Top Results for Dashi Broth

Made from skipjack tuna, Katsuwonus pelamis, katsuobushi concentrates fish into hard blocks that can be shaved into thin flakes called kezuribushi. Production includes filleting, simmering and repeated smoking. Mold-cultured varieties undergo further drying and fermentation, with repeated mold treat...

Arroz a banda originates from Alicante, Spain, representing a distinctive regional rice dish. It’s characterized by its preparation: rice is simmered in a concentrated fish broth alongside seafood. The cooked seafood is then added just before serving, creating a flavorful contrast between the rich b...

Banh Canh is a traditional Vietnamese noodle soup distinguished by its thick, chewy noodles, which are typically made from a combination of rice and tapioca flours. The noodles share a visual resemblance to Japanese udon but feature a distinctly different, resilient texture. The dish is commonly ser...

Caldo de res is a traditional Mexican beef soup made with large pieces of bone-in beef shank and a variety of vegetables. Common ingredients include corn on the cob, potatoes, carrots, chayote, and zucchini, simmered in a clear beef broth. It is a staple of home cooking in Mexico, often served with...

Thick udon noodles and a piece of sweetened aburaage define kitsune udon, a Japanese noodle soup commonly associated with Osaka. The deep-fried tofu is seasoned with ingredients such as soy sauce, mirin and sugar before topping the noodles in savory dashi broth. Its absorbed sweetness provides a con...

Bakso is an Indonesian meatball soup that serves as a widespread street food and culinary staple across the country. The dish primarily consists of beef meatballs known for their distinct, firm texture, which is achieved by mixing minced meat with tapioca flour. These meatballs are served in a clear...

Italian Wedding Soup is an Italian-American dish consisting of meatballs, leafy greens, and often pasta in a clear chicken broth. Its name is derived from the traditional Neapolitan dish "minestra maritata," which translates to "married soup" and refers to the harmonious pairing of meat and vegetabl...

Vegan pho chay replicates the traditional Vietnamese noodle soup using a flavorful vegetable broth simmered with spices like star anise and cinnamon, served with rice noodles, tofu, fresh herbs, and lime for a plant-based experience.

Pho Ga is a traditional Vietnamese chicken noodle soup that offers a lighter alternative to the classic beef pho. The dish consists of flat rice noodles served in a clear, fragrant broth made by simmering chicken bones with charred ginger and spices. It is typically garnished with scallions, cilantr...

Caldo de Pollo is a traditional Mexican chicken soup characterized by its clear, golden broth and hearty, rustic preparation. The soup features large pieces of bone-in chicken simmered with chunky vegetables such as carrots, celery, potatoes, and zucchini. It is commonly flavored with garlic, onion,...

Misua Soup is a traditional noodle dish featuring thin, delicate wheat flour vermicelli served in a savory broth. Originating in Chinese culinary traditions, the dish holds symbolic significance as the long noodles represent longevity, making it a customary meal for birthday celebrations. The soup i...

Erişte is a traditional hand-cut egg noodle commonly used in Turkish, Central Asian, and Caucasus cuisines. The dough is typically made from simple ingredients like flour, eggs, and water, then rolled thin, sliced into strips, and sun-dried to preserve it for long-term storage. It is frequently used...

Somyeon is a type of thin, round wheat noodle commonly used in Korean cuisine. Made from wheat flour, water, and salt, it is similar to Japanese somen and Chinese vermicelli. The noodles are versatile and frequently served both hot in comforting soups and chilled in cold broth dishes, particularly d...

Sup kambing is a robust mutton or goat soup widely consumed in Maritime Southeast Asia, particularly in Malaysia, Indonesia, and Singapore. The broth is distinguished by its aromatic blend of spices, which typically includes coriander, cumin, fennel, cardamom, cinnamon, and ginger. The meat is slow-...

Hochzeitssuppe is a classic German wedding soup traditionally served at marriage celebrations, particularly in Northern Germany. The dish centers around a clear, deeply flavorful chicken or beef broth that is meticulously clarified. The soup features an assortment of savory garnishes, most notably s...

