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[quote=Anonymous]It’s dead easy to make at home. All you need is kombu (at most grocery stores in DC these days), bonito flakes, soy sauce, and shiro-miso paste. Boil kombu in ~4 cups water for 20 minutes, add 1/2-1 cup bonito flakes, turn off heat and strain, saving the liquid. Now you have dashi. You can smash buy it bottled or powered at H Mart probably. To make miso, heat dashi, then add soy sauce and miso paste about a spoonful at a time (to add, fill a ladle with broth, then beat in the paste with chopsticks until the lumps are gone, then pour back into your pot) until you like the taste.[/quote]
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