Wipe the kombu with a damp cloth to clean it, then cut into 1 inch pieces, and place into a saucepan along with the water. Let stand 15 to 20 minutes.
Bring the kombu to a rapid simmer; reduce to a slow simmer over low heat. Sprinkle in the bonito shavings and simmer a few minutes more until the flakes have sunk to the bottom of the saucepan. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.
To make a simple miso soup, I add 1 1/3 cups dashi to 1 1/2 tablespoons of miso paste. Add seasonal vegetables or diced tofu. (I like enoki mushrooms and lettuce; sliced daikon radish and carrots; and tofu with wakame.)
Per Serving: 12 calories;0 g fat;
0.3 g carbohydrates;
2.9 g protein;
0 mg cholesterol;
33 mg sodium.