Misoshiru

Gently wipe 10g Kombu with a damp cloth to remove any surface impurities; do not wash off the white powder.

Place the 10g Kombu and 1000g Water in a medium saucepan. Let it soak for at least 30 minutes, or ideally, several hours.

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. Do not boil the Kombu, as it can make the dashi bitter.