I've been on a miso-soup making tear recently after figuring out just how easy it is. I don't have a convenient source for katsuobushi flakes though, so I've been doing without. Here's what I do: Boil water, add dried seaweed sheets, and simmer about 20 minutes. Remove seaweed, whisk in white miso, add silken tofu and whatever fish I have on hand, and simmer for 10 more minutes. Finish with a scoop of scallions and a dash of rice vinegar. I'm pretty pleased with the results I get but what I don't know is if I'm missing much by leaving out the katsuobushi. Is it worth it to track this stuff down?