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This is the easiest and best recipe for Kombu Dashi, a Japanese staple broth that adds umami and oomph to your favorite Asian recipes. A completely vegan recipe with dried mushrooms, fresh veggies, and kombu for a healthy, delicious stock for soups and more!
What is Dashi?
Dashi is a staple in Japanese cuisine. It’s also used as the base of many Korean and Asian soups. The traditional dashi recipe in Japanese cooking contains dried bonito flakes (fish flakes). In Korean soup stocks, anchovies and dried fish (like pollock) are commonly used as well, which add natural umami and saltiness to a dish.
Dashi is used to add an extra something to Japanese dishes, especially soups, and sauces. It gives a dish body, flavour and is a great foundation to build on. Making a vegan version is super easy, and tastes just as delicious!
What Makes This Recipe Great
Instead of fish flakes, this vegan dashi gets its umami flavor from a base of kombu (dried kelp) and dried shiitake mushrooms. Both of these ingredients are naturally rich in umami and have the most delicious flavour.
In addition to the kelp and mushrooms, I add carrots, daikon radish, leek, and onion. These veggies add a hint of sweetness and depth of flavour!
Even better, the process of making kombu dashi is super easy. Simply soak your mushrooms and kelp in water to extract all of the delicious flavours, then simmer with the veggies to finish off the broth. Use your broth for a ton of different recipes, and it stores well for later use!
Dried Shiitake Mushrooms & Kombu: These are the two ingredients that give the broth its deep umami flavour.Kombu is a dried, edible kelp. Both ingredients are found in Asian markets and many local grocery stores as well as online.
Radish: Use daikon radish, which is a white radish that has a different flavor profile than the peppery, red table radish you find commonly in grocery stores. Find daikon radish easily at your local Asian market.
Cold Water: This is used for soaking, then simmered into a broth with all of the ingredients. Don’t discard the soaking water! It becomes the broth.
Soy Sauce: You can finish off the vegan dashi with a little soy sauce if preferred. Alternatively, you can add this later based on the recipe you’re using.
Begin by adding the water to a large pot. Toss in your kombu and dried shiitake mushrooms and let the dry ingredients rehydrate and soak for at least an hour. Overnight is great if you have the time!
Now we’re ready to incorporate our other ingredients. Add the leek, carrot, green onion, onion, and radish if using, and bring the mixture to a boil. Lower to a simmer and cook for 20-30 minutes.
Use it in your favorite recipes or store it for later use!
Recipes with Dashi
Here are some of my favorite recipes to put your kombu dashi to use in the kitchen:
This is the easiest and best recipe for Kombu Dashi, a Japanese staple broth that adds umami and oomph to your favorite Asian recipes. It’s made completely vegan using dried mushrooms, fresh veggies, and kombu for a healthy, delicious stock for soups and more!
5 dried shiitake mushrooms
2 inch piece of dried kombu or kelp
stalk of 1 medium sized leek
5 green onions, stalks only
2 carrots, chopped
1/2 yellow or white onion
1cup radish, peeled and diced (optional)
Begin by adding water to a large pot. Toss in your shiitake mushrooms and kombu or kelp and let the dry ingredients re-hydrate and soak for at least an hour. Overnight is great, if you have the time!
Now we’re ready to incorporate our other ingredients. Add the leek, carrot, green onion, onion and radish if using and bring the mixture to a boil. Lower to a simmer and cook for 20-30 minutes.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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