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Kombu Bonito Dashi (Fish Stock) Recipe


This smoky broth is easy to prepare, flavorful, healthy and versatile. Kombu Bonito Dashi is a base for many macrobiotic soups, but can be served alone as a clear broth or with soba noodles, vegetables, and green onions. This particular version is an excellent base for seafood soups as well.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


  • 6 1/2 cups water
  • 3 inches dried kombu (kelp) seaweed
  • 2 ounces bonito (dried fish) flakes


Gently wipe the kombu with a clean, damp cloth. Heat the water and kombu in a medium sized pot, but do not boil.

As the water comes to a fast simmer and just before the boil, remove the kombu from the water and add the bonito flakes.

Turn the heat off and leave the pot uncovered for 20 minutes.

The bonito flakes fall to the bottom of the pan when the dashi is ready to be strained.

Use a fine mesh strainer to strain the bonito flakes out of the dashi.

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