This recipe includes instructions for heated dashi, which takes about 25 minutes as well as a chilled dashi option, which takes about 12 hours.
for the vegan dashi
- 3X3 piece of kombu
- 4–5 cups water
- 4 dried shiitake caps
to finish the broth
- 1 TB of miso per cup of dashi, any kind you like
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
to serve (optional)
mushroomssliced carrotsliced scallionsnoodlestofu cubessesame seedswakame seasoning
To start the dashi
- First clean the kombu by wiping it down gently with a damp cloth, do not rinse it. Cut a few slits around the edges of the kombu. (see below)
To make hot dashi
- Place 5 cups of filtered water, kombu and shiitake into a medium-sized saucepan. Bring to a small simmer over medium heat (do not boil) for 20 minutes. Lower the heat a bit as needed if it starts to boil. Skim any froth off the top of the water with a skimmer. Remove the kombu and shiitake before serving. (You can reserve the shiitake for making stock later or slice it up and put it into the miso soup.)
To make cold dashi
- Place 4 cups of filtered water, kombu and shiitake into a container, cover and allow to sit 12 hours in the refrigerator. Remove the kombu and shiitake before serving.
To prepare the miso soup
- Ladle the vegan dashi into bowls. If using cold dashi, gently heat it on the stovetop first. Season with the miso, soy sauce and toasted sesame oil, adding any extra components as desired.