Beginner's edition: How to make dashi stock (Miso Soup) (encore)

(How to make ichiban dashi)
1: Wipe the kombu with wet towel.
Soak the komb kelp in water for about half an hour to one hour.

2: Turn the heat on high. Remove the komb kelp just before the water comes to a boil.
Bring the water to a boil, add the bonito flakes, boil again and then turn off the heat.

3: Let it stand until the flakes sink to the bottom of the pot.

4: Pour the mixture in a strainer with kitchen paper in it and strain.

(How to make niban dashi)
1: Add the kelp and the bonito flakes from ichiban dashi to 6 cups of water. Turn on medium heat.

2: Just before the water comes to a boil, remove the komb and boil the bonito flakes for about four minutes.

3: Pour the mixture in a strainer with kitchen paper in it and strain.

(How to make Miso Soup with Spinach and Shiitake Mushroom)
1: Cut the spinach. Cut them into 2 pieces. Then cut the leaf parts into 2 cm pieces.

2: Remove the stems of the shiitake mushroom. Slice them.

3: Put the dashi and then warm it.
When it comes to a boil, add the shiitake mushrooms.

4: When the mushroom is cooked, add the miso paste.

5: Add the spinach. When it is cooked, turn off the heat.