Teach Me About Making Dashi

I'm a big fan of udon noodle soups and I'm not sure why I haven't been making them at home already. After looking up recipes for making the dashi soup base it appears pretty simple and straight forward but I imagine someone out there has tips and tricks for making a truly awesome broth. Is just bonito flakes and kombu the way to go? I see some add dried mushrooms. Ratios? Simmer time, etc.? Any tips, recipes, or other advice are appreciated. Thanks!

 

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