Used the dashi to make miso soup
Heated up my liter of dashi and added 1/2 block of silken tofu cut into small cubes and about a Tbsp of instant wakame flakes from Eden Organics. I brought to the boil and then let it simmer for a few minutes. Then I added:
2 white mushrooms, sliced thinly
4 scallions, white and green parts, sliced thinly on the diagonal.
I added those to the soup and took it off the heat.
Finally, I added about 1/4 cup mellow brown-rice miso, whisked with some of the soup stock. Definitely no more boiling after miso is added: it’s a probiotic and you don’t want to kill it.
I would say that when making dashi, it makes sense to go ahead and make 2 liters.
