Miso Dashi


  • 2 quartsscold water
  • 2 sheetss(6x6 in) - 1oz Kombu
  • 1 ounceKotsobushi ~ 1 cup
  • 1 wisk-fullmiso


  1. Optional let kobo cold brew overnight
  2. Place kobu in pot of cold water
  3. Bring to a simmer over stove
  4. Turn off heat
  5. Pour in Kotsobushi
  6. Let steep for 5min
  7. Stain out Kombu and Kotsobushi
  8. Place strainer in Dashi and wish in miso

DO NOT simmer the Kotsobushi

You can make another round of Dashi from spent leaves.

You can also make furikake from spent leaves.

Made by Brandon . If you find this project useful you can donate.