Chef Eric Tanaka’s Dashi Matzo Ball Soup Recipe

By Seattle Mag


September 10, 2013

This article originally appeared in the October 2013 issue of Seattle Magazine.

Dashi Matzo Ball Soup

1 ounce olive oil
1 ounce garlic

2 ounces ginger, coarsely chopped
1 ¼ ounces dried shiitake mushrooms
1 ounce kombu, dried kelp, available at Asian markets
1 ounce bonito flakes
1 gallon water


Sweat garlic and ginger over medium heat in olive oil.

Add water, shiitake and kombu, and bring to a boil. Turn off the heat and let steep for 50 minutes.
Strain. Save mushrooms and kombu for garnish.
Add anchovy [this isn’t in the ingredient list—is it supposed to be the bonito?] and bring to a slow simmer for 10 minutes.

Strain and cool.


1 gallon dashi
1 whole chicken
½ cup white miso
½ cup red miso
sea salt, to taste

Poach whole chicken in dashi, slowly. Skim the foam. After 45 minutes, whisk in the miso and taste. Finish with salt.

Matzo Balls

4 eggs
¼ cup olive oil
¼ cup dash of soda water, if you prefer fluffy matzo balls
1 teaspoon salt
1 teaspoon pepper
1 cup matzo meal

Mix wet ingredients with salt and pepper. Fold in matzo meal and mix thoroughly. Chill for 30 minutes. Form balls and poach in dashi.

Finish soup with chopped mustard choy (Asian mustard greens), sliced scallions and long pepper.
Serves 8.

Read more about bonito flakes here.