Korean dashi soup (base) for making any soups!

Korean dashi soup (base) for making any soups!

Korean dashi soup (base) for making any soups!

Tea Name:

Korean dashi soup (base) 

Nature:  Cool

Taste:  Sweet, Salty

For more videos, you can follow us on YouTube.

I learned this from a Korean Auntie that I have in Toronto, which has a huge and beautiful Korean community in the area I live in.  And even if you go to the Korean supermarkets nearby, you’ll find a lot of these aunties combing the fresh goodies and meats and ask them!!  The knowledge in there is amazing!

I actually learned this because I wanted to learn how to make a Tofu Kimchi soup and Koreans will start with a soup base first and then span out to the various types of Korean soups available such as: spicy beef soup with vegetables, any kimchi soup, kimchi tofu soup, any tofu soups, rice soup cake, and more!

 

There are also a few variations of this Korean dashi, but the key really is the anchovies and seaweed.  Some will add fresh onions, fresh white radish, fresh garlic, fresh scallions, or fresh ginger or dried shiitake mushrooms.  Dashi is actually a Japanese name for soup broth and is also recognized in Korean cuisine as dashi.  It’s so commonplace that it’s the equivalent to chicken broth in powdered and canned form.  You can also buy dashi in both prepared powdered and liquid form so you don’t have to prepare it yourself and have readily available soup at your disposal!

What’s involved?

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 10 bowls of dashi (soup broth)

Ingredients
  • 5 L of fresh water
  • 25-30 dried anchovies, heads removed
  • 1 large sheet of dried kelp 
  • half fresh white radish, with skin peeled and thinly sliced
  • optional, 2-3 fresh slices of ginger (which can help remove some of the fishy flavours and scents from the soups – this is a Chinese trick that we use for fish soups, too!)

     

    Cooking Instructions
    1. Remove the heads from your dried anchovies and put them into your soup pot.  No washing or cleaning is needed, just simply remove from the bag.
    2. Remove the dried seaweed sheet from the packaging and snap into pieces to fit into the pot and put into the pot
    3. Peel your white radish (enough to remove all the skin if you plan to eat it, as the skin can be quite tough and unpleasant to eat) and slice into 1 cm thick slices (or any thickness you’d like)
    4. Put everything into your soup pot
    5. Add in the water
    6. Boil on high for 10 minutes, covered
    7. Reduce boil to another 20 minutes
    8. Strain all the ingredients, separating the liquid from the soup goodies 
    9. This strained soup is your dashi!  You can use directly as is into your soup of choice or put into mason jars and store in the fridge for up to 3 days.

    I made this kimchi and soft tofu soup served on rice for dinner after making my dashi and it was amazing! 

    There are so many soups now that you can extend from your dashi soup base, changing up the protein or vegetables or spice levels!

    The great thing with the dashi is that I made a small pot of this kimchi and soft tofu soup for 1 person (using this super cute ceramic pot) and customized the level of spicy, kimchi, and other ingredients.  So I basically made 3 of these little portions for the family to pick and choose from!

    For example, the kids didn’t want that much spice or cabbage, so I added some bak choy (OK, my Chinese fusion again), slice sausages, and some instant noodles!  You can totally get creative with these little pots!! 

     

    And this is the vegetarian version of the dashi, except definitely a Japanese inpired version using only the white radish, dried seaweed (or kombu) and shiitake mushrooms.  I’ve also added white onions and green onions to create that delicious umami flavour of this clean soup!

    I ended up using this as a soup base for rice cakes and my favourite toppings for dinner for the whole family!  Delicious!

    EXPLORE MORE

    How to make vegetarian green and white radish carrot Chinese herbal soup packs

    Tea Name: Vegetarian Green and White Radish and Carrots Chinese Herbal Soup Packs Traditional Chinese Name: 紅青蘿蔔湯 (hóng qing luóbo tang). Literal translation is "red pale radish soup".  The red means the carrots (usually), the pale means the green radish (usually),...

    Strengthen spleen and remove dampness with this warming Chinese herbal tea

    Tea Name: Spleen strengthening damp removing herbal tea Traditional Chinese Name: 健脾祛濕茶 (jiàn pí qū shī chá) – direct translation here is “spleen strength remove damp” tea.  This is also quite a generic name in terms of the function of the tea rather than the...

