To make dashi, combine 1 cup water and kombu in 4-quart saucepan; soak 30 minutes.
Bring kombu mixture to a slight simmer over medium heat; gently simmer 10 minutes. Remove kombu; increase heat to high. Simmer 5 minutes. Reduce heat to low; add bonito flakes and remaining 1/4 cup water. Gently simmer, stirring frequently, 10 minutes, skimming off foam as needed.
Strain liquid with fine-mesh strainer lined with cheesecloth. Mix warm Extra Melt White Cheese Sauce and 1/4 cup dashi. Refrigerate remaining dashi for later use.
Combine farro, broccoli, carrots, kale, black beans, edamame and olive oil in large bowl; toss to mix. Season with pepper.
To build grain bowl, spoon 2 cups farro mixture into serving bowl. Drizzle with 3 tablespoons dashi cheese sauce; garnish with additional kale, if desired.