This fundamental Japanese soup stock only calls for two ingredients, plus water, and is the flavor-packed base for all our favorite miso soup recipes. Both bonito flakes and dried kombu are umami-filled, deeply flavorful ingredients, and the final soup stock will amp up any sauce you add it to.
- 2 quarts (2L) water
- 1 ounce (30g) dried kombu (see note)
- 1 ounce (30g) packed dried bonito flakes (katsuobushi, see note)
Combine water and kombu in a medium saucepan. Bring to a bare simmer over medium heat. Remove from heat and add bonito flakes. Let stand for 5 minutes. Strain through a fine mesh strainer and discard kombu and bonito, or reserve to make a second, weaker batch of dashi. Dashi can be stored in the refrigerator for up to 1 week.
Kombu and shaved katsuobushi is widely available at Japanese grocers or in the Asian section of most large supermarkets.