Miso Soup.
A description of the soup goes here…
The Base: Kombu Dashi
Ingredients:
8 cups water
20g kombu
20g bonito flakes
Instructions:
Coarsely cut the kombu and weigh out 20g each of kombu and bonito flakes.
Soak the kombu in water for 30 minutes.
Slowly bring the kombu and water to a near-boil and then remove the kombu (I removed at 200 degF).
Lower heat to simmer and add the bonito flakes for 1 minute.
Turn off the heat and let sit for 10 minutes.
Strain the solids and the soup base is done!
