1 Serving = 30 calories
Bring 2 cups dashi up to temperature where bubbles form on the bottom of the pan. Remove from heat. Stir in 1 tablespoon of miso. If desired, add any of the ingredients listed in Additives.
¹ Add one strip, 4 or 5 inches wide by 6 inches long, Kombu that has been wiped with a damp towel to 6 cups water. Bring to boil. Remove from heat. Add 3 tablespoons of dried bonito flakes. Cover and let sit for 5 minutes. Strain and refrigerate until needed.
² Miso is a fermented soybean paste. It comes as white or red. Try both.
³ I use the kombu from the dashi, sliced thinly, but I also use wakame or sugar kelp.