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这是网上找来的很好的一段写做日本大酱汤的话：

Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier."

日本料理中和韩国豆腐煲里关键一味调料就是这个Dashi，一放Dashi，正宗的日本大酱汤味道就出来了。

日本人通常在家里是用海带和柴鱼片煮出来的汤做汤底，对于我们来说太麻烦，直接用Dashi粉就好了。

豆腐、miso、dashi、小葱还有wakame这几样是最basic的素材，

wakame、miso和dashi我通常是开锅后准备关火前再放，这样味道不会被煮变味，

大酱汤盛到碗里再放小葱。

Dashi和wakame在hmart买都比较新鲜。