    How to make fragrant salted egg soup base with vermicelli, tofu, and napa cabbage

    Soup Name: Fragrant salted egg soup base with vermicelli and napa cabbage (optional vegetarian-styled) Traditional Chinese Name: 鹹蛋集菜湯 (xián dàn jí cài tāng) – direct translation here is "salty egg vegetable soup". Nature:  Neutral Taste: Salty and sweet (You can read...

    What to eat in Taiwan… here’s to cycling and eating my way through Taiwan!

    If you're planning to visit Taiwan, here are a few key things you should look for during your visit.  I've been to Taiwan many times and every time, it feels like the first time!  The food options are many and continue to evolve and change with every visit! For...

    How to soothe a cough with this Chinese orange monk fruit herbal tea!

    Tea Name: Chinese orange monk fruit herbal tea Traditional Chinese Name: 止咳茶 (zhǐké chá) – direct translation here is “anti-cough” tea.  There are many teas that have earned the right to this label, so it’s just easier to use it as such instead of labeling all the...

    How to make vegetarian green and white radish carrot Chinese herbal soup packs

    Tea Name: Vegetarian Green and White Radish and Carrots Chinese Herbal Soup Packs Traditional Chinese Name: 紅青蘿蔔湯 (hóng qing luóbo tang). Literal translation is "red pale radish soup".  The red means the carrots (usually), the pale means the green radish (usually),...

    Strengthen spleen and remove dampness with this warming Chinese herbal tea

    Tea Name: Spleen strengthening damp removing herbal tea Traditional Chinese Name: 健脾祛濕茶 (jiàn pí qū shī chá) – direct translation here is “spleen strength remove damp” tea.  This is also quite a generic name in terms of the function of the tea rather than the...

    How to make fragrant salted egg soup base with vermicelli, tofu, and napa cabbage

    Soup Name: Fragrant salted egg soup base with vermicelli and napa cabbage (optional vegetarian-styled) Traditional Chinese Name: 鹹蛋集菜湯 (xián dàn jí cài tāng) – direct translation here is "salty egg vegetable soup". Nature:  Neutral Taste: Salty and sweet (You can read...

    What to eat in Taiwan… here’s to cycling and eating my way through Taiwan!

    If you're planning to visit Taiwan, here are a few key things you should look for during your visit.  I've been to Taiwan many times and every time, it feels like the first time!  The food options are many and continue to evolve and change with every visit! For...

    How to soothe a cough with this Chinese orange monk fruit herbal tea!

    Tea Name: Chinese orange monk fruit herbal tea Traditional Chinese Name: 止咳茶 (zhǐké chá) – direct translation here is “anti-cough” tea.  There are many teas that have earned the right to this label, so it’s just easier to use it as such instead of labeling all the...

    GIVE YOUR LOVE OF SOUP.

    FOLLOW US AND SHARE.

    Dashi (Japanese Fish Stock)

    Dashi, Japanese fish stock

    Ingredient Name:  Dashi (Japanese Fish Stock)

    Traditional Chinese Name: 出汁, だし (dashi)

    What is this?

    • The name of a common Japanese soup base or stock used in a variety of soups (such as miso soup or clear broth), noodles, stews, or various simmering liquids and sauces
    • It’s made from kelp and fermented or dried bonito fish
    • You can always add vegetables and or other types of dried fish (similar to making basic chicken stock)
    • It’s a clear, yellowish liquid and can be stored in the freezer for up to 6 month

    How do I prepare it?

    • I will definitely need to “make” it from scratch another day
    • But for the purpose of my miso soups, I’m using dried and prepackaged dashi bought from the supermarket

    Where can I buy this?

    • Japanese supermarkets will definitely carry this such as Jusco, AEON and Apita
    • I had trouble finding it in even Asian supermarkets

    What is the cost?

    • 1 box (with 4 packs) costs $25 HKD

    Any benefits?

    • Ready-to-serve and ready-to-use fish stock
    • Non-perishable and comes in these tiny packs that are great for one portion use

    Any precautions?

    • These products normally contain MSG and should be consumed in moderation
    • From my personal opinion, they are high in sodium (salt / NaCl)