What is Japanese Bonito Broth? It is a simple combination of water with seaweed and dried bonito flakes, which are fish flakes. The result is a delicate seafood broth with which you can create other, more substantial soups. Kombu is kelp and many kelp products (such as noodles) have been lab tested and there are generous low FODMAP portions.
In a pot, soak the kombu in 4 cups (960 ml) of water and slowly bring to a simmer. The moment it starts to boil, take off the heat and leave to infuse for 10 minutes (or longer). Add the bonito flakes and infuse for another 5 minutes.
Strain. The broth is ready to use.