Delicious Japanese Dashi Ramen
I have spent a lot of time in Japan over the years for work and for pleasure and I marvel at the way Japanese chefs elevate simple pure ingredients. Whether it is Sashimi, Tofu or Dashi, there is always a simple elegance in preparation and presentation, making sure the ingredient is the star of the plate!
Dashi is a baseline broth; the equivalent of chicken stock in Japanese cooking. It is used in its simplest form as a cleansing broth but it is also added to multiple dishes as a base umami flavour
I love it in it’s purest form and love to have it on its own or use it as a base for ramen, adding some combination of noodles and vegetables. This dish takes less than 10 minutes, so after a long day at work, it is a great way to warm up and get some dinner at the same time
Ingredients
- 5g Kombu
- ½ cup bonito flakes
- 2 cups water
- One head purple broccoli
- 2 tbsp. Coconut aminos*
- 1 tsp. sesame oil
- 1 handful buckwheat soba noodles
*Coconut aminos comes from the sap of the coconut tree, it has very low glycemic levels, 17 amino acids and in plentiful in minerals and vitamins. Use it as a substitute to soya sauce/tamari
Method
- Bring the cold water to the boil with the kombu, once you have reached a gentle boil, remove from heat and remove the kombu
- Sprinkle bonito flakes in and let stand for 3 minutes, sieve and place back on the heat
- Add the coconut aminos and sesame oil
- Add the soba noodles and simmer for 3 minutes
- In the mean time, lightly steam the broccoli, chop and add to the soup
- Serve steaming hot, for a ramen facial
Here is a picture of Me and Mr B in Kyoto, Japan, as it would be amiss to leave him out of the post and he is not a fan of Ramen!
