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.
- 2 quarts water (cold)
- 1 strip kombu (kelp) seaweed
- 1 1/2 cups mushrooms (dried shiitake)
- 1/2 cup mirin
- 1/4 cup shoyu (or tamari)
- 1/4 cup ginger (finely grated)
Wipe kombu with a clean, damp cloth. Heat water and kombu in a medium saucepan and bring to a high simmer. Do not boil. Remove the kombu and discard.
Add the mushrooms, reduce the heat to low, and simmer gently, uncovered, for 30 minutes.
Stir in the remaining ingredients.
Strain the broth, reserving the mushrooms for another use. Serve them sliced in a bowl of noodles or add them into vegetable soup.