Make Kombu Shiitake Dashi (Stock)

Make Kombu Shiitake Dashi (Stock)

The Spruce / Christine Ma

Prep: 5 mins
Cook: 40 mins
Total: 45 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
174 Calories
1g Fat
41g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 174
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 542mg 24%
Total Carbohydrate 41g 15%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 5g
Vitamin C 2mg 10%
Calcium 31mg 2%
Iron 1mg 7%
Potassium 695mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dashi is a classic macrobiotic broth used for soups, sauces, noodles, vegetables and more. This dashi is an adaptation of the Angelika’s Kitchen recipe. It’s an excellent soup stock and can be used as a base for a noodle dish or for steaming and poaching fish. Dashi is also a healing food, containing medicinal dried shiitake mushrooms, anti-inflammatory ginger, and mineral-rich kombu seaweed. 

Ingredients

  • 2 quarts cold water

  • 1 strip kombu (kelp) seaweed

  • 1 1/2 cupsdried shiitake mushrooms

  • 1/2 cup mirin

  • 1/4 cup shoyu or tamari

  • 1/4 cup ginger, finely grated

Steps to Make It

  1. Gather the ingredients.

    Make Kombu Shiitake Dashi (Stock) ingredients

    The Spruce / Christine Ma

  2. Wipe kombu with a clean, damp cloth.

    Wipe kombu with a clean, damp cloth

    The Spruce / Christine Ma

  3. Heat water and kombu in a medium saucepan and bring to a high simmer. Do not boil.

    water and kombu in a medium saucepan

    The Spruce / Christine Ma

  4. Remove kombu from liquid and discard the kombu.

    Remove kombu from liquid and discard the kombu

    The Spruce / Christine Ma

  5. Add mushrooms, reduce heat to low, and simmer gently, uncovered, for 30 minutes.

    add mushrooms to the dashi in the saucepan

    The Spruce / Christine Ma

  6. Stir in mirin, shoyu or tamari, and ginger.

     mirin, tamari, and ginger added to the dashi in the saucepan

    The Spruce / Christine Ma

  7. Strain broth, reserving mushrooms for another use (for example, sliced in a bowl of noodles or added to a vegetable soup.)

    Make Kombu Shiitake Dashi (Stock)

    The Spruce / Christine Ma