DASHI STOCK is Japanese clear soup stock.  There are four types made from
 kelp, dried bonito, shitake mushroom, or dried fish.  Dashi stock is the
 secret of Japanese cooking.  To keep this strictly vegetarian, I omit the
 dried bonito flakes and substitute with soy bean sprouts and or mushrooms.
 It seems to work out fine.  (I found this recipe for Dashi in the
 March/April '94 edition of the EATING WELL magazine, which also has some
 great recipes for using Japanese noodles)   It’s exactly how I make mine,
 except I substitute one cup of bean sprouts or several Shitake mushrooms
 for 1 cup of Bonito Flakes.
 
    1 oz. dried Kombu (10 inches)   (Dried Kelp)
    1 cup soy bean sprouts
 
 Lightly brush kombu clean without removing its coating of white dust.
 Place in a large saucepan with 6 cups of cold water.  Slowly bring to a
 simmer over low heat and cook for 5 minutes.  Remove the kombu and discard
 it.  Add 1 cup cold water and the sprouts to the broth.  Return to simmer
 for 5 minutes.  Increase heat to high.  Once the stock boils, remove from
 the heat.  Strain the stock through a cheesecloth-lined sieve, discarding
 the sprouts.   Stock may be stored in refrigerator for up to 3 days or
 frozen for up to 6 months.  Makes 5 cups.