Comments on: Miso soup- How to make with only 6 ingredients (easy)

By: KP Kwan

KP Kwan — Fri, 19 Aug 2022 02:58:52 +0000

In reply to Essey. Thanks for the information. I will read that now :)

By: Essey

Essey — Thu, 18 Aug 2022 10:11:16 +0000

Hi KP…. Just in case you are interested, here is ana insane amount of testing that was done to make perfect dashi! http://www.cookingissues.com/index.html%3Fp=3040.html
I have tried all of these different methods and a few others and below is what i find the most convenient that makes a good result. Soak the Kombu in cold water for 1 hour
Then heat gently on low heat until bubble start to form on the bottom of the pan 80C. Remove Kombu with tongs. Turn up the heat and bring to a boil. Now turn off the heat and put the bonito flakes in. Do not stir, let them sink on their own. Let them rest for 5 minutes.
Then strain into a bowl using a strainer lined with kitchen towel. Do not squeeze at all. Just let the liquid drop out naturally. That is your Ichiban Dashi made……….

By: KP Kwan

KP Kwan — Wed, 30 Dec 2020 01:34:29 +0000

In reply to Carol Briggs. The flavor of the kombu is all released into the water, so it is not advisable to reuse it.

By: Carol Briggs

Carol Briggs — Wed, 30 Dec 2020 00:17:59 +0000

This is my first time in making and consuming miso soup. I really want to like it. My question is can I reuse the kombu in any way? Is so what would you suggest?

By: KP Kwan

KP Kwan — Fri, 15 May 2020 05:40:56 +0000

In reply to sgm.

Hi Sgm,
I did not use the method by holding it at 60°C. Instead, I soak the kombu overnight and heat it the next day gently until it is right below the boiling point, then remove the kombu and away from heat immediately.
Unfortunately, the link to the Kikunoi restaurant is no longer working (It is an article in the Star newspaper, but it has been removed). So I am unable to get the reference at this moment.
KP Kwan

By: sgm

sgm — Thu, 14 May 2020 21:14:09 +0000

I can hold the temp at 60°C on my stove, how long should I leave the Kombu in the water?

By: KP Kwan

KP Kwan — Mon, 28 Jan 2019 00:32:55 +0000

In reply to esti.

Hi Esti,
You can clean the rice as usual, then add water plus a small piece of kombu to the rice. Before cooking, soak the rice in water with the kombu for thirty minutes. Let the flavor of the kombu release and the rice absorb more water before cooking makes better sushi rice.
KP Kwan

By: esti

esti — Sun, 27 Jan 2019 11:06:07 +0000

thank you for the recipe. I read that to get a good sushi rice, it is recommended to

soak the rice with kombu. How should I use the combu in this case?

thank you

By: KP Kwan

KP Kwan — Sun, 27 Jan 2019 04:33:41 +0000

In reply to beejay. So glad to know that I have like-minded people like you. Enjoy the miso soup :)

By: beejay

beejay — Sat, 26 Jan 2019 16:13:01 +0000

I always have all the ingredients for dashi and miso soup on hand, but I seldom remember how much I love it. Thanks for reminding me of how delicious it is. Off to make a big batch of dashi and a small batch of miso soup!