This is the perfect basic recipe. As others have mentioned, adding spinach and mushrooms adds a delicious touch.
Oddly, I could not find dashi granules at my local asian market, but the very nice clerk gave me the ingredients (which they had) and very easy instructions to make my own stock which is much lower in sodium and additives: Dried kombu (kelp) and bonito flakes.
Soak +/- 1/2 cup of dried kombu in 4 cups cold water for 20 minutes. Bring to a boil, add +/- 1/2 cup of the dried bonito flakes. Simmer 5 minutes. Strain the broth. Voilà!
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This is the perfect basic recipe. As others have mentioned, adding spinach and mushrooms adds...