An essential part of the soup is the stock known as “dashi, ” which is classically made from katsuobushi (dried, cured skipjack tuna) and the kelp known as kombu.

汤的一个十分重要组成部分，是被称为“鱼汤”的原料，这是一种经典做法，由日本木鱼（katsuobushi）（干燥，固化后的鲣鱼）及被称作海带的海藻灰做成。

youdao

A traditional chanko nabe usually contains a dashi or chicken broth soup base with sake or mirin to add flavor. Vegetables and meat are then cooked in the soup.

传统的相扑火锅通常选用鱼汤或鸡汤作为汤底，并加入清酒或甜米酒提味儿。然后再将肉类与蔬菜放入其中烹制。

youdao

Ikeda wanted to pin down an ineffable taste he identified in dashi, a soup stock made from tuna and seaweed.

池田想要确认他在喝鱼汤时体会到的一种无法形容的味道，这个鱼汤是用吞拿鱼和海藻熬成的高汤。

youdao

First make the Japanese soup stock, or dashi: In a 4-quart saucepan, combine 3 quarts of water, the kelp, and bonito flakes and place over medium-low heat.

NPR: Asian-Inspired Cooking with Tyler Florence

First, the primary dashi, which functions as this soup's broth, comes together when a pot of water with kombu is boiled and bonito flakes are tossed in.

WSJ: Amaryll Schwertner's Poached Halibut in Dashi With Leeks, Sweet Potatoes and Sesame Seeds | Slow Food Fast

It turns out that the dashi, or stock, is incredibly easy, and from there, making miso soup with Andoh-recommended shiro miso is an absolute cinch.

NPR: Mastering Miso's Mysteries