Ozoni, a Japanese soup with mochi, is traditionally eaten on New Year’s Day. This version from chef Takashi Yagihashi calls ...

What's swirling around in your delicious bowl of miso soup? Get cozy with the basic ingredients that go into one of the most ...

When I make noodle soups, I want a stronger dashi, so I use 4 cups (30 g) bonito flakes. This dashi is enjoyed for its fragrance and is so flavorful on its own that you can drink it straight, like ...

Chef Hayashi heads to the city of Hakodate to visit the people involved in the production of kombu kelp, the foundation of Japanese cuisine. 1. Cut the kombu (after making dashi broth) into fine ...

If you don't have any shiitake mushrooms available for your homemade soup, these two alternatives should work just as well, ...

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 ...

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 ...

Chicken consomme at Margarita's in Oak Park — Shawn T. Beef bone with kombu soup and spicy stews from Joong Boo Market's prepared fridge section — Ethan L. Beefy kreplach dumplings in chicken ...

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 ...