Kombu Dashi Stock

Kombu Dashi Stock

Details

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: 12,750
  • Success Rating: 0% (?)
    0% - I fed it to the dog
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Steps

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

Method

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.

8 Comments

  • 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
  • Marcia C
    Marcia C
    Eric W: thanks for the article on shallots. Never knew the difference!
  • Sue M
    Sue M
    I'm in Victoria and my local supermarket has shallots which look like baby onions. They have a brown outer skin but have a reddish purple inner layer over the white centre.
  • Lauren L
    Lauren L
    Hi Sue, Thank you for sharing! The good news here is that this recipe is quite flexible. There are many varieties of shallots that will work but really anything in the onion family will do the job here in the right ratio. Keep on cooking! Lauren

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