4 reasons to love my new favourite ingredient

When I was in New York earlier in the year, it’s an understatement to say I was seduced by the wonderful flavours of the Momofuku restaurants.

As a new devoted fan, I just had to pickup a copy of the Momofuku cookbook.

Reading the thought processes behind the dishes I had fallen in love with was truly inspiring.

So when Momofuku chef David Chang started extolling the virtues of instant dashi powder, I made a mental note to get some next time I was at an Asian grocery store.

I’m very glad I did.

So glad I’d say it’s my new favourite ingredient. (Sorry soy sauce).

And what’s so good about instant dashi?

Well, as David Chang put’s it…
1. it’s cheap
2. it has some flavour
3. it really is instant
4. sometimes it’s a life saver

Like when you need to rustle up a meal from your pantry and the
clock is ticking…

_________

soba noodle soup with bok choy
serves 2

1 tablespoon instant dashi powder
100g (3oz) dried soba noodles
1 bunch bok choy, washed & chopped into individual leaves
1-2 tablespoons soy sauce

1. Bring 3 cups water to boil in a medium saucepan.

2. Stir in dashi powder and add noodles and bok choy. Simmer for 3
minutes or until noodles are al dentle (tender but still with a
little bite).

3. Season with soy and serve in soup bowls.
______

To learn how to stock your pantry with all the best life-saving
ingredients, like instant dashi. And be able to whip up more
delicious, healthy pantry-inspired meals in 15 Minutes or less go
to:

http://stonesoupvirtualcookeryschool.com/landing/15minutemeals/

Cheers
Jules x

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