Go to the Recipe: An Umami-Rich Dashi and White Fish Soup You Can Make in Minutes
It seems the Dashi lends it's self to sous vide? I'm surprised you didn't make a batch sou vide & have it on hand.
https://www.chefsteps.com/activities/sous-vide-dashi
This will fly with people that have a very mature and international palate. The bonita flakes yield a strong Asian flavor that many western mouths may find unpleasant. I do. So after I made an initial batch as shown above ( which my wife liked ) I made a second with the shiitake mushrooms as well as some dried porcini ones and no fish flakes. I put a few drops of fish sauce in it and it had the umami bang but not that Asian dried fish thing which I find really horrible.
I used mustard greens and I think the bitterness ruined it for me. And I felt lie I needed to add a ton of soy sauce to get the flavor up. Anyone actually measure how much soy to put in (low sodium soy sauce).
'At the intersection of quick wholesome and delicious'. Thats the kind of stuff I am looking for... Please more of these.
Thanks for the perspective, Richard! Mushrooms are a great way to go.
Great recipe. I added miso paste and it tasted amazing, it's great having these simple and quick recipes that stand out
Absolutely outstanding recipe. It is light and delicate yet somehow filling and satisfying at the same time, aka: A Total Keeper Loved the Sablefish but I also made it with Mahi as well as our farm raised Rainbow Trout (and then for fun) even tried our freshwater Tiger Shrimps. Bok Choy and crispy Maitake mushrooms were a nice addition as well. This is better than any restaurant version that we have ever tried ))
Fantastic. We doubled the recipe, added about 80g of shiitake mushrooms, and used bok choy and green chard. 5 oz black cod per person. Also added about 2tbsp red miso paste when straining. Significant other said "best soup ever".
I've made this several times now.
1. You can use frozen tilapia filets ( not ideal but that's budget life.)
2. Keep an eye out for bargains, baby kale went on sale.
3. Lemon peel can be used, lime is more chancy, remember to buy oranges.
4. Don't use broccoli rape.
5. Family members who don't like "that Asian stuff" will down their bowl and ask for more so have extra ready to go.
6. Rejoice that you have made the world a better place.
Arguably one of the best comments on a ChefSteps recipe. Particularly #’s 5 & 6.
I left out the fish to create a "Veggimami" soup! Delicious.
Following the advice of Cooking Issues for maximum umami extraction (read comments to find 20g/L value), I chamber vacuum packed 20g/L kombu with cold water and sous vide at 149°F x 1hr. Then poured warm into a pot and added 15g/L bonito (based on Kenji) x 5 min, and strained. White shoyu to taste, a bit of Red Boat fish sauce, MSG. Ran it through a coffee filter to clarify.
Can easily be made in advance and warmed up before adding veggies: scallions, enoki and bunashimeji mushrooms, mung bean sprouts, dandelion, and red Swiss chard. I also added a few slices of dried tofu and a bit of the previously prepared kombu. Steeped several slices of orange rind for 1 min, then removed. Some orange zest and walnut oil to finish.
Based on the saline, citrus and nutty notes of the dish, I paired this with a NV Equipo Navazos La Bota de Manzanilla Pasada "Capataz Rivas" nº 59. Which was a very successful match.
Further reading on dashi:
https://www.cookingissues.com/index.html?p=3040.html
https://www.seriouseats.com/2017/03/dashi-japanese-stock.html
Second time around, I made this with snow peas, red/yellow/purple Swiss chard, dandelion, enoki & bunashimeji mushrooms, scallions, dried tofu, orange zest and walnut oil.
Paired with 2016 Dauvissat-Camus Chablis 1er Cru La Forest (which wasn't nearly as successful a pairing as the sherry)..
Everyone loves this soup!
You didn't leave the fish out if you used bonito. Just sayin'.
Agree, we found the smokiness from the bonito flakes far too overpowering. Would either either use much less next time, or leave out altogether and use fish sauce as you recommend.
Thank you for the GREAT recipe, daughter can't wait for me to make again as my wife didn't save her any!! Plus I ate her fish portion also...used baby bok choy as one of my greens..
Delicious recipe with fish and Umami flavors and taste. umami is really the fifth taste in all taste, it makes food tasty, using umami for cooking also make food fast and delicious.
So I messed this up a bit. I didn't know how much greens were going to be too much greens. And so for those making this for the first time. The picture at the top of the recipe under before we begin pretty much shows the quantity of the greens to put into the mix.really good recipe , I think next time I'll try it with out the flakes.
