Miso Soup

Dashi Stock

• 10 cm (4 inch) square piece kombu seaweed
• 20 g (¾

1. To make the dashi stock, wipe the kombu with a damp cloth but do not rub off the white powdery substance that will become obvious as it dries.
2. Cut the kombu into strips. Put the kombu and 1.5 litres (6