Dashi itself is not hard to make from scratch, and gives one a most virtuous feeling somehow...
From memory: start with a pot of cold water, add a 4" square of kombu seaweed (available in any decent Asian grocery) and bring to the boil. Simmer for a few minutes. Remove.
Add a decent handful of boniti flakes, turn off the heat, and let them settle. Strain the broth, and, done! :-)
(reading these comments is giving me a big craving for miso soup... )
dashi
From memory: start with a pot of cold water, add a 4" square of kombu seaweed (available in any decent Asian grocery) and bring to the boil. Simmer for a few minutes. Remove.
Add a decent handful of boniti flakes, turn off the heat, and let them settle. Strain the broth, and, done! :-)
(reading these comments is giving me a big craving for miso soup... )