Make a Smoky Zesty Bacon and Kelp Broth
If you’re a miso soup lover, you’ve most likely heard of dashi , which is made from seaweed (especially kombu) and a fermented tuna broth made with umami. If you want to make your own zesty elixir soup but don’t have tuna, you can make a smoky by-product using bacon.
Click the link below to see the full recipe and instructions, but you don’t need to be an iron chef to do this. Simply take a 1 1/2 ounce kombu (which can be found at your local health food store or online ) and submerge it in two liters of 140-degree water for forty minutes. Remove the kombu and add a pound of bacon, keeping at the same temperature for another forty minutes. (If you have animmersion circulation pump , this will be a great option.) Remove the pork product and season the dashi with soy sauce, sake, mirin, or salt to taste. Use as a base for smoky soups and stews, or simply sip from a mug for delicious warming comfort.
Bacon Dashi | Happy peach