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Easy Vegan Dashi Recipe (Shiitake Kombu Dashi)

Vegan Dashi (Shiitake Kombu Dashi)

This Vegan Dashi is a simple and quick broth made with dried kombu and shiitake mushrooms, perfect for soups, sauces, or to elevate your dishes!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Base, Soup
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Vegan Dashi
  • 4 cups water The foundation of your dashi, bringing everything together.
  • 1 piece dried kombu (kelp) about 10g
  • 4-5 pieces dried shiitake mushrooms These mushrooms contribute a rich, earthy taste.

Equipment

  • Pot
  • Fine Mesh Sieve or Cheesecloth

Method
 

  1. Step 1: In a pot, combine the water, dried kombu, and dried shiitake mushrooms.
  2. Step 2: Allow the kombu to soak in the water for at least 30 minutes. This helps to extract the flavors.
  3. Step 3: Slowly heat the pot over medium heat until just before boiling. Avoid letting it boil, as this can make the dashi bitter.
  4. Step 4: Remove the kombu just before the water reaches a boil. This step is crucial for achieving the perfect flavor.
  5. Step 5: Add the dried shiitake mushrooms and let the mixture simmer for about 20 minutes. The longer you simmer, the richer the flavor!
  6. Step 6: Strain the dashi through a fine mesh sieve or cheesecloth to remove the mushrooms and any sediment.
  7. Step 7: Use the dashi immediately or store it in the refrigerator for up to a week.

Notes

Store your dashi in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays for easy portioning.