Scaled to 2.0 L final volume.

Dashi

• Kombu: 20 g
• Katsuobushi: 40 g

Time

1. Kombu cold soak: 30 min (optional)
2. Heat to just before boiling, remove kombu
3. Add katsuobushi, gentle simmer 1–2 min
4. Turn off heat, steep 5 min, strain

Miso (yellow)

• 135–160 g (≈ 150 g typical)

Time

• Dissolve miso off-boil
• Reheat gently 1–2 min
• Do not boil