You can make all kinds of soup based on dashi I or miso soup. Improvising is the right word here.

Miso is a apste of soy beans. There are two kinds: a light and a dark one. These taste differently.

Miso soup is made by adding 2 table spoons miso to the pan of dashi II.

Miso soup

Attn.: When you make dashi II you will end up with one pan of dashi I and one pan of dashi II.

Pour the water into a pan and add the kombu and the bonito-shavings. Boil the stock for 15 minutes. Remove the pan from the gas burner. Cover the inside of a sieve with a cotton cloth and sift the stock.

For 1 liter stock you need:

1 liter water

Kombu left over from making dashi I

Bonito-shavings left over from making dashi I

Dashi II (used for making miso soup)

Lower the heat, add the bonito-shavings and stir. Remove the pan from the gas burner. Cover the inside of a sieve with a cotton cloth. Sift the stock and save the bonito-shavings that are left behind in the sieve.

Remove the kombu from the pan. Turn on a gas burner and bring the water to the boil. Add the kombu. Remove the kombu just before the water starts cooking again. Save the kombu.

Dab the kombu with a moist cloth (to clean it). Pour the water into a pan, add the kombu and let it soak for about 2 hours.

For 1 liter of stock you need:

1 liter water

A piece of kombu (10 cm x 10 cm)

15 grams of bonito-shavings

Dashi I ( used for making clear soup)

If you find it too much trouble to make the stock yourself, you can buy instant stock - made of bonito-shavings.

There are two basic stocks (dashi) suitable for making soup that tastes well with sushi.