This broth is probably going to come into heavy rotation, as it is actually incredibly cheap and easy to make.  You can typically find parmesan rinds either at your grocery’s cheese counter (a store near me sells them for $2/lb, and occasionally you may be able to get them for free), or you can save them yourself from blocks of parmesan that you use.  The rest of the recipe, you should have on hand (water, onion, garlic).

The result is a garlicky cheesy broth that will make a wonderful soup base.  I’m not sure what to pair it with for a soup just yet (any suggestions, followers? not that big of the white bean/kale combo in the link to the original), but you can definitely just have it plain and have it be wonderful.

Parmesan Broth

Ingredients

  • .5 lbs (8 oz) parmesan cheese rinds (I had closer to .75 lbs between the two groupings I bought)
  • 6 c water
  • 1 large onion, peeled and quartered
  • 5 cloves garlic, peeled and smashed
  • salt to taste

Combine all ingredients in a pot, bring to a boil, and then reduce to a simmer for an hour.  By the end of the hour, the broth should be a yellowish color as seen in pic 2.  Run the soup through a strainer, until you have a clear liquid that resembles pic 3. You can use it right away in a soup, store it, or just straight up sip it, whatever you want.  You now have a godly cheesy garlicky broth.  Do not use it idly.

Ladies and gentlemen, chazuke is one of my favorite things to make for breakfast, assuming that I have everything on hand for it.  Good, hearty breakfast, and assuming that you already have the things you need (konbu for the dashi broth, some leftover rice, and your topping of choice), fairly easy to make. 

Chazuke
Makes one large serving

Ingredients

  • 2 c water
  • 1 inch piece dried konbu seaweed
  • 1 handful bonito flakes
  • however much leftover rice you want to eat in one sitting
  • a few slices fresh salmon to top (or whatever topping you’d like – umeboshi, smoked salmon, etc)

To make your broth, take your piece of dried konbu and soak a bit in the water in a pot, until it expands a bit (appx 5 mins).  Then, turn the heat on to medium high, and watch the pot until you start to see small bubbles around the konbu (see pic 2). Remove your konbu from the pot, and then add your handful of bonito flakes and simmer for 8 mins. 

Once your broth is made, pour it over your leftover rice, and add your sliced fish (or topping), and then eat it!