This recipe is one of the most used bases of Japanese food; the humble Dashi (Japanese Sea Stock). There are many kinds but this is the most common one. It's the same broth that you use to make homemade miso soup, tempura sauce, and much much more.
1qt (950ml) filtered cold water
4 (2inch) (10g) pieces kombu
1.25 cup (12g) bonito flakes
Miso Soup Ingredients:
1 qt (950ml) Dashi
2.5 Tbsp (60g) miso
Salt to taste
Cubed soft tofu
Thin sliced green onion
Shave your Katsuobushi into thin slices either using a bonito kuzuri or a knife.
Take 4 2-inch pieces of kombu and combine that with 1 quart of cold water in a small sauce pot. Let it soak for 25-30 minutes or until completely softened.
Heat the pot over medium-high heat and right before it simmers, cut the heat down to low.
Maintain a constant temperature of 170 degrees Fahrenheit.
Add in your bonito flakes and continue to steep in the hot liquid for 15 minutes.
Remove the kombu and strain the liquid through a mesh strainer.
Miso Soup Method:
Heat up your dashi in a small sauce pot until it begins to simmer. Place a mesh strainer on the pot.
Add 2 ½ tablespoons of miso paste to your strainer and whisk together until it dissipates.
Add tofu and sliced green onions to your bowl if desired. Serve.