A deceptively simple Japanese soup, this dish leverages the profound umami of dashi stock combined with the rich, savory depth of leftover braising liquid from buta kakuni. It’s a comforting, flavorful broth perfect as a light meal or a warming accompaniment.
Umami Dashi Soup with Kakuni Broth
A deceptively simple Japanese soup, this dish leverages the profound umami of dashi stock combined with the rich, savory depth of leftover braising liquid from buta kakuni. It's a comforting, flavorful broth perfect as a light meal or a warming accompaniment.
Ingredients
- 2 cup dashi stock
- 1 cup buta kakuni braising liquid
- 1 pinch salt to taste
Instructions
- Combine the 2 cups of dashi stock and 1 cup of buta kakuni braising liquid in a medium pot.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Taste the soup and carefully adjust the seasoning with salt until it reaches your desired flavor profile.
- Serve hot and enjoy immediately.
Notes
For extra flavor and texture, consider adding thinly sliced green onions, small cubes of tofu, or a few rehydrated wakame seaweed pieces just before serving. This soup is excellent served alongside steamed rice or as a starter to a Japanese meal. Adjust salt carefully, as the kakuni liquid can vary in salinity.
