‘Miso soup from scratch’ by Chef Bill Kim, Urbanbelly and The Table at Crate: Illinois
Recipe (dashi):
- 950ml of water
- Four pcs of kombu (dried kelp) pcs 2” x 2.”
- 12g of dried bonito flakes
(Ingredients can be purchased from Waitrose/Ocado)
Method:
- In a medium saucepan add water then add kombu bring it to simmer.
- Turn off the heat then add bonito flakes let it steep for 20 minutes.
- Strain the broth into the bowl and discard the kombu and bonito
Recipe (miso soup recipe)
- 950ml dashi
- 4 tbsp Shiro miso
- One block of firm tofu, cut into medium size dice
- 52g scallion, thinly sliced
Method:
- In a medium saucepan, add dashi (above) and bring it to simmer.
- Whisk in Shiro miso paste then add diced firm tofu and garnish with scallion
About the chef:
Award-winning Chef Bill Kim of Urbanbelly and The Table at Crate in Illinois create at home recipes to bring a multitude of flavours to the kitchen. Kim received his formal training at the School of Culinary Arts at Kendall College. When Kim returned to Chicago, he was an executive chef of Le Lan which crystallized both his cultural and culinary experiences with the restaurant’s progressive Asia-inspired menu, earning him a 2008 StarChefs Rising Stars Award.
That same year Kim opened his fast-casual fantasy, Urbanbelly, a modern noodle and dumpling house that brought his imagination and internationalism to the fore. A second concept, Belly Shack, followed, highlighting pan-Asian cuisine with Latin notes and characteristic “Kim” creativity.