This miso soup recipe is easy and adaptable

The broth is traditionally dashi, a simple stock, and the simplest dashi is made by boiling a strip of kombu, a type of kelp, in water. Of course, there are many varieties of dashi; It can be made from bones, shredded vegetables, mushrooms, herbs or fermented fish. The recipe below is for a regular dashi made from kombu and tuna flakes, grated from a block of cooked, smoked, dried, and pressed tuna or skipjack tuna. Together, kombu and tuna add the richness and minerals of the ocean to the clear broth.