Yep. That was ichiban dashi, and you're right, I do use more kombu than I wrote.

It seems strange to me to use niban dashi for a white miso soup (I've always used ichiban dashi), so I started googling around. Most Japanese sites seem to recommend using neither, and instead using niboshi dashi (a small fish & kombu dashi). Recipes for that disagree as to whether or not to remove the kombu before boiling or not.

In any case, something new for me to try.