A Japanese broth, or dashi, containing a fermented food, miso, accompanied by shiitake mushrooms and Kombu algae. Recipe from Large Low Carb bookfrom Magali Walkowicz.
Ingredients for 4 people
- 4 tsp. to s. pure soy
- 4 finely minced Paris mushrooms
- 1 shallot
- 1 tsp. sesame oil
For the base of the Miso broth (vegetarian dashi):
- 5 dried shiitake mushrooms
- 10 cm of dried kombu algae
- 1 l of water
Optional :
- 1 tsp. Wakame algae in glitter (or 2 pieces of 10 cm)
- Black or white truffle shavings
- 1 drizzle of truffle oil
The traditional Japanese broth, the dashi, is preparing in advance. It can be kept 2 to 3 days in the fridge, in a closed container.
Preparation
Place the broth ingredients in a saucepan of water, over low heat, then cook for about 1 hour (do not increase the temperature, because the kombu too cooked will have bad taste).
Then, be sure to remove the foam that forms as you go into the pan. Turn off the fire and remove the kombu first, as soon as bubbles are starting to form on the walls
of the pan.
Then remove the shiitakes and press them well to bring out their juice in the broth of the pan. Reserve them. Filter and reserve the broth. Chop the shiitakes.
Heat a little sesame oil in a pan and brown the shallot for 2/3 minutes then add the Paris mushrooms, all over medium heat. After 10 minutes, add the minced shiitakes. Then, brown the whole for a few more minutes, before cutting the heat and reserving.
Heat the dashi. As soon as he shudder, cut the heat and mix the two kinds of mushrooms. Check the cooking, as you must avoid boiling the vegetable broth.
Add the miso at the end, in hot water but not boiling to avoid destroying bacteria.
Serve the dashi in small bowls.
For a more refined version, grate black or white truffle strips above each bowl, and finish with a drizzle of truffle oil. You can add spaghetti from Konjac if you wish.
Other broth recipes:
-
Bone broth
-
Homemade vegetable broth cubes
-
Allergens -free vegetable broth
