Kombu Dashi Stock

Kombu Dashi Stock


This plant–based version is a subtle yet delicious stock. It is a simple variation of dashi broth, and a perfect flavorful liquid for simmering seitan.
  • Serves: 4 to 5
  • Active Time: 1 hr
  • Total Time: 1 hr
  • Views: 12,312
  • Success Rating: 0% (?)
    0% - I fed it to the dog


Step 1: Preparing the Stock

• 2 small shallots, peeled
• 4 to 5 garlic cloves
• 1 small piece of fresh ginger, sliced
• 1 fresh or dried chile
• 1/2 tsp black peppercorns
• 4 pieces dried kombu strips, cut in 3–inch lengths
• 2 1/2 cups vegetable stock
• 2 1/2 cups water
• 1/4 cup tamari or soy sauce


To prepare the stock, in soup pot, add all ingredients and bring to a simmer on medium–high heat.

Lower to medium heat and simmer for 20 to 25 minutes.

If using as a stock for soup, remove from heat, let cool for 20 minutes and strain.


  • Cathy S
    Cathy S
    We can no longer buy Kombu in Australia(something to do with a few cases of Iodine toxicity a few years ago). Can you recommend the best seaweed I could use in it's place? MTA
  • Eric W Rouxbe Staff
    Eric W
    Consider dulse, hijiki, and wakame.
  • Juen V
    Juen V
    Hi Cathy, Wakame is readily available in Australia, and although not as robust as kombi, has a great flavour. On another note, I am in Tasmania. Where are you? Would love to have some local interaction. I am doing the Forks Over Knives cooking course.
  • Lainie D
    Lainie D
    When you say shallots, i understand spring onions- tiny bulbs, long fronds. But the picture shows something akin to what looks like a red onion. What do you mean by shallots?
  • Eric W Rouxbe Staff
    Eric W
    Lainie, shallots (in the Western region of the US) are usually sold without the fronds...multi-sections within one outer skin. Please see the following photos and article. https://www.bonappetit.com/story/what-are-shallots https://www.myrecipes.com/extracrispy/whats-the-difference-between-onions-and-shallots

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