Kombu comes packaged in dried lengths that are most easily cut with scissors. Use this flavorful two-ingredient broth to make a nourishing bowl of miso soup.
Cooks' Note
If making stock for miso soup it is not necessary to save the kombu or katsuo bushi.
Recipe information
Total Time
10 minutes
Yield
Makes about 6 cups
Ingredients
6 cups cold water
1 oz (30 grams) kombu (dried kelp), about 20 square inches
2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup
Preparation
Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu (saving it for pickled Napa cabbage ). Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl.
Do Ahead: Stock keeps 4 days. Cool, uncovered, before chilling, covered.
Recipe notes
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