Miso soup base

DASHI

This savory Japanese broth often starts with dried bonito flakes or kombu seaweed.

Miso soup gets its savory depth from a broth called dashi, which is the answer here. It’s a staple in Japanese cooking, made by steeping ingredients like bonito flakes (dried fish) or kombu (seaweed) in water. The clue is straightforward—no wordplay—just naming the essential liquid base that defines the dish’s flavor. If you’ve had miso soup, you’ve tasted dashi even if you didn’t know its name.