Miso-shiru

Place the 1000g of Water and Kombu into a medium pot. Let the Kombu soak for 15 minutes.

Heat the pot over medium-low heat. Just before the Water comes to a boil, remove the Kombu. Do not let the Water boil with the Kombu in it, as it can make the dashi bitter.

Bring the Water to a gentle boil, then turn off the heat. Add the Katsuobushi to the hot Water. Let it steep for 5 minutes, then strain the Katsuobushi from the dashi using a fine-mesh sieve. Discard the Katsuobushi.