Vegetarian Dashi: Vegetarian Japanese Stock

The vegetarian version of base stock for many Japanese recipes.

  • 8½ cups water
  • 1 6-inch piece kombu (dried kelp)
  • 1 cup dried shiitake mushrooms
  1. Clean kombu by wiping it lightly with a damp cloth.
  2. Using a sharp knife, mark an X on the kombu.
  3. In a large saucepan, combine the water, kombu and shitake mushrooms. Let soak overnight or for at least one hour.
  4. Bring to a boil. Remove and discard kombu.
  5. Use dashi immediately or cool and store refrigerated for up to one week.

SERVES: 8 cups
PREP TIME: 1 hour
COOKING TIME: 20 minutes

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