Tuk Tuk Method: How to make a hearty miso broth for 2: Prepare your dashi (stock): soak 15g of Yutaka Dashi Kombu (dried kelp) in 700ml of water for 30 minutes. Bring to the boil, simmer for 2 minutes and remove the kombu to create a great vegetarian dashi. For more umami flavour, add to this dashi 20g of Yutaka Katsuo Bushi (bonito flakes), simmer for 1 minute and turn off the heat. Wait for the flakes to settle and then drain using a sieve. Then dissolve 3 to 4 tbsp Yutaka Organic Miso Paste into the dashi, according to your taste. Stir well and use as a base for noodles, soups or stews.
Storage: Store in a cool, dry place and avoid direct sun light.