This is the first recipe from another new cookbook I have! The cookbook is from a British fast food restaurant which makes Asian inspired (more particularly Japanese) food. They also have a grocery store which they sell their retail products. All I can say is that after making this first recipe if I lived in England I would definitely eat here, A LOT.
The cookbook is the same name as the restaurant and store:
The recipe I had tagged was for Dynamite Broth.
To start with I made dashi. Dashi is a Japanese stock made with dried smoked shaved fish – called bonito flakes.
When I visited Japan last summer I learned in the cooking class I took that several homes in Japan use a premade dashi stock instead of making it from scratch from bonito flakes. So feel free to go the premade route if you choose, but dashi is super easy to make so I made my own.
To start with I took pieces of dried seaweed and placed them in a pot of water over the lowest heat setting. I brought the water to a very low simmer and removed the seaweed.
I then brought the water to boil and poured cold water in the pot to stop the boiling. Immediately I put bonito flakes into the pot and once the bonito flakes all got soaked up and the pot was starting to boil I turned off the heat.
After 5 minutes I strained the bonito flakes and I was left with dashi!
I brought the dashi to a boil and I added white miso. To do this I took a few ladles of stock from the pot and mixed it with the miso.
When the miso dissolved I added it to the pot. At this point you have miso soup – just add some tofu and seaweed!
But since I am not making miso soup I put coconut milk, mirin, ginger, tamarind paste, garlic, lime leaves and a hot pepper into my food processor and processed until smooth.
I then mixed the contents of the food processor into the pot, stirred and let it cook for 5 minutes. And the dynamite broth was done!
How did it taste? Well dynamite is an accurate description to describe this one! It was SO flavorful with a crazy insane spicy kick. If spice isn’t your thing I guess you could leave out the hot pepper but man, this soup is sinus clearing, great for me who has been fighting a cold! Wow!
- 6 pieces of dried kelp, 2”x3” each
- 8 cups of room temperature
- ½ cup of cold water
- 120 grams of bonito flakes
- 1/3 cup white miso paste
- 2 TB coconut milk
- 1 TB mirin
- 1 1/2” piece of ginger, peeled and roughly chopped
- 1 tsp tamarind paste
- 1 clove of garlic, roughly chopped
- 4 lime leaves, roughly chopped
- 1 hot pepper, red Thai chile or serrano chile, roughly chopped
- Place the kelp and room temperature water in a pot over the lowest heat. Bring the pot to a very low simmer over 20-30 minutes. Remove the kelp and bring the pot to boil. Place the cold water in the pot to stop the boiling and immediately place bonito flakes in the pot. Once the bonito flakes have been all soaked up and the pot starts to boil again turn off the heat. Let the pot sit for 5 minutes and strain the bonito flakes from the stock.
- Bring the stock to boil over medium heat. Take a few ladles of stock and place them in a boil with the miso paste. Mix until all the miso paste dissolves. Pour into the pot.
- Place the remaining ingredients in a food processor. Process until smooth and add to the pot. Stir and cook for 5 minutes before serving.
- You can skip step one if you use a premade dashi. You will need 6-7 cups.
- The soup will separate if you cool it but will come together again when you reheat it.