This simple, warming broth is based on a classic Japanese soup base recipe that Sachi's dad often makes for her in the harsh winter months. It’s great served with any kind of vegetables (really, any); just simmer the broth gently until the vegetables are perfectly tender and pierceable with a fork. Depending on what you’re using, you'll likely need to add your veg into the broth at different times so as not to overcook some and undercook others. Keep this in mind, and you're set for life with a recipe sure to warm you up.
8 cups water
1 4-inch piece kombu
½ cup bonito flakes
¼ cup miso
1 tsp. sugar
½ tsp. soy sauce
1 Tbsp. mirin
1 Tbsp. sake
5-6 fresh Local Roots shiitake mushrooms, cleaned and sliced
¼ head of Local Roots napa cabbage, sliced into chunks
1 lotus root, peeled and sliced
Handful of Local Roots spinach
½ cup Local Roots green beans
1 Local Roots daikon, cut into chunks
4 green onions, cut into 1 inch pieces
1. Start by making the dashi. Soak the piece of kombu in 4 cups of cold water for ½ an hour.
2. In another small saucepan, heat 4 cups of water with ½ cup bonito flakes until boiling. Boil for one minute and strain.
3. Strain the water with the kombu.
4. Combine both the bonito dashi and the kombu dashi together. Heat on low heat and add the miso, sugar, soy sauce, mirin and sake.
5. Taste and add more miso to your liking. Remember that the broth taste will weaken when you add the vegetables.
6. Bring the broth to a simmer and add vegetables in the order of cooking time. In this recipe, the daikon and lotus root will need to go in first. Add the leafy greens and the rest of the vegetables 2-5 minutes before you’re going to serve.
This recipe was created by Local Roots Recipe contributor Sachi Nagase / @bothand.nyc
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