Dashi (or broth)

  • 2 (4-inch) square pieces kombu– highly nutritious seaweed or kelp
  • 2 1/2 quarts water
  • 1/2-ounce bonito flakes or katsuobushi, about 2 cups (fish flakes usually tuna)… I tend not to use them..


Put the kombu sauce pan, cover with the water and soak for 30 minutes.

  • Set the saucepan over medium heat until the water has small bubbles appear around the side of the pan.
  • Remove the kombu from the pan but do not throw out. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes (if you want them). Simmer for 10 minutes stirring frequently
  • Strain the liquid through a fine mesh strainer (if you used the bonito flakes).

Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month. You can use Dashi as a base broth for a number of different dishes.

Miso Soup 

  • 1 quart Dashi (broth) either homemade or store bought.
  • 1 1/2 tablespoons red miso- more salty
  • 1 1/2 tablespoons white miso- more sweet
  • Tofu cupbed
  • Kombu seaweed cubed
  • Chives chopped

** You can play with the miso to taste.  They have different tastes and saltiness.Bring the dashi to slow simmer. Combine two kinds of miso in a mixing bowl and slowly whisk in several tablespoons of the dashi until the miso is a smooth paste. Stir the miso into the simmering dash add in chopped chives.

Add in tofu and kombu to serving dish and poor liquid on top. This is a very simple dish that has been adapted from Splendid Soups by James Peterson.

Teri began her studies in energy medicine as part of her own personal development journey, and continues to to learn and integrate that knowledge into her practice. Teri is the founding practitioner of Calandra Center for Health and Wellness in Chicago, Illinois. She is licensed by the State of Illinois in acupuncture (L.Ac.), and board certified through the National Certification Commission for Acupuncture and Oriental Medicine (NCCAOM).