- Combine water and kombu kelp in to a saucepan over medium heat. When the water almost boil, remove the kombu.
- Add the bonito flakes to the pot and bring to boil. Lower the heat to simmer for a further 30 secs.
- Turn off the heat and set aside for 10 mins.
- Strain the broth through a fine strainer to remove the bonito flakes. Refrigerate to use later.