The standard dashi, or Japanese soup stock, includes katsuobushi (dried bonito flakes) or iriko/niboshi (anchovy). Therefore, you may have heard that “dashi is not vegan/vegetarian-friendly.” Well, that’s not entirely true, and we do use plant-based kombu dashi or shiitake dashi for many recipes. Today, I want to share this umami-rich Vegan Dashi (精進だし) made with both dried shiitake mushrooms and kombu.
What is Vegan Dashi?
Called Shojin Dashi (精進だし, 精進出汁), this plant-based Japanese soup stock is made with umami-rich kombu (edible dried kelp) and dried shiitake mushrooms.
This recipe is for you if…
You are a vegan/vegetarian.You want to make authentic Japanese food.You’re allergic to fish or don’t like the fishy taste.You are looking for a plant-based dashi recipe.
You can still use kombu dashi for vegan recipes, but adding dried shiitake mushrooms yield an extra layer of umami and deep flavors.
What Are Kombu and Dried Shiitake Mushrooms?
If you have never used kombu and dried shiitake mushrooms before, these ingredients might look intimidating. But don’t be! They are very simple; you just have to slowly rehydrate them to extract the flavors. If you have some time now, you can follow the links below and read more about the ingredients, health benefits, storage, and more.
Kombu in pantry pageDried Shiitake Mushrooms in pantry page
Where to Buy
How to Store
I often get asked this question. I store my dried ingredients like kombu, katsuobushi, dried shiitake mushrooms, dried anchovies, wakame seaweed (wakame), and all kinds of flours in these OXO airtight containers (I use 0.6QT / 1.1QT / 2.8 QT / 4.4 QT containers). The best part about making Japanese soup stock is that the ingredients are always ready in the pantry and you just need 30 minutes to make the stock.
How to Make Vegan Dashi
Ingredients You’ll Need
Kombu (dried kelp)Dried shiitake mushroomsWater
Overview: Cooking Steps
Soak the kombu seaweed and dried shiitake mushrooms in water for at least 30 minutes, preferably 6 hours. This is cold brew vegan dashi.Cook the cold brew vegan dashi in a pot until almost simmering. Using a fine-mesh skimmer, skim the foam on the cold brew dashi.Strain the vegan dashi, and it’s ready to use.
💡 Cooking Tip: Save the spent kombu and shiitake mushrooms in an airtight container and store it in the refrigerator for a week or in the freezer for up to a month. You can repurpose the leftover kombu to make Simmered Kombu and Homemade Furikake (Rice Seasoning) and use the hydrated shiitake mushrooms just like how you would use fresh shiitake mushrooms.
Recipes You Can Use Vegan Dashi
Simmered Kabocha SquashVegan Miso SoupSimmered TaroSteamed Vegetables with Miso Sesame SauceSimmered KoyadofuUdon Noodle Soup with Toasted Mochi
The Ultimate Dashi Guide
Dashi plays an important role as a flavor enhancer in Japanese cooking, so you don’t need to season the food with too much salt, fat, and sugar. Rich in minerals and other vitamins, dashi is considered a healthy ingredient in our daily diet. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Awase Dashi – a stock made from a combination of dried kelp + bonito flakesKombu Dashi * – a stock made from dried kelpKatsuo Dashi – a stock made from dried bonito flakesIriko Dashi – a stock made from dried anchovies/sardinesShiitake Dashi * – a stock made from dried shiitake mushroomsVegan Dashi * – a stock made from dried shiitake mushrooms and kombu
If you are new to different types of dashi, check out my Ultimate Dashi Guide.
