Easy vegan dashi — a fragrant shiitake kombu broth — is the quiet backbone of so many Japanese recipes. With nothing but cool water, dried shiitakes, and a strip of kombu, you get a broth that's earthy, savory, and just a little briny. Ten minutes, mostly hands-off, and every soup and sauce you make this week gets better.
Dashi is the heart and soul of Japanese cooking, a foundational broth that imparts a deep, savory ‘umami’ flavor to countless dishes. While traditional dashi uses fish, this completely vegan version harnesses the power of dried shiitake mushrooms and kombu kelp to create a broth that’s equally rich, complex, and incredibly easy to make. Get ready to elevate your miso soups, noodle bowls, and dipping sauces with this essential pantry staple!
Ingredients
• 3 cups / 750 ml cool water
• 2 oz / 50 g dried shiitake mushrooms
• One 2 x 2-inch / 5 x 5-cm piece kombu kelp
Instructions
1. Cover the dried shiitake mushrooms with the water and allow them to soak for 5 minutes.
2. Drain the mushrooms, reserving 2½ cups / 625 ml (21.1 fl oz) of the flavorful soaking water. Set the soaked mushrooms aside.
3. Gently wipe both sides of the kombu with a damp cloth to clean it without removing the white umami-rich powder.
4. In a saucepan, bring the reserved mushroom water to a boil over medium-high heat.
5. Immediately remove the saucepan from the heat. Add the wiped kombu and the soaked shiitake mushrooms to the hot water.
6. Let the steep undisturbed for 5 minutes to fully infuse the broth.
7. Strain the liquid through a fine-mesh sieve to obtain your clear dashi. Reserve the mushrooms and kombu for another use.
Nutritional Information
• Recipe Facts
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Makes: About 2½ cups / 625 ml (21.1 fl oz)
• Cuisine: Japanese
• Course: Broth / Staple
• Calories: Approx. 5-10 kcal per cup
Pro Tips
• for Perfect Dashi
• Don’t boil the kombu. Adding it to the water after it has been removed from the heat prevents the broth from becoming bitter or slimy.
• Save the rehydrated shiitake mushrooms and kombu! Finely chop them to add a flavor boost to stir-fries, rice dishes, or homemade furikake.
• Make a second batch (niban dashi) by adding the used mushrooms and kombu to 3 cups (720 ml) of fresh water, bringing it to a simmer for 10 minutes, and straining.
FAQ
Q: How long does homemade vegetarian dashi last
A: You can store your homemade vegan dashi in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in an ice cube tray for pre-portioned amounts that will last for up to 3 months.
Q: What can I do with the leftover kombu and shiitake
A: Don’t discard them! The rehydrated kombu and shiitake are full of flavor. Finely chop them to make a traditional Japanese佃煮 (tsukudani) by simmering them in soy sauce and mirin, or add them to stir-fries, rice dishes, or homemade furikake seasoning.
Q: Is this vegan dashi recipe gluten-free
A: Yes, this recipe is naturally gluten-free. The ingredients—water, dried shiitake mushrooms, and kombu kelp—do not contain gluten. It’s a perfect savory base for a gluten-free vegetarian or vegan diet.
Q: Why can’t I boil the kombu
A: Boiling kombu or steeping it for too long can release compounds that make the dashi bitter and give it a slimy texture. Adding it to the water after it has been removed from the heat ensures a clear, clean-tasting broth with maximum umami flavor.
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- Deeply Savory Mushroom Barley Soup
Easy Vegan Dashi (Shiitake Kombu Broth)
Ingredients
Method
- Cover the dried shiitake mushrooms with the water and allow them to soak for 5 minutes.
- Drain the mushrooms, reserving 2½ cups / 625 ml (21.1 fl oz) of the flavorful soaking water.
- Set the soaked mushrooms aside.
- Gently wipe both sides of the kombu with a damp cloth to clean it without removing the white umami-rich powder.
- In a saucepan, bring the reserved mushroom water to a boil over medium-high heat.
- Immediately remove the saucepan from the heat.
- Add the wiped kombu and the soaked shiitake mushrooms to the hot water.
- Let the steep undisturbed for 5 minutes to fully infuse the broth.
- Strain the liquid through a fine-mesh sieve to obtain your clear dashi.
- Reserve the mushrooms and kombu for another use.
- Don't boil the kombu.
- Adding it to the water after it has been removed from the heat prevents the broth from becoming bitter or slimy.
