This is the broth used in making Miso Soup. It is an easy recipe, provided you have the required ingredients. For the record, I bought both the kombu and a dried filet of bonito directly from a company in Japan. Use the Internet. Japan is your best source for the ingredients.,

Ingredients:

1 piece kombu (dried kelp) (10 g; 4 x 4 inches, 10 x 10 cm per piece)

1 cup katsuobushi (dried bonito flakes) (packed; 10 g)

4 cups water

Directions:

Most Japanese recipes would say to gently clean the kombu with a damp cloth. However, these days, kombu is quite clean, so just make sure it doesn't have any mold spots and it‘s ready to use. Do not wash or wipe off the white powdery substance, as it has lots of umami.

Make several slits in 1 piece kombu (dried kelp) to release more flavor.

Add the kombu and water to a medium saucepan.

Turn on the heat to medium low and slowly bring to almost boiling, about 10 minutes.

Meanwhile, clean the dashi by skimming and discarding the foam and debris from the surface.

Just before the dashi starts boiling gently, remove the kombu from the saucepan. If you leave the kombu in the saucepan, the dashi will become slimy and bitter.

Add 1 cup katsuobushi (dried bonito flakes) and bring it back to a boil again.

Once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.

Let the katsuobushi sink to the bottom, about 10 minutes.

Strain the dashi through a fine-mesh sieve over a bowl or measuring cup.

The Awase Dashi is ready to use.

If you are not using the dashi right away, store the dashi in a bottle or mason jar and keep it in the refrigerator for 3 to 5 days or in the freezer for up to 2 weeks.

Enjoy!