Tofu Misoshiru

1. Begin preparing the dashi stock: Place the Kombu and 600 grams of Water in a medium saucepan. Let the Kombu soak for at least 30 minutes, or up to several hours, for optimal flavor extraction.

2. Gently heat the saucepan over medium-low heat. Just before the Water comes to a boil (when small bubbles start to form around the edges), remove the Kombu from the pot. Do not boil the Kombu, as it can make the dashi bitter.

3. Bring the Water to a gentle boil, then turn off the heat. Add the Katsuobushi to the hot Water. Let the Katsuobushi steep for 30 seconds to 1 minute.