Do You already know Hiroko Shimbo? She’s an award-winning Japanese cookbook author. You may get an impression of her way to cook with one of the videos and her I listed at the end of this post together with a number of more informations.
For the following soup any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup.
— SAVEUR (@SAVEURMAG) October 14, 2014
The intense, deeply satisfying flavor of the dish comes from its base of dashi, a kelp stock that ranges in taste from mildly saline to sweetly vegetal and has the unique ability to enhance the natural flavor of anything simmered in it.
This recipe first appeared in Saveur’s October 2014 issue with the story Spectacular Seaweed.
Read this and more about the recipe here.
More about Hiroko Shimbo? You might be interested in the following links and cookbooks
- Hiroko’s Kitchen – website
- Hiroko Shimbo (@HirokoShimbo) | Twitter
- Cooking Demos: Hiroko Shimbo – video
- Cooking Miso Soup with Hiroko Shimbo
- The Japanese Kitchen: 250 Recipes in a Traditional Spirit
- Hiroko’s American Kitchen: Cooking with Japanese Flavors by Hiroko Shimbo
- The Sushi Experience by Hiroko Shimbo
- Mit Liebe kochen © Liz Collet