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Basic Soup Stock

2 1/2 qt Cold water
1 (3-inch) square kombu (dried Kelp) washed in cold water
1 c Katsuobushi (dried Bonito fish), flaked

May be used as base, soup, stew or cooking. Bring water to a boil. Add Kombu. Return to boil and then remove Kombu with tongs. Stir in the Katsuobushi and turn off heat. Let the Katsuobushi settle to the bottom for 2 minutes. Skim off surface scum with a large spoon. Place a double thickness of cheesecloth or a clean cloth napkin in a sieve over a large bowl. Pour the stock through and let it drain undisturbed.

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