This flavorful broth is a base for many Japanese recipes but can be served alone as a clear soup or with udon noodles, sliced scallions or tofu for a light and healthy first course.

1 12-inch piece of dried seaweed (konbu)
6 cups water
3/4 cup dried bonito flakes


1. Using a paring knife, cut several small slits into the konbu. Place konbu and 6 cups water in a large saucepan and bring to a simmer over medium heat. Immediately remove konbu with tongs and discard.

2. Add bonito flakes to saucepan, reduce heat to medium-low, and gently simmer until bonito flakes sink. Remove from heat, strain broth, and discard bonito shavings. Can be prepared three days ahead or frozen for future recipes.