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.
¼ ounce kombu* (1 piece)
6 cups cold water
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.
Makes 6 cups
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I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.
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