
Active Time
5 minutes
Total Time
10 minutes
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.
Ingredients
Makes about 6 cups6 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
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.
Cooks' Note
If making stock for miso soup it is not necessary to save the kombu or katsuo bushi.










