Zen Lifestyles

Overnight Vegan Dashi Stock (Super-easy)

Nico
Emika
Emika

In Japanese dishes, dashi (出汁, soup stock) plays an essential role as a foundation of umami.

Norio
Norio

…but because dashi often contains fish, my vegan friends say they can’t find their option.

Norio
Norio

Plus, it sounds fiddly to make stock for everyday meals.

Emika
Emika

You know what? it doesn’t have to be! Today’s dashi is vegan-friendly, using just 2 ingredients. Let’s get started!

Tip

After making dashi, save the kombu and shiitake for use in other recipes! Take them out and cut them into suitable sizes depending on what you cook. Great ingredients for miso soup, pickles, and tsukudani (佃煮, savory simmered seasoning). Delicious and less waste!

Overnight Vegan Dashi Stock

Ingredients
  

  • 1 piece kombu (kelp) approx. 10×5 cm, cut into smaller strips if necessary
  • 2 dried shiitake mushrooms
  • 500 ml water

Instructions
 

  • Rinse the shiitake to remove any debris.
  • Put everything in a large jar or container.
  • Soak overnight in a fridge.
Tried this recipe?Let us know how it was!
Emika
Emika

This basic dashi elevates the richness of various soup and simmered stew. In the coming posts, I’ll share more recipes with this basic dashi !

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Author
Emika
Emika
Blogger
A 24-year-old Japanese flexitarian, from Nagano, currently working in Tokyo. Passionate about plant-based fermented food, and simple lifestyles.

[Backgrounds]
・8 years of a flexitarian lifestyle with well-being and love for other beings
・Connected to Dutch people and culture
・Starting up a plant-based cooking club at university
・Work experience at a Japanese fermented food company
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