Japanese Clear Soup (Osumashi)

Bahan-bahan (4 porsi)

• 3⅓ cups dashi (Japanese soup stock)
• 2 tsp usukuchi (light-colored) soy sauce ((use gluten-free soy sauce for GF))
• ½ tsp Diamond Crystal kosher salt
• 8 slices kamaboko (fish cake) ((skip for vegan/vegetarian))
• 8 pieces fu (wheat gluten) ((skip for gluten-free))
• 2 shiitake mushrooms
• 4 sprigs mitsuba (Japanese parsley)
• 4 cups water
• 1 piece kombu (dried kelp) ((10 g; 4 x 4 inches, 10 x 10 cm per piece))
• 1 cup katsuobushi (dried bonito flakes) ((packed))