Crafts and Life

NB – if making the Dashi fresh make sure you do this first NOT 6 and 7 as instructed.

0.44 lb fish fillets, sliced

2 1/8 cup dashi stock

1 1/3 cup water

0.15 lb miso

2 red dates, sliced

1 teaspoon Chinese wolfberries

0.22 lb soft silken tofu

2 dried shiitake mushrooms, soaked and shredded

0.17 lb wakame seaweed

1 teaspoon sesame oil

1 teaspoon olive oil

2 stalks spring onions, sliced

1 dash pepper

To prepare dashi stock

3 1/2 cup water

0.03 lb kombu seaweed (dried kelp)

0.14 lb japanese bonito flakes

1/2 teaspoon sugar

1/8 cup light soy sauce

Directions:

Method.

1  Lightly season fish fillet with a pinch of salt, pepper, a little oil and a sprinkling of corn flour.

2  Bring dashi and water to the boil, then mix one ladle of this
stock with miso paste, stirring until smooth. Return the smooth paste to
the stock.

3  Add red dates and kei chi. Stir well. Then add fish, tofu and mushrooms. Simmer for 5 minutes.

4  Lastly add in wakame, sesame oil and olive oil and a dash of pepper.

5  Remove soup from heat and sprinkle spring onion strips. Serve hot.

6  Rinse kombu seaweed in a fine sieve under cold water.

7  Bring water to a boil and add kombu seaweed. Add in bonito fish
flakes and boil for 25 minutes. Add sugar and light soy sauce to taste.
Leave stock to cool slightly, then strain before use.

Serves 5 – taken from www.food.com