Go Back
–+ servings
finished jar of dashi broth without the lid
Print Recipe
4.67 from 3 votes

Dashi Stock (Japanese Soup Broth)

Dashi Stock is the key ingredient in many Japanese recipes, soups, and sauces. Using only 2 ingredients plus water, this meatless broth adds a deep, rich flavor to Asian and American dishes alike. It's so simple, anyone can make it!
Prep Time2 hours
Total Time2 hours
Course: Sauces
Cuisine: Japanese
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 1 cup
Calories: 3kcal
Author: Drenda-Michell Brennan

Ingredients

US Customary - Metric

Instructions

  • This is the easiest vegetable broth you will ever make. The measurements don’t have to be precise, they are just guidelines to help you get started. There are a number of different methods that can be used as you will below.
  • I generally multiply the measurements by four, to make 4 cups of dashi broth at a time so that I always have it on hand. This is enough for two generous adult-size noodle bowls if you are using it for a soup base.

Preparation methods

  • Cold brew- My preferred method is a cold brew for full-flavor intensity and simplicity.  I use a half-gallon canning jar, but any container large enough to hold the amount of dashi you are making will work.   Add the ingredients, shake or stir, and allow to sit at room temperature for 8 hours or overnight.  By morning it’s done. Remove the kombu and mushrooms from the dashi and refrigerate the stock until you are ready to use it.
  • Quick version-Another method you can use in a time pinch is soaking the kombu and shitake in water for 2-3 hours.  The flavor will be enhanced if you can start out with hot water.  Maximize the soak time, longer is better to develop the flavor. 
  • Intense flavor method- To release more flavor, you can also heat the dashi mixture slowly on the stovetop. Bring to a simmer, but do not allow it to boil.

Video

Notes

Tips & Suggestions:
Uses- A great way to use it would be in this 20-Minute Miso Soup Recipe. Also, keep it on hand to use in a quick ramen noodle bowl (recipe coming soon), and it can be used as a substitute for your usual vegetable broth even in American dishes.
Storage- To store kombu dashi, keep it covered and refrigerated until you are ready to use it. It will save up to 14 days in the fridge. It can be frozen in a freezer-safe bag or container for at least 3 months.
Repurpose- An additional perk is that once you’re done making your dashi broth you can re-purpose the spent kombu and shitake. 
  1. The shitake mushrooms are ready to eat!  Simply remove the stems, they are too tough to eat, and chop or slice the mushroom heads up to throw into your soups and stir-fries.
  2. The kombu can be re-purposed to use in making furikake, a simple rice seasoning you can sprinkle on rice and other dishes (recipe coming soon).
  3. The spent kombu and shitake can be stored in covered containers in the fridge for up to a week or freeze them if you plan to wait and use them later on.
About the Chef:
Drenda Michell Brennan lived in Japan in the 1990s and learned many traditional Asian cooking methods. She is the mother of 3 Japanese-American grown children and grandmother (HuneyGram) to 8 grandchildren. She also happens to be the sister of Terri Edwards, the owner and operator of EatPlant-Based. Read more about her story in this article, From Veggie Hater to Plant-Based.

Nutrition

Serving: 1g | Calories: 3kcal | Carbohydrates: 1g | Sodium: 10mg