關於 dashi substitute for miso soup ，我們在網路上蒐集到這些相關的討論、資訊與評價

We are making Tofu Don, a tofu bowl, which is a delicious way to enjoy plenty of chilled, smooth tofu. We'll also introduce how to make delicious dashi soy sauce. This is an easy and very tasty rice bowl that you don't need to cook during the hot season. You can just arrange what you have in the refrigerator on the rice bowl.

How to Make Tofu Don
https://cookingwithdog.com/recipe/tofu-don/

(serves 1) Cook Time: 20 minutes

[Tofu Don (Tofu Bowl)]
Steamed Rice, as much as you like
Used Katsuobushi (Bonito Flakes), saved after making the dashi stock
200g Soft Silken Tofu, 1/2 pack (7.1 oz)
1 Egg Yolk, optional
20g Soft Shirasu Whitebait, kamaage shirasu (0.7 oz)
20g Takanazuke, pickled takana leaves fermented with lactic acid, substitute: suguki, nozawana or hiroshima pickles (0.7 oz)
Tenkasu, crunchy bits of deep fried flour-batter
Spring Onion Leaves
Toasted White Sesame Seeds

[Dashi Soy Sauce] (about 150 ml/5.1 fl oz, substitute: regular soy sauce or mentsuyu, noodle soup base)
80ml Mirin (2.7 fl oz)
100ml Soy Sauce (3.4 fl oz)
50ml Water (1.7 fl oz)
3g Dashi Kombu Seaweed, shredded used kombu can be used in miso soup (0.11 oz)
10g Katsuobushi (Bonito Flakes) (0.35 oz)

Recipe Notes:
As a substitute for the takana pickle, there are lactic acid fermented pickles such as Kyoto's Suguki, Hiroshimana, and Nozawana pickles.
When using this dashi soy sauce as a dipping sauce for soba or udon noodles, dilute 1 part dashi soy sauce with 2 parts cold water.
When making the dashi soy sauce, you can add sake to the mirin instead of the water and evaporate the alcohol together. The sake will add a savory flavor to the dashi soy sauce, making it even more delicious.
You can store the chopped spring onions in the refrigerator for 3 to 4 days. Line a paper towel in a food storage container and place the spring onions in it.

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#tofudon #tofubowl #recipe

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We are introducing “Taberu” Omisoshiru, miso soup “for eating.” We’ve been making this quick and easy miso soup with lots of ingredients in our house. You should definitely try one of the healthiest Japanese dishes, delicious miso soup with lots of vegetables.

How to Make Miso Soup
https://cookingwithdog.com/recipe/miso-soup/

(serves 2)
Cook Time: 30 minutes
- Vegetables and Mushrooms (350g/12.3 oz in total) - * You can change the ratio of these ingredients.
50g Kabocha Squash (1.8 oz)
50g Long Green Onion (Naganegi) (1.8 oz)
50g Komatsuna Spinach (1.8 oz)
50g Aburaage, thin deep-fried tofu (1.8 oz)
50g Potato (1.8 oz)
50g Daikon Radish (1.8 oz)
50g Shiitake and Shimeji Mushrooms, or substitute your favorite type of mushrooms (1.8 oz)

400ml Water (1.69 cups)
6g Dashi Kombu Seaweed (0.21 oz)
5g Bonito Flakes (0.18 oz)
2 tbsp Miso
Toasted White Sesame Seeds, ground

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我が家で気軽に作っている具たっぷりの食べるおみそ汁をご紹介します。日本人の健康食、野菜たっぷりのおいしいおみそ汁をぜひ作ってみてください。

みそ汁の作り方
https://cookingwithdog.com/ja/recipe/miso-soup/

＜材料＞2人分
調理時間30分
かぼちゃ、長ねぎ、小松菜、油揚げ、じゃがいも、大根、きのこ類２種(椎茸＆しめじ)
それぞれ約50gずつ
※具の総重量(g)が350gであればそれぞれはきっちり50gでなくて良い

水：400ml
出し昆布：６g
削り節：５g(2.5gx2)
みそ：大さじ2（36g）
すりごま(白)

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冷汁
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ゴーヤーチャンプルー
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#MisoSoup #味噌汁

We are making a local specialty Miso Nikomi Udon, which is a must-taste dish when visiting Nagoya, in the Aichi Prefecture. Coat the well-seasoned udon with the egg. It's simply irresistible!

How to Make Miso Nikomi Udon
https://cookingwithdog.com/recipe/miso-nikomi-udon/

(serves 1) Cook Time: 30 min
1 package Frozen Udon Noodles
250ml Dashi Stock, 1/2 tsp dashi stock powder (1.06 cups)
1 1/2 tbsp Hatcho Miso, soybean miso, substitute: red miso
1 1/2 tbsp Mirin
1 tsp Sugar
80g Chicken Thigh (2.8 oz)
1/2 Aburaage, cut into bite-size pieces
6 slices Long Green Onion, cut diagonally into 7mm (0.3") slices
1 Shiitake Mushroom
1 Egg
2 slices Kamaboko Fish Cake
Spring Onion Leaves, kujo negi, sliced diagonally
Shichimi Chili Pepper

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名古屋に行ったら絶対食べたいご当地グルメ、みそ煮込みうどんを作ります。味の染みたおうどんに卵絡めていただくとたまらない美味しさです！

みそ煮込みうどんの作り方
https://cookingwithdog.com/ja/recipe/miso-nikomi-udon/

＜材料＞1人分　調理時間／30分
うどん(冷凍)：1玉
だし汁：250ml（だし小さじ1/2）
八丁みそ（豆みそ）：大さじ１と1/2（ない場合は赤味噌）
みりん：大さじ１と½
砂糖：小さじ１
鶏もも肉：80g
油揚げ：1/2枚一口大
長ねぎ：7mm厚さの斜め切り6枚
生しいたけ：1枚
卵：1個
かまぼこ：2枚
青ねぎ（九条ねぎ使用）：薄く斜め切り・適量
七味唐辛子

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関西風桜餅
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鍋焼きうどん
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Music courtesy of Audio Network