Name: Japanese Soup Stock
Yield: Makes about 4 1/2 cups
Ingredients: 1 (5- to 6-inch) piecekombu (dried kelp); 5 cups cold water; 2 (5-g) packages katsuo bushi (dried bonito flakes; 1 cup); cheesecloth

Dashi

Active time: 5 min Start to finish: 30 min

Elizabeth Andoh's recipe for dashi provides more than you'll need for the dipping sauce but just enough extra for two nice bowls of miso soup: Heat up the stock and stir in a couple of tablespoons of miso, a handful of diced tofu, and a sprinkling of sliced scallion.

Cooks' note:

• Dashi keeps 4 days. Cool, uncovered, then chill, covered.

Recipe notes

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