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Easy Vegan Dashi Recipe (Shiitake Kombu Broth)

Vegan Dashi (Shiitake Kombu Dashi)

A simple and flavorful broth made with shiitake mushrooms and kombu, perfect for elevating soups, stews, and rice dishes.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course: Base, Broth
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Dashi
  • 1 piece kombu (dried kelp) about 10 cm
  • 4 cups water
  • 4-6 pieces dried shiitake mushrooms

Equipment

  • Pot
  • Fine Mesh Sieve

Method
 

  1. Step 1: Wipe the kombu with a damp cloth to remove impurities. Do not rinse!
  2. Step 2: In a pot, combine the kombu and water. Let it soak for about 30 minutes.
  3. Step 3: Slowly heat the pot over medium heat. Just before the water boils, remove the kombu.
  4. Step 4: Add the dried shiitake mushrooms to the pot and bring to a gentle simmer.
  5. Step 5: Let it simmer for about 20 minutes, then remove from heat.
  6. Step 6: Strain the dashi through a fine mesh sieve, discarding the mushrooms.

Notes

Store leftover dashi in an airtight container in the fridge for up to a week or freeze in ice cube trays.