I really love Japanese food and dashi is a staple, not only for miso soup but for many Japanese dishes. Usually dashi is made using konbu seaweed and bonito fish blakes, but I'm not a big fan of fish, so I usually make vegan dashi using konbu seasweed and dried shiitake mushrooms. Of course, this is not the original - but it tastes delicious and goes really well with any kind of Japanese dish.
I usually prepare 2,5 litres of dashi at once and freeze it in ice cube forms. You can store it up to 6 months in the freezer.
Prep and cook time: 45 minutes.
For 2.5 litres of dashi you need:
- 2,5 litres water
- 3 pieces of dried konbu seaweed (~ 10 * 7 cm in size)
- 5 dried shiitake mushrooms
Cut the konbu pieces from the side to increase surface.
Pour 2.5 litres of cold water into a large pot, add konbu seaweed and shiitake mushrooms and let it soak for 30 minutes.
Bring to a boil and remove konbu seaweed when it starts to boil. Boil the water with the shiitake mushrooms for 10 minutes.
Remove the shiitake mushrooms (you can cut these and use them as e.g. a soup vegetable for miso soup). That's it, your dashi is ready.
Enjoy your meal!
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