Simple Vegetarian Dashi

Simple Vegetarian Dashi


Dashi is a Japanese stock that is used as the base to flavor many Japanese dishes, such as miso soup. This plant-based dashi stock is very easy to make. In fact, it can even be made just by soaking the seaweed in water.
  • Serves: 4 cups
  • Active Time: 5 mins
  • Total Time: 5 mins
  • Views: 11,359
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Making the Kombu Dashi | Mizudashi

• 20 grs kombu seaweed
• 4 cups cold water


To make the dashi, gently wipe the kombu with a damp cloth, but leave the white powdery substances as this contributes to the umami flavor in dashi.

Next, place the kombu into a large measuring cup or glass jug and then add the water. Let steep, in the refrigerator. overnight (approximately 10 hours). The kombu’s natural flavor comes out just from soaking it in the water.

Discard the Kombu and strain the stock. The dashi is now ready to be used. Store in the refrigerator for up to a week, or freeze for later use.

*Note: To save time, you can also make the dashi using boiling water (Nidashi). To do this, place the kombu and water into a pot and slowly heat over low heat for approximately 20 to 25 minutes. Skim the surface as needed. Just before, or as soon as the dashi comes to a simmer, remove the kombu and discard it. If you leave the kombu in it will become slimy and potentially bitter tasting. Once done, strain and store as mentioned above — just be sure to cool the stock properly before storing.

Chef's Notes

Here is a simple, yet delicious recipe for Miso Soup.


  • Janet C
    Janet C
    Thank you for this advice.. I want to make miso soup tonight, and only saw the recipe for dashi now, so I appreciate the quick method!
  • Liane A
    Liane A
    What is the purpose of "whipping" the kombu with a damp cloth? Are we worried the kombu may be dirty?
  • Eric W Rouxbe Staff
    Eric W
    Liane, first, I'll say that the wiping (spelling corrected; thanks!) is usually an optional step. But, what you want to look for is any sand that may be adhering to the kombu and gently remove it with a towel. Otherwise, the powdery white substance on the surface is fine to eat.
  • Bibi O
    Bibi O
    Hi, any other seaweed can be use?
  • Ken R Rouxbe Staff
    Ken R
    Bibi - Kombu is really the best option to use but you can try others to add a unique oceanic flavor. ~Ken

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