Kombu Shiitake Dashi
A quietly extraordinary broth — amber-clear, deeply savoury and faintly of the sea — that transforms any dish it touches. Built from nothing but dried kombu and shiitake mushrooms, it delivers the kind of clean, lingering umami that makes ramen, noodle soups and simmered vegetables taste truly considered. Make a batch, freeze it in portions, and you will always have something remarkable to hand.
Allergens:Seaweed (kombu — high in iodine; unsuitable in large quantities for those with thyroid conditions)
Details
- Author: CuisineSavvy
- Cuisine: Japanese
- Course: Stock & Broth
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Diet: Vegan
Nutritional Values
This dashi is naturally very low in calories and free from fat, making it a light yet flavourful base for a wide range of dishes. Kombu is a natural source of iodine, which supports normal thyroid function; those with thyroid conditions should be mindful of their kombu consumption. Dried shiitake mushrooms are rich in B vitamins and beta-glucan polysaccharides. The recipe is completely free from animal products, gluten, soy and nuts, making it suitable for a broad range of dietary needs.
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Ingredients
Instructions
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Kombu Shiitake Dashi A quietly extraordinary broth — amber-clear, deeply savoury and faintly of the sea — that transforms any dish it touches. Built from nothing but dried kombu and shiitake mushrooms, it delivers the kind of clean, lingering umami that makes ramen, noodle soups and simmered vegetables taste truly considered. Make a batch, freeze it in portions, and you will always have something remarkable to hand. Ingredients [ ] 15 g dried kombu (kelp) seaweed [ ] 20 g dried shiitake mushrooms [ ] 1 litre cold filtered water Instructions [ ] 1. Combine 15 g dried kombu and 20 g dried shiitake mushrooms with 1 litre cold filtered water in a pot or container. [ ] 2. Cold-soak for a minimum of 30 minutes, or overnight in the fridge for a deeper flavour. [ ] 3. Transfer the soaking liquid and solids to a saucepan and gently heat over a low flame. [ ] 4. Remove the kombu just before the water reaches a simmer to prevent bitterness. [ ] 5. Continue heating until the shiitake are fully rehydrated and have released their flavour, then remove them. [ ] 6. Strain the finished dashi through a fine-mesh sieve or muslin cloth. [ ] 7. Use immediately, refrigerate for up to 4 days, or freeze in measured portions for later use. https://www.cuisinesavvy.com/recipe/kombu-shiitake-dashi
External Recipes
- Vegan Shiitake Kombu Dashi (Health Score: 83)
HealthScore: 80
Built entirely on dried kombu and shiitake — two whole-food umami powerhouses — this broth contains no oil, no additives, and virtually no sodium beyond what occurs naturally in the seaweed. As a standalone dish it provides little caloric nourishment, so use it as a flavour-rich base rather than a meal in itself.