Agedashi tofu is a Japanese dish consisting of soft or silken tofu coated in a starch such as potato or cornstarch and deep-fried, then served in a pool of warm dashi-based sauce seasoned with soy sauce and mirin. It is a common item at izakaya pubs and traditional Japanese restaurants, typically ga...

Frittatensuppe is a traditional Austrian clear soup consisting of a rich beef broth served with thinly sliced strips of savory pancakes or crêpes. The pancake strips, known as Frittaten, are cut into thin ribbons and added to the hot broth just before serving. This dish is a staple of Viennese cuisi...

Tofu no Misoshiru, commonly known as tofu miso soup, is a foundational dish in Japanese cuisine. The soup consists of a dashi broth mixed with dissolved fermented soybean paste, known as miso. Small cubes of silken or firm tofu are added to the broth, often alongside ingredients like wakame seaweed...

Wonton soup is a traditional Chinese dish consisting of delicate dumplings served in a clear, savory broth. The wontons are typically filled with a seasoned mixture of ground pork and shrimp, wrapped in a thin square dough made from flour, water, and egg. The soup base is often prepared by simmering...

Udon soup is a Japanese noodle dish built around thick noodles made primarily from wheat flour, water, and salt. The noodles are served in a hot broth commonly based on dashi and seasoned with soy sauce and mirin, although recipes and seasoning differ by region. Typical additions include sliced scal...

Soba Noodle Soup, commonly known as *kake soba*, is a traditional Japanese dish consisting of thin buckwheat noodles served in a hot bowl of *kakejiru* broth. The broth is typically made from a combination of dashi (stock extracted from kelp and bonito flakes), soy sauce, and mirin. The dish is comm...

Stracciatella alla Romana is a classic Italian egg drop soup originating from the Lazio region, specifically Rome. The dish is defined by its preparation method, wherein a mixture of beaten eggs, grated Parmesan cheese, and breadcrumbs or semolina is drizzled into boiling hot chicken or meat broth....

Miso soup is a Japanese soup made by dissolving fermented miso paste into a stock, most commonly dashi prepared from ingredients such as kombu and dried bonito. Common additions include tofu, wakame seaweed, scallions, mushrooms, root vegetables, or clams, with recipes varying by region, season, and...

Tteokguk is a Korean soup made with sliced garaetteok, a cylindrical rice cake, served in a clear or seasoned broth. It is traditionally associated with Seollal, the Korean Lunar New Year, when eating the dish symbolizes welcoming the new year and growing older. Common preparations may include beef...

Oden is a Japanese simmered dish in which ingredients cook together in a light broth commonly based on dashi, soy sauce, and other seasonings. Typical ingredients include daikon radish, boiled eggs, konnyaku, tofu products, and fish cakes, with regional variations across Japan. It is widely associat...

Pommes boulangère is a French potato dish made from thinly sliced potatoes and onions baked with stock. The potatoes absorb the cooking liquid as they soften, producing a tender dish with browned edges without relying on a cream sauce. Its name refers to a baker, and the preparation is traditionally...

Ozoni, also written zoni or zouni, is a Japanese New Year's soup built around softened or grilled mochi rice cakes. The broth, seasonings, and additional ingredients vary substantially by region and household; versions may use clear dashi, miso, chicken, vegetables, seafood, or fish cake. It is prep...

Miyeok-guk is a Korean soup made with miyeok, an edible seaweed also known as wakame. Common versions use beef, seafood, or anchovy-based broth, with the seaweed simmered until tender. The dish is traditionally associated with postpartum meals, reflecting the nutritional role assigned to seaweed in...

Tinola is a Filipino soup usually prepared with chicken, ginger, garlic, onion, and a savory broth. Green papaya or chayote is commonly added, along with malunggay or chili leaves, and the dish is often served with rice. Tinola is also known from José Rizal's 1887 novel Noli Me Tangere, where it app...