Vegan Mushroom Dashi
Making Dashi without fish, as the basis for many Japanese dishes.
Servings: 5
Calories: 48kcal
Ingredients
- 7 oz Kombu Slit the kep a bit, powder is okay to eat
- 2 C sliced shiitake mushrooms Sliced (stems and all)
- 5 C Water
Instructions
Day One
- Cut some slits in the Kombu and put in a pot or bowl with all the water to soak for 24 hours in the fridge. If your Kombu is covered with a fine white powder, it is okay as that powder contains umami.
Day Two
- Pour the water and kelp into a soup pot. Bring up to a simmer (very small bubbles), and cook for ~10min, keeping the water level the same and not boiling. Remove any scum while cooking.
- After the ~10min remove the Kombu and set aside to cool. Add the sliced mushrooms, turn off the heat, cover, and let the water cool to where you can touch it with your finger.
- Bring back up to a boil, turn off the heat, and let sit again to cool. Then strain off the liquid using a sieve and paper towel or cheese cloth.
Soup
- Chop or cut with shears, the slippery kelp and add to the soup.
- Chop the mushrooms and keep in broth
Notes
Dried or fresh mushrooms?: Some prefer using rehydrated dried shiitake mushrooms, I like fresh.
You can add as many mushrooms as you like, this amount is my preferred amount but you could do more or less as you prefer.
Nutrition
Calories: 48kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 310mg | Fiber: 3g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg