As per your request, this is our very easy Vegan Dashi. Dashi is traditionally made with Katsuobushi, flakes of fermented tuna, but making it with dried shiitake mushrooms is quite common too. We love the earthy and slightly umami flavor of this mushroom Dashi. You can simply enjoy it with the soaked mushrooms, a few rings of scallions and a dash of soy sauce. Dashi is also perfect for ramen bowls, for sauteing vegetables, or as a base for sauces.
In our recipe, we use little kombu because this kelp can be a bit too challenging for less trained taste buds. For a full flavor, however, we recommend that you let the broth steep for at least an hour, preferably several hours or overnight.
Makes about 3 cups / 700 ml broth
10 g kombu 20 g dried shiitake 10 g dried porcini 4 cups cold water
Place kombu, dried mushrooms and water in a pot and heat slowly over medium heat. Once the water begins to boil slightly and the first bubbles appear, set the pot aside. Allow the broth to steep for at least 1 hour. Then remove the mushrooms from the water and squeeze them like sponges. Pour the broth through a fine-mesh sieve. Cut the mushrooms into pieces and use as a soup garnish or side dish. The dashi will keep in the refrigerator for at least a week.