Dashi (Clear Soup Stock)

• 4 cups water
• ½ cup Katsuobushi shavings (dried bonito)
• 2 inch piece of Kombu (kelp)
• ¼ tsp. monosodium glutamate

Bring water to boil. Add Katsuobushi and Kombu and boil for 3 minutes. Remove Kombu and turn off heat. Let Katsuobushi settle at bottom. Strain liquid carefully.