Dashi broth with vegetables
4 servings
40 minutes
Vegetable dashi broth is a delicate and aromatic soup that serves as a foundation of Japanese cuisine. Dashi made from kombu seaweed and bonito tuna flakes gives the dish a deep umami flavor. Miso paste adds a slight saltiness and velvety texture, while fresh vegetables—carrots, potatoes, and daikon—enrich the soup with natural sweetness and make it more nutritious. This broth is often used in Japanese dishes as a base for soups, sauces, and stews. It warms on cool days and pairs harmoniously with rice or noodles. Its simplicity makes it accessible even for beginner cooks, while its rich flavor makes it a favorite choice for both everyday meals and special occasions.
1
Cut the dried seaweed into pieces and soak in water. Bring to a boil and add bonito tuna and miso paste.
- Seaweed: 50 g
- Bonito tuna: 1 tablespoon
- Miso paste: 2 tablespoons
2
Cut the potato, carrot, and daikon into small pieces. Add the vegetables to the soup and boil for 20 minutes.
- Potato: 2 pieces
- Carrot: 1 piece
- Daikon: 1 piece
3
Add salt and soy sauce to the soup. Boil for 10 minutes.
- Salt: to taste
- Soy sauce: 1 tablespoon