17 Japanese Kelp Soup Recipe Prepare To Be Amazed!
Published on: Mar 25, 2024
Kelp is a type of seaweed that is widely used in Japanese cuisine. It is not only a nutritious ingredient, but also adds depth and umami flavor to dishes. One popular way to enjoy kelp is in a delicious and comforting soup. This traditional Japanese kelp soup, also known as "dashi," is a staple in Japanese households and is a must-try for anyone looking to explore the flavors of Japanese cuisine. In this article, we will share a simple yet authentic Japanese kelp soup recipe that will surely warm your soul and satisfy your taste buds.
Kombu dashi is a staple stock used in many Japanese dishes, including ramen. It is made by steeping kombu, a type of edible kelp, in water. This stock is known for its umami flavor and is often used as a base for miso soup and other noodle dishes.
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How To Make Vegetarian Ramen
Main Ingredients: Ramen Noodles, Water, Kelp, Dried Shiitake Mushroom
If you follow a vegetarian diet, you may think that ramen is off-limits. However, with a few simple swaps, you can make a flavorful vegetarian ramen that rivals the meat-based versions. Substitute vegetable broth for chicken or beef broth, and add in some tofu, mushrooms, and greens for protein and texture. Top it off with a soft-boiled egg for a perfect vegetarian ramen experience.
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Sweet Potato and Broccoli Soup with Kelp Flakes
Main Ingredients: Lard, Onion, Sweet Potato, Bone Broth, Filtered Water
This recipe takes a unique spin on traditional ramen by using sweet potatoes and broccoli as the main ingredients. The addition of kelp flakes adds a hint of sea flavor and boosts the nutritional value of the dish. To make it even heartier, add in some crispy bacon or grilled chicken for a satisfying meal.
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Creamy Miso Ramen | Vegan, Umami, Slurpy
Main Ingredients: Ramen Noodles, Green Onions, Grated Ginger, Minced
Miso ramen is a popular dish in Japan, known for its creamy and savory broth. This vegan version uses a mixture of miso paste, soy milk, and vegetable broth to achieve the same creaminess without any animal products. Top it with roasted tofu, corn, and green onions for a delicious and filling meal.
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Ichiban Dashi Stock (The First Brew)
Main Ingredients: Water, Dried Kelp, Dried Fish Flakes
Ichiban dashi is the first brew of kombu dashi, and it has a more delicate flavor compared to subsequent brews. It is often used as a base for clear soups, such as suimono, and is also used as a dipping sauce for soba or udon noodles. To make this stock, steep kombu in hot water for 15-20 minutes and then remove the kombu before using.
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Miso Ramen
Main Ingredients: Ramen Noodles, Chicken Breast, Carrot, Shallots, Eggs
This version of miso ramen uses a combination of chicken broth and a miso paste mixture to create a rich and flavorful broth. Top it with thinly sliced pork, soft-boiled eggs, and bok choy for a traditional and satisfying bowl of ramen.
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Beef and Bean Sprout Soup
Main Ingredients: Ribeye Steak, Bean Sprouts, Leek, Soy Sauce, Sesame
This hearty soup is packed with lean beef, bean sprouts, and shiitake mushrooms for a protein and nutrient boost. The broth is made with a mixture of beef broth and soy sauce, giving it a deep and savory flavor. Serve it over noodles for a filling and delicious meal.
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Korean Miso Soup
Main Ingredients: Vegetable Stock, Kelp, Onion, Cloves, Cucumber, Tofu
Korean miso soup, or doenjang jjigae, is a comforting and flavorful dish that is often served as a side dish with meals. It is made with doenjang, a fermented soybean paste, and can be customized with various vegetables and proteins. Add in some tofu, zucchini, and clams for a traditional Korean twist on miso soup.
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Corn Dumpling Soup With Shrimp
Main Ingredients: Corns, Water, Flour, Salt, Shrimp, Kelp, Zucchini
This soup is a fusion of Japanese and Chinese flavors, combining corn dumplings with a clear broth made from chicken stock and kombu dashi. The addition of shrimp, mushrooms, and bok choy makes it a filling and delicious meal on its own.
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Doenjang Jjigae
Main Ingredients: Water, Anchovies, Kelp, Doenjang, Tofu, Onion
Doenjang jjigae is a classic Korean soup made with doenjang paste, vegetables, and protein. This hearty soup is often served with a side of rice and can be customized with your choice of vegetables and protein. Some popular additions include potatoes, tofu, and beef.
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Rice Cake Soup (tteok-guk)
Main Ingredients: Water, Beef Brisket, Anchovies, Kelp, Black Peppercorn
Tteok-guk, or rice cake soup, is a traditional Korean dish often eaten on New Year's Day. It is made with sliced rice cakes, beef broth, and various toppings such as egg, seaweed, and green onions. The long, cylindrical shape of the rice cakes symbolizes longevity, making this soup a symbolic and delicious dish.
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Spicy Korean Chicken Soup (Dakgaejang)
Main Ingredients: Chicken, Daikon Radish, Onion, Leek, Garlic, Kelp
Dakgaejang is a spicy and hearty soup made with chicken, vegetables, and various seasonings such as gochujang, a spicy red pepper paste. This soup is perfect for cold winter days and can be customized with your desired level of spiciness. Add in some potatoes, carrots, and mushrooms for a well-balanced meal.
