Dashi is stock generally made from konbu (kelp), dried bonito (a kind of fish) flakes, or both. To complement the taste of the miso, strong-flavored stock is used. Bonito flakes are now available outside of Japan, so try making dashi with them.
Concentrated stock is available at stores selling Japanese foods in granular, powder, and liquid form. You can use these, too, if you can get hold of them. While the amount you use will be different according to the type of dashi, figure on adding around two teaspoons for around three cups of water.
• 4 cups water
• 2 cups Dried bonito flakes
1 Bring water to boil. Add bonito flakes and wait for the water to boil again.
2 Turn off the flame and remove the flakes with a strainer.