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Vegan Dashi Veggiekins Blog

Easy Kombu Dashi (Vegan Dashi)

  • Author: Remy Park
  • Total Time: 1 hour 20 minutes
  • Yield: ~5 cups


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!


Units Scale
  • 5 dried shiitake mushrooms
  • 2 inch piece of dried kombu or kelp
  • 6 cups water
  • stalk of 1 medium sized leek
  • 5 green onions, stalks only
  • 2 carrots, chopped
  • 1/2 yellow or white onion
  • 1 cup radish, peeled and diced (optional)


  1. 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!
  2. 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.


Storage Tips

  • Store in an airtight container in the refrigerator and use within 4-5 days.Β 
  • To freeze, store in an airtight, freezer-safe container for up to 3 months.
  • Prep Time: 1 hour
  • Cook Time: 20 minutes

Keywords: kombu dashi, vegan dashi