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Seafood Tofu Soup (Haemul Sundubu Jigae)
Main Ingredients: Water, Kelp, Anchovies, Dried Shiitake Mushrooms, Small
This soup is a popular Korean dish made with soft tofu, seafood, and a spicy broth. The tofu is typically added to the soup right before serving, giving it a silky and creamy texture. Top it off with shrimp, clams, and squid for a delicious and satisfying seafood soup.
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Soondubu Jjigae (Korean Soft Tofu Soup)
Main Ingredients: Oil, Korean Chili Flakes, Leek, Silken Tofu, Small
Soondubu jjigae is another variation of Korean soft tofu soup, but it is typically made with a spicy broth and various toppings such as pork, kimchi, and mushrooms. This soup is perfect for cold and rainy days and is known for its comforting and warming properties.
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15-Minute Dried Pollock Soup (Bugeo-guk)
Main Ingredients: Pollock, Oil, Garlic, Anchovy, Soybean Sprouts, Soft
This quick and easy soup is a popular Korean dish made with dried pollock, vegetables, and a clear broth. It is often served as a side dish with meals and takes only 15 minutes to prepare. Add in some radish, green onions, and tofu for a well-rounded and satisfying meal.
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Korean Radish Soup (Mu Deonjang Guk)
Main Ingredients: Anchovies, Kelp, Water, Radish, Deonjang, Red Miso
This simple yet flavorful soup is made with miso paste, beef, and radish. It is often served as a side dish and is known for its comforting and warming properties. The addition of garlic and ginger adds a depth of flavor to this traditional Korean dish.
Udon noodle soup is a staple in Japanese cuisine, with various regional variations. The broth can be made with dashi or other types of broth, and the noodles can be served hot or cold. Top it off with your choice of protein, such as chicken, beef, or shrimp, and vegetables for a well-balanced and delicious meal.
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Kimchi Soondubu Jjigae
Main Ingredients: Soft Tofu, Sesame Oil, Pork Belly, Kimchi, Onion
This spicy and flavorful soup is made with kimchi, soft tofu, and pork. It is often served as a main dish and is perfect for cold and rainy days. The combination of the spicy broth and tangy kimchi makes for a unique and delicious flavor profile.
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Vegan Kimchi
Main Ingredients: Napa Cabbage, Coarse Sea Salt, Water, Pumpkin, Dried
Kimchi is a staple in Korean cuisine, and this vegan version is just as delicious and flavorful as the traditional version. It is made with Napa cabbage, daikon radish, and carrots, and is fermented for several days to achieve the signature tangy and spicy flavor. Serve it as a side dish or add it to soups and stews for an extra kick of flavor.
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Spicy Ramen Noodle Bowl
Main Ingredients: Shiitake Mushrooms, Simply Organic Ground Ginger
This recipe puts a spicy spin on traditional ramen by adding gochujang, a spicy red pepper paste commonly used in Korean cuisine. The broth is made with a combination of chicken broth and dashi, and the noodles are topped with pork, green onions, and soft-boiled eggs. This flavorful and satisfying bowl of ramen is sure to become a new favorite.
Ingredients:
1. Kelp (Kombu)
Kelp, or kombu in Japanese, is the star ingredient in this soup. It is rich in minerals and has a natural glutamic acid that enhances the umami flavor of the soup. When purchasing kelp, look for thick and plump pieces to ensure a flavorful broth.
2. Bonito Flakes (Katsuobushi)
Bonito flakes, or katsuobushi, are dried, fermented, and smoked skipjack tuna. They are used to make dashi, the base for many Japanese soups and dishes. Bonito flakes add a smoky and savory flavor to the soup, making it a key ingredient in this recipe.
3. Water
Water is the main liquid used to make the soup. It is important to use filtered or spring water for the best flavor.
4. Soy Sauce
Soy sauce, or shoyu in Japanese, is a staple condiment in Japanese cuisine. It adds a salty and savory flavor to the soup and complements the umami taste of the kelp and bonito flakes.
5. Salt
A pinch of salt is added to balance the flavors of the soup. Make sure to taste the soup first before adding salt, as the soy sauce and bonito flakes already contain salt.
Instructions:
1. Begin by soaking a 6x6 inch piece of kelp in 4 cups of water for 30 minutes. This will allow the kelp to release its flavor into the water.
2. After soaking, place the kelp and water in a pot and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 5 minutes.
3. Remove the kelp from the pot and discard it. This step is important as leaving the kelp in the broth for too long can make it bitter.
4. Add 1/4 cup of bonito flakes to the pot and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 5 minutes.
5. Strain the broth through a fine-mesh sieve or cheesecloth to remove the bonito flakes. Press the flakes with a spoon to extract all the flavor.
6. Add 2 tablespoons of soy sauce and a pinch of salt to the broth and stir well. Taste and adjust the seasoning if needed.
7. The Japanese kelp soup is now ready to be served. It can be enjoyed as is or used as a base for other Japanese soups and dishes.
Conclusion:
This traditional Japanese kelp soup is a simple yet flavorful dish that highlights the natural flavors of kelp and bonito flakes. It is a staple in Japanese households and is a great way to incorporate the umami taste into your diet. Follow this recipe and enjoy a comforting and delicious bowl of Japanese kelp soup in the comfort of your own home.
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