The Japanese soup stock made from kombu and bonito flakes is dashi.
The most familiar form, often called awase dashi, extracts flavor from kombu, an edible kelp, and katsuobushi, dried and fermented bonito that is shaved into flakes. The resulting clear stock is rich in umami and forms a foundation for miso soup, noodle broths, clear soups, sauces, and simmered dishes.
Dashi is a stock, not a finished soup. Miso soup, for example, is made by combining dashi with miso and other ingredients such as tofu, wakame, mushrooms, or vegetables. Dashi can also be prepared from a single ingredient: kombu, dried sardines, dried shiitake mushrooms, or other dried fish are all used in Japanese cooking.
The kombu contributes glutamate, while bonito contributes compounds that deepen the savory taste; their combination creates a fuller flavor than either ingredient alone. Tonkotsu is a pork-bone broth, shoyu means soy sauce, and miso shiru means miso soup, so none is the stock described here.