---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Niban Dashi (Vegetable Stock)
  Categories: Japanese, Soups
       Yield: 1 servings
  
       3 x  Inch Sq Cooked Kombu
       2 pt Cold Water
     3/8 pt Katsuobushi (Cooked)
       3 tb Pre-Flaked Katsuobushi
  
   The Kombu and the Katsuobushi may be taken from the
   Ichiban Dashi recipie. Put the cooked Kombu anf
   Katsuobushi with 2 Pt cold water in a medium sized
   saucepan and bring to boil.  Add all Katsuobushi,
   reduce heat and simmer for 5 minutes.  Strain out
   Kombu and Katsuobushi, discard Kombu and Katsuobushi.
   Can be kept at room temp for 8 hrs or refrigerated for
   2 days.
  
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