Skip to main content

Basic Dashi

Like miso broth, dashi is another traditional Japanese stock that may be embellished in a number of ways, or eaten as is. It also makes a good base for certain Asian vegetable soups. Look for the sea vegetable kombu and dried shiitake mushrooms in Asian groceries or in natural food stores.

Recipe information

  • Yield

    makes about 6 cups

Ingredients

One 32-ounce carton low-sodium vegetable broth plus 2 cups water, or 6 cups water with 2 vegetable bouillon cubes
2 strips kombu (sea vegetable), each about 3 by 7 inches
6 to 8 dried shiitake mushrooms

Preparation

  1. Step 1

    Combine the broth and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer.

    Step 2

    Add the mushrooms to the broth, remove from the heat, and let stand for 30 minutes.

    Step 3

    Remove the kombu from the broth and discard. Remove the mushrooms with a slotted spoon. Trim them of their tough stems and save the caps for another use, or slice them and return to the broth.

  2. Variations

    Step 4

    Dashi with noodles: Simply cook a quantity of Asian noodles (like soba) in the broth. Once they are al dente, remove the soup from the heat, season to taste with natural soy sauce, and serve immediately. Garnish each serving with some finely chopped scallion.

    Step 5

    Dashi with miso and vegetables: Use the broth to simmer any quantity of thinly sliced vegetables, such as carrot, cabbage, daikon radish, turnip, etc. Once the vegetables are just done, add 2 to 4 tablespoons miso, to taste, dissolved in just enough warm water to make it pourable. Stir in the sliced shiitake mushrooms from the preparation of the broth. Remove from the heat and serve at once.

  3. Nutrition Information

    Step 6

    Per cup:

    Step 7

    Calories: 23

    Step 8

    Total fat: 0g

    Step 9

    Protein: 1g

    Step 10

    Fiber: 1g

    Step 11

    Carbohydrate: 5g

    Step 12

    Cholesterol: 0mg

    Step 13

    Sodium: 248mg

Vegan Soups and Hearty Stews for All Seasons
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A slow-simmering, comforting braise delivering healing to both body and soul.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.