Vegan Japanese Broth
- For the dashi broth
- 1 pc kombu Seaweed (seaweed, approx. 6"x6")
- ¼ cup dried Bonito flake (hana-katsuo, approx. 3 heaped tbsp)
To make the dashi broth, carefully wipe the kombu with a cloth but do not wash. Slowly boil the kombu in 26 ounces water on medium heat. As soon as the water begins to bubble remove the kombu. Then allow the water to boil.
Serve the soup in bowls and add the bean sprouts and the herbs. If desired serve with a dollop of chili sauce.