Dashi Soup

Dashi Soup is a traditional Japanese broth that serves as the foundation for many dishes, featuring a delicate umami flavor. This Paleo version uses wholesome ingredients to create a nourishing and satisfying soup.

Ingredients

• Kombu (dried kelp) - 10g
• Bonito flakes (katsuobushi) - 15g
• Water - 500ml
• Mushrooms (shiitake or enoki) - 100g, sliced
• Green onions - 2, chopped
• Coconut aminos - 2 tablespoons
• Sea salt - to taste
• Fresh ginger - 1 teaspoon, grated

Steps

1. In a pot, combine the kombu and water. Let it soak for 20 minutes to hydrate the kombu.
2. After soaking, slowly bring the water to a simmer over medium heat. Remove the kombu just before it starts boiling.
3. Add the bonito flakes to the pot and let the mixture simmer for about 5 minutes.
4. Strain the broth through a fine mesh sieve or cheesecloth into a clean pot, discarding the bonito flakes.
5. Return the strained broth to the heat, add sliced mushrooms and grated ginger, and simmer for an additional 5 minutes.
6. Stir in coconut aminos and season with sea salt to taste.
7. Remove from heat, ladle into bowls, and garnish with chopped green onions before serving.

Nutrition

• Calories: 60
• Protein: 5 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.5 L

Health Benefits

• Rich in umami, which may enhance overall flavor satisfaction and decrease the need for added salt.
• Contains anti-inflammatory properties from ginger and may promote digestive health.

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