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Dashi is about the easiest broth you can imagine, with a delicate yet complex flavor. It is the base for miso soup and all sorts of Japanese noodle dishes including our Simple Udon Soup



Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: Makes 6 cups


* Kombu is dried kelp. If you can’t find it at a store near you (it’s available at any Asian market, many natural foods stores and some supermarkets), you can order it online here. Bonito flakes are shavings of dried, smoked bonito (they look like wood shavings) and are also called katsuobushi. You can also find them at any Asian market and many natural foods stores, or order them online here.


  1. ¼ ounce kombu* (1 piece)
  2. 6 cups cold water
  3. 1-1/2 ounces bonito flakes*


Heat kombu and water in a medium pot over medium-high heat. Just before the water reaches a boil, stir in bonito flakes. Remove from heat and let steep for 1 minute. Strain through a fine-meshed strainer or cheesecloth.


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