Dashi, a Japanese broth steeped with salty kombu and super-savory katsuobushi, is the foundation for this simple, nourishing soup from Eric Wolfinger. We love the combination of meaty shiitakes, sweet turnips, and crisp bok choy, but feel free to use any vegetables that are in season.
Slideshow:More Bok Choy Recipes
6 cups Master Dashi (see Note)
1 pound mixed root vegetables, such as carrots, celery root, and baby
turnips, peeled and cut into bite-size pieces
4 baby bok choy
1 cup shiitake mushroom caps
Kosher salt (optional)
How to Make It
Bring dashi to a simmer in a medium saucepan. Simmer root vegetables, bok choy, and mushrooms in separate batches until tender, 2 to 4 minutes per batch. Remove from dashi and divide among 4 warm soup bowls. Taste dashi and season lightly with salt, if desired. Divide dashi among bowls, and serve immediately.