If you don't have dashi soup stock for tamagoyaki, you can substitute it with a mixture of water and soy sauce for a savory flavor. Alternatively, using chicken or vegetable broth can work, though it may alter the taste slightly. You can also create a simple substitute by combining water with a small amount of miso paste to mimic the umami flavor. Adjust the seasoning to taste to achieve the desired flavor profile.
No. Traditionally it is made using beef stock. You can replace the beef stock with vegetable stock to make a vegetarian version.
Try Delia Smith, but basically a stock or base for soup. May depend on the soup not sure for the stock's ingredients, consult the net or a cookery book.
Miso soup is a Japanese soup that is served with nearly every meal in Japan. There are different varieties of miso soup depending on what kind of miso you use and what ingredients you mix it with. Miso soup is made from miso paste (itself made from fermented soy beans), dashi (Japanese fish stock) as well as assorted vegetables and tofu products. There are soups that use pork or chicken with miso but strictly speaking they would not be called miso soup.
The best way to use hon dashi in traditional Japanese cooking is to dissolve it in hot water to make a flavorful broth or soup base. It can also be used to enhance the umami flavor in various dishes such as stews, sauces, and marinades.
OSEM from Israel. Chicken Soup/stock consomme
soup
Probably chicken stock.
you can use it in soup or broth :) i think
To not have cloudy soup, you must have a great stock or broth that is not cloudy. All your soups will depend on the quality of your stock or broth.
Yes - broth is not as rich as stock, which is boiled for hours to extract the most flavor from the meat/bones/vegetables it is made from. That is why broth is typically less expensive than stock. Both can be used to make soup from - but stock will produce a richer flavor than broth.
Ditch the meatballs and replace with hot sausage slices, go with tomato soup instead of tomato soup, and replace the mashies with a bowl of risotto.
From Wikipedia;Miso (みそ or 味噌?) is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌?), the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru (味噌汁?), a Japanese culinary staple.