Mac *

 

Kombu Dashi

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p30

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 piece kombu -- 6-inches

4 cups cold water

 

This is an all purpose broth that enhances the flavors of whatever is

cooked in it. Kombu dashi is the traditional basis for all Japanese

soups.

 

Makes 4 cups.

 

In a saucepan over medium heat, combine the kombu and water and bring

to a boil. Reduce the heat to low and simmer for 1 minutes. Remove

the kombu and reserve it for another use. It will keep 2 days in the

refrigerator in an airtight container. The kombu can be chopped into

bite-sized pieces or thin strips and simmered with beans or grains or

in soup.

 

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Per serving (excluding unknown items): 0 Calories; 0g Fat (0%

calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol;

28mg Sodium

 

 

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* Exported from MasterCook Mac *

 

Seasoned Dashi

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p31

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Kombu Dashi -- see recipe

2 cups dried shiitake mushrooms

1 piece fresh ginger root -- 2-inches

thinly sliced

4 cups water

3/4 cup naturally brewed soy sauce

1/2 cup mirin

6 tablespoons brown rice vinegar

Nori strips -- for garnish

Chopped fresh scallions - white & green -- for garnish

Chopped fresh cilantro -- for garnish

 

This is a delicate yet intensely yet flavored broth that is excellent

served either hot or cold.It makes a wonderful light meal when poured

over soba noodles, tofu, and lightly cooked vegetables.

 

Makes 2 quarts. Serves 6 to 8.

 

In a 3-quart saucepan, bring the Kombu Dashi to a boil. Add the

mushrooms and ginger, reduce the heat, and simmer, covered, for 1

hour.

 

Strain the broth and add the water. Stir in the soy sauce, mirin, and vinegar.

 

Garnish with nori strips, scallions, and cilantro and serve.

 

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Per serving (excluding unknown items): 236 Calories; 1g Fat (3%

calories from fat); 8g Protein; 60g Carbohydrate; 0mg Cholesterol;

16mg Sodium

Food Exchanges: 12 Vegetable

 

 

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