The first thing I'm gonna do is make a quick dashi.

我要做的第一件事就是快速制作高汤。

Once the dashi starts to bubble, I'm gonna add my miso.

一旦鱼汤开始冒泡，我就要加入我的味噌。

Kombu is so important when making this soup and making a dashi because this has a ton of flavor.

在做这道汤和做高汤时，海带非常重要，因为它有很多味道。

You can start with bonito flakes and kombu, kind of like a dashi style.

你可以从鲣鱼片和海带开始，有点像高汤风格。

It is going to taste like the sea, which is the beautiful part of this dashi.

它会尝起来像大海，这是这款高汤的美丽之处。

Use it to kind of dissolve the miso into the dashi, and that way we are ensuring that there will be no chunks.

用它来将味噌溶解到鱼汤中，这样我们就可以确保不会有大块。

So it's exactly the same fish that gives you katsuobushi, from Japan, the little dancing fish flakes or the other kinds of, you know, dried fish would go into dashis and stocks.

这和日本的木鱼是一样的，小的飞鱼片或者其他种类的，你知道，鱼干可以用来做鱼汤和高汤。