What is 'dashi' and how is it used in ramen?

Dashi is a fundamental Japanese soup stock that is used in many dishes, including ramen. It's made by steeping ingredients like kombu (dried kelp) and katsuobushi (dried, fermented, and smoked skipjack tuna) in water. Dashi provides a deep, savory, and umami-rich flavor that forms the base of many ramen broths, particularly Shio and Shoyu styles. While some ramen broths are made with animal bones, dashi is often used to add a layer of complexity and a distinctly Japanese flavor to the soup.