1) Dashi without seasoning; When your broth is not seasoned, you use a dipping sauce such as ponzu. Tarachirinabe タラちり鍋. Mizutaki 鶏の水炊き, and Yudoufu 湯豆腐 are three such examples.
2) Dashi and soy sauce based; Yosebabe 寄せ鍋 is the best example.
3) Dashi and miso based; Chankonabe ちゃんこ鍋, Ishikarinabe 石狩鍋, and Dotenabe 土手鍋 are three such examples.
Since other ingredients will impart lots of flavor to the broth, the starting broth is usually a simple kelp broth. In terms of the ingredients, you could limit them to only a few items (like yudoufu in which only tofu or tofu and nappa cabbage are usually used) or you could add anything including sea food, meat, vegetables, tofu, fish cake and more, as is done in chankonabe and yosenabe. There are no rules (although there are some guide lines). The name of the nabe changes based on the ingredients, locality, and types of broth.
dashi pack". This is like a tea bag but instead of tea, combination of pulverized bonito flakes, dried fish and kelp (there are several different kinds) are placed in the bag. It is much better than granulated instant dashi but still very convenient. I seasoned the broth with mirin, sake and soy sauce (to taste, since I did not measure). I started with the ingredients which take the longest time to cook. In my case, I added daikon (halved and thinly sliced) and carrot (sliced a bit thicker than the daikon) first, then after 10 minutes or so, I added the white part of Nappa cabbage or Hakusai 白菜, tofu 豆腐, followed by (after 5 minutes) maitake mushroom 舞茸, green parts of Nappa, scallion, and finally shrimp.