Japanese: だしをつくりました。

えいごで: The second component for the soup is dashi (stock). Make it the same way as for the miso soup, adding some extra bonito flakes for a more luxurious taste. This time I made it Kyoto-style; leave the kelp overnight in some water in the fridge, then add bonito flakes and heat for 15 minutes. Remove the kelp before the water starts to boil.

konbu (kelp)

katsuoboshi (bonito flakes)