A good dashi is the foundation of many Japanese dishes. The traditional stock contains natural glutamines which provide it with its appealing umami flavour. Most dashi recipes contain the dried ingredients of kombu and bonito flakes, though dried shiitake mushrooms can be used for those who want a vegetarian option. One of the critical factors in dashi making is not to let the kombu boil, as it produces an unwanted, bitter flavour. Using the precise temperature setting of 95 degrees makes the Thermomix an ideal tool for any dashi making. The addition of corn to this traditional miso soup adds a surprising element to the dish.