Clear Dashi Soup

Instructions

1. Prepare the kombu
   Gently wipe the kombu with a damp cloth to remove any impurities, but do not wash it as this will remove the umami flavor. Place the kombu in a pot with 4 cups of cold water and let it soak for about 30 minutes.
2. Make the dashi base
   Place the pot with kombu and water over medium-low heat. Remove the kombu just before the water comes to a boil (when small bubbles begin to form around the edges) to prevent a bitter taste. Bring the water to a full boil.
3. Add bonito flakes
   Once boiling, add the bonito flakes and turn off the heat immediately. Let the bonito flakes sink to the bottom, about 2-3 minutes. Strain the broth through a fine-mesh sieve or cheesecloth into another pot, gently pressing on the bonito flakes to extract maximum flavor. Discard the used bonito flakes.
4. Season the broth
   Return the strained broth to medium heat. Add soy sauce, salt, and mirin. Taste and adjust seasoning if necessary. The broth should be light but flavorful with a subtle umami taste.
5. Prepare the garnishes
   In a separate small pot, blanch the julienned carrots for 30-60 seconds until slightly softened but still crisp. Drain and set aside. If using raw shiitake mushrooms, quickly blanch them for 1 minute and drain.
6. Assemble the soup
   Bring the seasoned broth back to a gentle simmer. Add the tofu cubes and shiitake mushrooms and simmer for 2 minutes to heat through. Be careful not to boil vigorously as this will cloud the broth.
7. Serve
   Ladle the hot soup into individual serving bowls. Garnish each bowl with green onions, carrot strips, and nori. Serve immediately while hot.