Quick & Easy

Japanese dashi broth

japanese dashi broth



1.Cook noodles in medium saucepan of boiling water, uncovered, until just tender. Drain.
2.Meanwhile, place mushrooms in small heatproof bowl. Cover with boiling water and stand until tender. Drain, then slice thinly.
3.Using a vegetable peeler, remove lemon peel in long, wide pieces. Cut pieces into very thin strips.
4.Combine remaining ingredients in large saucepan and bring to the boil. Simmer stock, uncovered, 10 minutes.
5.Just before serving, divide noodles, mushrooms and lemon among serving bowls; ladle over broth.

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