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The essence of Japanese soup, dashi is a flavorful broth made from simmering kombu (kelp, a kind of seaweed) in water. Wipe it with a damp cloth before using, and cut into strips with kitchen shears to extract maximum flavor. Shiso is a member of the mint family. Look for both kombu and shiso at Asian specialty markets. If you can't find shiso, use spinach.

Recipe by Cooking Light January 2008

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Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

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Directions

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  • To prepare dashi, combine 8 2/3 cups water and kombu in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer until reduced to about 4 cups (about 1 hour). Strain dashi through a sieve over a bowl; discard the solids.

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  • Place 1/4 cup dashi in a small bowl; stir in miso. Return dashi to pan; bring to a simmer. Add mushrooms, tofu, and ginger to pan. Simmer 10 minutes; discard ginger. Stir in green onions and shiso.

Nutrition Facts

63 calories; calories from fat 21%; fat 1.5g; saturated fat 0.1g; mono fat 0.3g; poly fat 0.8g; protein 4.7g; carbohydrates 7.7g; fiber 2.2g; iron 1.5mg; sodium 370mg; calcium 82mg.
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