Finest Broth Recipe

Soak kombu and shiitake

Place 12 cups water in a large stockpot. Add kombu and dried shiitake. Let them soak at room temperature for 30 minutes to 1 hour to rehydrate and begin extracting flavor.

Optional bones (if using)

If using roasted bones for a richer broth: roast bones at 425°F (220°C) for 30–40 minutes until browned. Transfer to a separate pot, cover with cold water, bring to a rapid simmer for 5 minutes, then discard that blanch water, rinse bones and pot to remove impurities. Add blanched bones to the main stockpot with the kombu and shiitake before heating.

Warm slowly

After soaking, place the pot over medium-low heat. Heat gently — do not boil — and remove the kombu just before the water reaches a simmer (when small bubbles begin to appear around the edge). This usually takes 10–12 minutes. Removing kombu before a full boil prevents bitterness and sliminess.

Add bonito flakes

Once kombu is removed and the liquid is at a bare simmer, add the 2 cups bonito flakes. Turn off the heat and let the flakes steep for 5 minutes to release smoky umami. After steeping, strain the liquid through a fine-mesh sieve lined with cheesecloth or a chinois into a clean pot or bowl, pressing lightly to extract liquid but not forcing fine sediment.

Return to pot

Return the clear dashi to the stockpot and bring to a gentle simmer over low heat. If you used bones, simmer gently for 1–3 hours to extract collagen and deeper flavor, skimming any scum occasionally. For vegetarian/seafood-only version, simmer 15–20 minutes with shiitake then remove shiitake and continue to seasoning step.

Add aromatics and seasoning

Add sliced ginger, smashed garlic, and knotted white parts of the scallions to the simmering broth. Stir in light soy sauce (4 tbs), mirin (3 tbs), sake (2 tbs), and sea salt (1 tsp). Simmer gently 8–10 minutes to meld flavors. Taste and adjust: add the optional umami concentrate or mushroom soy (1 tsp) if you want extra depth.

Finish with miso

Remove a ladle of hot broth into a small bowl and whisk in the white miso paste (2 tbs) until fully smooth. Return the miso mixture to the pot and stir gently — do not boil the broth after adding miso to preserve its bright flavor and probiotics. Keep the broth at a gentle warm temperature for service.

Final touches

Stir in sesame oil (1 tsp) and season with freshly ground white pepper (1 tsp). Taste and adjust salt or soy as needed. Strain again through a fine sieve if you want an extra-clear presentation, or leave aromatics in for hotel/restaurant-style serving where they are removed tableside.

Ladle the finest broth into bowls or use as base for hotpot. Garnish with sliced scallion greens, toasted sesame seeds (1 tsp), and a small drizzle of sesame oil if desired. For hotpot, keep broth at a rolling simmer at the table and add proteins and vegetables to cook in batches.