**Final Edit:**
Thanks to everyone who positively contributed to my post! I’ll definitely incorporate those suggestions/feedback next time!
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Here’s an imgur link for the photos (with commentary): [https://imgur.com/a/czx393b](https://imgur.com/a/czx393b)
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**What’s Inside My Soup?**
1. Vegan Dashi stock (kombu kelp).
2. White Miso paste.
3. Udon noodles.
4. Misc. veggies (white onion, carrots, mushrooms & spinach).
5. Thin beef slices.
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\*\*Making the Vegan Dashi:\*\*I decided to do the “cold brew” method, and I read that many people leave them in the fridge overnight. I think I did everything properly with the stock. I do have a funny feeling that I used too much kelp though. Nothing to do with the taste, but just *seeing* the kelp after-the-fact (and how much they expanded)…I could have been smarter about it (I think anyway). Oh it was a *little* bit slimy too!
**\*\*\*EDIT**: Someone asked by the Vegan Stock if I used beef. My research indicates that most Dashi is shellfish/shrimp and I don’t eat shellfish. So it was a logical alternative.
**Question**:
* I noticed a little bit of *flooty* things in the jars after I removed the kelp, so I thought on my feet and just used some cheese clothes to filter anything undesired out.
* When you’re preparing your stock for your miso soup, do you need to add additional water? What I mean, since I made the stock from scratch, is there any need to supplement the liquid with water? Or you just make the whole soup straight from the stock?
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**Preparing the** ***VERY THIN*** \*\*Beef:\*\*Okay, so in my defense, I’ve never cooked with meat *this* thin before (at least not at home). Korean BBQ *feels* like it doesn’t count lol.
I thought that I’d quickly pan fry them before hand, because I figured there’d be grease/fat or whatever. But by doing this, I think I dried out the meat a bit.
**Question:**
* With these types of dishes with the really thin meat, is it customary to just put the meat inside the soup/stock or whatever and let it cook like that?
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\*\*Tofu:\*\*This was the first time I ever used tofu at home, so I felt very ill-equipped. I figured, because it was a soup, it didn’t matter if the tofu had its water/moisture inside.
**Question:**
* This last part if the least organized. Should I have like seasoned the tofu first?
* Would pressing it have made my soup better? I literally have no clue.
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**Conclusion:**
Please be kind! I’m not the greatest at cooking, so I figured something like this would be really hard to mess up!
by enby-millennial-613
