Go Back
–+ servings
Easy Vegan Dashi (Shiitake Kombu Broth) – vegetarian recipe
Stav Kogan

Easy Vegan Dashi (Shiitake Kombu Broth)

A completely vegan dashi that harnesses the power of dried shiitake mushrooms and kombu kelp to create a rich, complex, and savory 'umami' broth. Perfect for miso soups, noodle bowls, and dipping sauces.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Calories: 8
Ingredients Method Nutrition

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
  • for Perfect Dashi
  • 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.

Method
 

  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.
  3. Set the soaked mushrooms aside.
  4. Gently wipe both sides of the kombu with a damp cloth to clean it without removing the white umami-rich powder.
  5. In a saucepan, bring the reserved mushroom water to a boil over medium-high heat.
  6. Immediately remove the saucepan from the heat.
  7. Add the wiped kombu and the soaked shiitake mushrooms to the hot water.
  8. Let the steep undisturbed for 5 minutes to fully infuse the broth.
  9. Strain the liquid through a fine-mesh sieve to obtain your clear dashi.
  10. Reserve the mushrooms and kombu for another use.
  11. Don't boil the kombu.
  12. Adding it to the water after it has been removed from the heat prevents the broth from becoming bitter or slimy.

Nutrition

Calories: 8kcalCarbohydrates: 1.5gProtein: 0.5g

Tried this recipe?

Let us know how it was!