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How to Make Fish-Free Dashi Broth
[Vegan, Gluten-Free]

RH By: Rachael Hutchings

Author Bio

Rachael Hutchings, the author of the blog La Fuji Mama, has eaten her way around... Read More

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How to Make Fish-Free Dashi Broth [Vegan, Gluten-Free]

Dairy Free

Vegan

Dashi, a savory, umami broth, is an integral part of Japanese cuisine, from miso soup to simmered vegetables. Unfortunately, most dashi is made using bonito fish flakes but it's actually quite easy to make it using sea veggies and mushrooms! This kombu Shiitake dashi stock is made with dried kelp... Read More

Ingredients You Need for How to Make Fish-Free Dashi Broth [Vegan, Gluten-Free]

2 cups filtered water
3 small, dried Shiitake mushrooms
1 piece kombu (dried kelp), about 2-inches long

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How to Prepare How to Make Fish-Free Dashi Broth [Vegan, Gluten-Free]

Place the water, mushrooms, and kombu in a glass jar, cover the jar, and soak at room temperature for at least 30 minutes, preferably for 1-4 hours. You can also soak everything in the refrigerator —soak for a minimum of 4 hours up to 12 hours.
After soaking, remove the mushrooms and kombu and set them aside for use in another recipe, or discard them.
Pour the dashi (stock) through a fine-mesh strainer, or a strainer lined with three layers of cheesecloth, into a clean container, to remove any debris that may have settled at the bottom of the jar.
Pour the dashi back into the jar and place in the refrigerator until you are ready to use it. This dashi can be stored in the refrigerator for several days.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.