I decided to make miso soup for lunch today. But, rather than use instant dashi, I decided to make dashi from scrath. Basically, you steep "kombu," which is a thick, dried seaweed, in a pot of water and gently heat it. Right before it starts to boil, pull it off the heat and then put in a handful of bonito flakes and stir. Let that steep for several minutes and taste. Once the smokiness of the bonito has seeped into the stock, strain. You now have dashi, the foundation for most Japanese soups.
In order to make miso soup, put the dashi back in a pot, add a generous spoonful of miso (I used Japanese white miso, which is the lightest), and simmer. I also put in wakamane, which is a thin, tender seaweed and some finely chopped green onions. After boiling the soba noodles in a separate pot, I threw it in the miso. Not very authentic, but hey, it's a Saturday afternoon and it is better than Cup O' Noodle.
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