Learn how to make a traditional Japanese vegetable soup that's both comforting and packed with umami! This plant-based recipe ...

Kombu, also known as kelp, is used in the Japanese stock called dashi, the base for miso soup. It makes a wonderful addition to a pot of beans or soup. It becomes very soft and tender once cooked ...

In last week’s edition of Winter Soup Club, Jerrelle Guy treated us to a lemony artichoke soup with a sneaky secret ...

Stir in soy sauce and ponzu. Discard kombu. Working in two batches, carefully ladle soup into a blender and purée until smooth. Return soup to pot. Season with salt and pepper. Make the croutons ...

Make a comforting bowl of Japanese curry udon soup, with fried pork belly, tofu and chewy, slippery noodles – it's super simple and tastes amazing. To make the dashi, soak the kombu in 600ml/1 ...

Slice the mushrooms thinly and add to the broth along with the chicken, spinach and kombu. Cover the saucepan and cook for roughly 4 minutes, until the chicken is cooked through. Ladle the broth ...

Hosokawa makes dago-jiru (dumpling soup) of the four seasons using seasonal ... grams small dried sardines [iriko] and 10 grams dried kombu kelp in 1 liter water and refrigerating overnight ...

Primrose’s vegetarian French onion soup is just as good as the beefy versions. Photograph by Evy Mages . You won’t miss the beef broth in this Brookland wine bar’s bowl. An earthy, rich liquid draws ...

The second course is osuimono (soup). We learn how to make seasonal ... To make the dashi stock, simmer the kombu over medium heat for 10 minutes. Add some water and katsuobushi.

This healthy udon noodle soup combines heady “umami” Japanese ... For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed. Add the dashi powder, stir and ...

Featured recipes: (1) Udon in Egg-drop Soup (2) Salmon with Tofu Wasabi Dressing ... Fill a pot with water, add the niboshi and kombu and bring to a boil and filter the liquid.