Dashi Soup Base

Place the water in a medium saucepan. Add the kombu. Bring to a low boil over medium-high heat. Reduce the heat to low (if the water continues to boil, the stock will not be totally clear) and simmer for 5 minutes. Add the bonito flakes and stir. Turn off the heat and let stand for 2 minutes to allow the bonito flakes to settle. Skim off any foam.

Line a large colander or strainer with cheesecloth and set it over a large bowl; carefully pour the dashi through to strain it. Discard the kombu and bonito flakes. The stock is ready for use and can be refrigerated for up to 3 days, but is best used the day it is made