Nameko misoshiru

To prepare dashi stock, place Water and Kombu in a medium pot. Let Kombu soak for 30 minutes if time permits, or proceed directly.

Heat the pot over medium heat. Just before the Water comes to a boil, remove the Kombu to prevent bitterness.

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