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Vegan Dashi with Kombu and Dried Shiitake

5 from 12 votes
Prep: 5 minutes
Total: 5 minutes
Servings: 800 ml
Author: Juri Austin
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.
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dried shiitake, kombu and water in a bottle for making dashi

Equipment

  • Glass jar

Ingredients
  

  • 3 Dried Shiitake Mushrooms
  • 10 g Kombu, about two 4-inch pieces
  • 3 cups Water

Instructions
 

  1. Combine Ingredients: Place the dried shiitake mushrooms and kombu in a glass jar or container. Pour in the water to cover.
  2. Refrigerate: Place in the fridge for at least 5 hours, or overnight for a deeper, richer flavor.
  3. 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.
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Nutrition

Serving: 800mlCalories: 46kcalCarbohydrates: 14gProtein: 1.9g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: vegan dashi

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