Miso Soup With Squid Dumplings

• 3 3/8 cups dashi stock basic Japanese sea stock
• 2 tablespoons seaweed wakame
• 4 tablespoons white miso paste or red
• 1 1/8 pounds squid
• breadcrumbs
• salt and ground black pepper
• 4 1/4 cups water
• 4 tablespoons seaweed desiccated kombu
• 6 2/3 tablespoons dried bonito flakes katsuobushi

1. Prepare the Dashi by soaking the kombu seaweed strips in 1 liter of water to hydrate.
2. After that, put the water with the kombu seaweed in a saucepan over high heat.
3. Just before the water starts boiling, remove the kombu seaweed from the water.
4. Let the water boil for 1 more minute, then turn off the heat.
5. Add the bonito flakes to the water and let them infuse for 15 minutes.
6. After resting, the flakes will have sunk to the bottom.
7. Strain the broth into a bowl and save it.
8. Grind the squid in a food processor, add salt and pepper, and if necessary, add a little breadcrumbs to form dumplings.
9. Simmer the broth in the pan over low heat. Pour part of the dashi broth into a separate bowl and dissolve the miso paste.
10. Meanwhile, add the wakame seaweed to the broth in the pan and let simmer for 2 more minutes, until it hydrates and expands.
11. Once the miso is dissolved, pour the mixture back into the saucepan.
12. Add the squid balls and boil for 2 more minutes.

dashi stock basic japanese, seaweed wakame, white miso, squid, breadcrumbs, salt, water, flakes katsuobushi

Taken from www.yummly.com/recipe/Miso-Soup-With-Squid-Dumplings-2029611 (may not work)