Use this base for Shio Ramen (page 22) and other recipes. You want this broth to be light colored, which is why I use “white” soy sauce, an almost clear liquid, rather than typical caramel-hued soy sauce.

Ingredients

　　1 piece kombu, wiped with a damp cloth

　　1 cup shirojoyu (white soy sauce)

　　4 cups water

　　3/4 cup kosher or sea salt

　　1 1/2 cups katsuobushi (dried bonito flakes)

Step 1

Step 2

　　Takashi's Noodles