Kombu dashi is made by soaking kombu (a variety of edible dried kelp) in water. It's got a delicate taste with refined hints of umami, but that’s it. I also use vermicelli noodles from the recipe. If you wish to use them much too, go with a variety with minimal https://gunnermvbfk.spintheblog.com/34398924/the-definitive-guide-to-shabu