Preparation / Directions:
heat water to a boil, remove from heat add kombu to water and allow to steep for 10 minutes remove and discard kombu place pan over a medium flame add katsuobushi shavings bring to a boil and remove from heat allow to stand until all shavings sink to the bott0m strain through a fine chinlois and discard solids heat clear strained stock to a bare simmer, over a medium flame add miso and simmer for 2-5 minutes stir in garnish as desired remove from heat ladle into an owan (covered laquered wooden soup bowl) serve hot
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