Vegan Dashi with Kombu and Dried Shiitake
Japanese Dashi is typically made with fish, like bonito flakes—but if you’re looking for a plant-based alternative, this vegan dashi is perfect. Just soak kombu and dried shiitake mushrooms in water and let the umami-rich flavors develop. It’s super easy, so give it a try!
Want to learn more about dashi? Check out What Is Dashi? A Quick Guide To Japanese Soup Stock.
Recipe Ingredients
You’ll need the following ingredients to make this dashi:
How To Make Vegan Dashi: STEP BY STEP
Here are some quick visual instructions! For the video, detailed ingredients, and instructions, go to the printable recipe card below.
Step 1
Combine kombu, dried shiitake mushrooms, and water in a glass jar.
Step 2
Refrigerate the jar for at least 5 hours.
Step 3
Remove the kombu and shiitake.
Step 4
Your vegan dashi is ready to use in soups, broths, or other dishes.
Here’s a before-and-after comparison. When the water turns a light golden color, like in the photo on the right, your dashi is ready. You’ll see that nice golden-brown broth extracted from the kombu and shiitake.
How to Use Vegan Dashi
Once you’ve made your vegan dashi, here are some delicious ways to use it:
What to Do with Leftover Shiitake and Kombu
Don’t toss them! The kombu and shiitake left after making dashi are packed with flavor and can be reused in other dishes. Here are a few easy and delicious ideas:
I use dashi powder or niboshi dashi in these recipes, but you can substitute it with shiitake kombu dashi.
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Leave a Rating!
I hope you enjoy this dashi recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Vegan Dashi with Kombu and Dried Shiitake
Equipment
Ingredients
Instructions
- Combine Ingredients: Place the dried shiitake mushrooms and kombu in a glass jar or container. Pour in the water to cover.
- Refrigerate: Place in the fridge for at least 5 hours, or overnight for a deeper, richer flavor.
- Strain the Dashi: Once the liquid turns a light golden brown, remove the shiitake and kombu. Your vegan dashi is ready to use in soups, simmered dishes, or rice recipes.
Notes
- Storage: You can store the dashi in the refrigerator for up to 3 days. For longer storage, freeze it for up to 1 month. Using an ice cube tray makes it easy to portion and use as needed.
- Be sure to remove the kombu after the dashi is made — if left in the liquid for too long, it can turn slimy.
- The soaked kombu and shiitake are packed with flavor. Slice them up and use them in miso soup, takikomi gohan (seasoned rice), furikake, or stir-fries.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
I love this home made dashi! It’s pure and simple, easy to make, and there are no hidden additives. It is the perfect base for soups with the dried shiitake & seaweed giving such a wonderfully rich umami flavor. Kombu is not readily available here, so I use wakame.
This stock is perfect to keep in the fridge as a meal prep ingredient. Now making soup couldn’t be easier! Thank you Juri.
You’re very welcome! Thank you so much for trying the recipe—I’m so glad you enjoyed it!
Very well explained with some great tips usefyll information about the ingredients.
Thank you so much, Cumar! Please give a rating, if you don’t mind!
Very well explained and easy. The taste was delicious!
I’m happy to hear that! Thank you for your comment, Jody!
Great!!! Thank you so much!!!!!!!!
You are very welcome! Thank you so much for your comment, Mckenzie!
Clear and easy to use….tqvm!
Thank you so much!!!
Delicious 😀
Thank you so much for trying, Emma!!
Wow! This page is great, love japanese food! I am vegetarian though and i’m going to Japan in April! Any chance we could connect so you can give tips where to eat? thank you!
Thanks Ana! Sure! I can give you some places you could go if it’s in tokyo area. Just send me an email 🙂