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Kombu seaweed and dried shiitake mushrooms simmering in a saucepan for vegan dashi
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Vegan Dashi

Umami broth used for multiple recipes
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Soup
Cuisine: Japanese, vegan Japanese, vegetarian Japanese
Servings: 4 cups
Calories: 2kcal
Author: Aaron Fukuyama

Ingredients

  • 2 pieces kombu each piece 4" x 2"
  • 2-3 whole dehydrated shittake mushrooms 3 small or 2 medium
  • 4 cups water
Metric - US Customary

Instructions

  • Add the kombu and shittake to a saucepan and add the water
    Cold water being added to a saucepan with kombu seaweed and dried shiitake mushrooms for vegan dashi
  • Heat over a low heat and simmer for about 60 minutes (do not boil)
    Shiitake mushrooms and kombu seaweed simmering in water for vegan dashi
  • Take out the shittake and kombu (you may store these in an airtight container for use at a later date)
    Rehydrated shiitake mushrooms and kombu seaweed in an airtight container for vegan dashi
  • Your dashi is now ready to use for your upcoming recipe or you may cool and store in the your refridgerator for up to 5 days.
    Finished vegan dashi broth infused with shiitake and kombu

Nutrition

Serving: 1cup | Calories: 2kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 14mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 8mg | Iron: 0.02mg
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