Dashi broth with ginger

4 servings

25 minutes

Dashi broth with ginger is the heart of Japanese cuisine, infused with ocean flavors and the warmth of spices. Dashi is the base of many traditional dishes, made from dried seaweed that adds a light umami note. Ginger and garlic add spiciness and warming depth to the flavor. This broth is perfect for making soups, noodles, and even marinades, filling dishes with a delicate aroma. Its history roots back to ancient Japanese traditions when natural ingredients were used to create pure and balanced flavors. With a slight saltiness and spicy freshness, it offers a sense of comfort and harmony in every spoonful.

Energy value per serving

• Calories: 15
• Proteins: 0.4g
• Fats: 0.6g
• Carbohydrates: 2.1g

Ingredients

• Garlic: 2 clove
• Seaweed: 40 g
• Grated ginger: 2 tsp
• Salt: to taste

Cooking steps

1. Cut dried seaweed into pieces, soak in water, and bring to a boil.

   Required ingredients:

   • Seaweed: 40 g

2. Add ginger, garlic, and cook for 5 minutes.

   Required ingredients:

   • Grated ginger: 2 teaspoons
   • Garlic: 2 cloves

3. Salt, cover with a lid, and let it steep for half an hour.

   Required ingredients:

   • Salt:  to taste