DASHI & MISO SOUP

Dashi Soup is the 'Mother Stock or Broth' that is used to make, among other things, Miso Soup.  Dashi should be clear, with no sediments and the depth of color is determined by the kind of Konbu in it. Lausu is at the top but less flavorful Konbu like Makonbu or Kidaka Konbu will produce a clearer Dashi.

20gm of Konbu or dried kelp & 40gm of Katsuobushi or dried Bonito shavings in 8 cups of water ... voila! Konbu is to be simmered for 30-60 minutes and removed, never boiled, lest the texture will change. Put in the Bonito, bring to a boil, then off the heat.  When the shavings go to the bottom, remove them and the Dashi is ready.  If Sakana ie seafood like fish or clams are used with the Dashi there is no need to even use Bonito.  It is so simple, so subtle and yet so 'influential' as the ultimate catalyst for that unique Japanese taste.

When your Dashi is at the ready Miso is a derivative ... use 4-5 cups of Dashi, add onions or potatoes or Enoki mushrooms and a generous ladle of preserved Miso, to taste, and ... voila, you have Miso Soup. Other favorite add-ons are Abura Age or pre-fried tofu, and sliced leek just before serving.

Sensei said that most restaurants use Powder Dashi, like boullion cubes, which is neither here nor there.  It is doable and obviously edible but whether it is acceptable is the million-yen question. I can see myself facing the same dilemma as merely a wannabe home cook. Do I make my own Miso and run the risk of a sub-standard end product or do I go for the ready made popular brands on the shelves, with guarantee results? Even more importantly would TKT's dinner guests be discerning enough to not only know, but demand the difference.

Sensie ... I think I may have the answer, one that might not please you.  Apologies!