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

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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 and dried mushrooms. It's perfect for all your cooking needs!

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


  1. 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.
  2. After soaking, remove the mushrooms and kombu and set them aside for use in another recipe, or discard them.
  3. 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.
  4. 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.





Plant-based Japanese classics and fusion food. Rachael Hutchings, author of the blog La Fuji Mama, has eaten her way around the world, having lived in a variety of fun food locations, including Paris, Tokyo, Yokohama, Memphis, and Los Angeles. She features recipes that are a fusion of different tastes, influenced by the variety of places she has lived and visited, and the people she has met.



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