Last Updated on June 1, 2025 by Nico
Shiitake dashi (or stock) is a nutrient dense broth that is simple to make at home. Shiitake mushrooms are combined with kombu seaweed to create a nourishing broth that can be sipped on its own or enjoyed a base to soups or stews.
This winter we have been enjoying homemade broths of all kinds. I like to make bone broth about once a week to add into soups or to cook rice and pasta. But another broth that I have been enjoying is shiitake dashi, which is a mushroom broth that comes from Japanese cuisine.
Shiitake dashi is made by rehydrating dried shiitake mushrooms. The process of cold soaking shiitake mushrooms allows nutrients in the mushrooms to be extracted into the water. This water can then be used as a base for soups or stews.
FAQ
Dashi is a Japanese broth that serves as the base of soups and stews such as miso soup or ramen. It usually contains only two ingredients – shiitake mushrooms and (for the method I like to make) seaweed. And water.
There are a handful of possible variations of this broth and my favourite combination uses the seaweed kombu. I’ve listed some of the health benefits of consuming both shiitake mushrooms and kombu below.
Copper – Shiitake mushrooms are high in copper which is a mineral that supports healthy bones and blood vessels.
Selenium – Selenium is an anti-oxidant that can protect again cell damage. It has also been shown to help to elevate mood.
Overall Immune Health – Shiitake mushrooms are high in anti-inflammatory compounds that can help to protect your overall immune system.
Iodine – Kombu is high in iodine which helps to support the functioning of the body’s thyroid.
Vitamins A and C – The seaweed is also high in vitamins A and C which support our immune system and eye health.
Other Benefits – Kombu also contains zinc, copper, magnesium, iron, and a range of other minerals and vitamins.
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Tips
It’s important to use dried shiitake mushrooms. This is because the process of rehydrating the mushrooms allows more of the flavour and nourishing components to release into the water.
Tools
Glass Mason Jar
Strainer
Wooden Spoon
Ingredients
Dried Shiitake Mushrooms
Kombu Seaweed
Water
For complete measurements, see the printable recipe card below.
Instructions
Cool Method
Add dried shiitake mushrooms and kombu into a clean glass mason jar.
Pour cold water overtop of the mushroom and kombu so that they are completely submerged.
Tighten a lid and set the jar in a fridge overnight or 8-10 hours.
Strain off the broth and compost the plant material. You can also compost only the kombu, remove the stems from the shiitake mushrooms, chop up the mushroom caps, and add them to the soup you are making. You remove the stems because they have a woody flavour and are too chewy to eat.
Store the broth in the fridge for up to 3 days and you can freeze the broth for up to 1 month.
Hot Method
Follow the instructions above. After the mushrooms and seaweed have sat in the fridge for 8-10 hours, pour the mixture into a small saucepan.
Simmer everything for 10 minutes for an added extra depth of flavour to the broth.
How to serve
As a sipping broth – I like to consume this dashi as a nourishing sipping broth to consume the nutrients from the mushrooms.
As a base for soups and stews – Use the broth as you would use bone broth or water in soups or stews.
To cook pasta or rice – Use the shiitake dashi as you would use water to cook pasta or rice to add nutrition to the meal.
Other Nourishing Food Ideas
Simple Lacto-Fermented Carrots
Homemade Gelatinous Broth With Chicken Feet
If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!
Simple and Nourishing Shiitake Dashi (Plant-Based Mushroom Broth)
Ingredients
Method
- Add dried shiitake mushrooms and kombu into a clean glass mason jar.
- Pour cold water overtop of the mushroom and kombu so that they are completely submerged.
- Tighten a lid and set the jar in a fridge overnight or 8-10 hours.
- Strain off the broth and compost the plant material. You can also compost only the kombu, remove the stems from the shiitake mushrooms, chop up the mushroom caps, and add them to the soup you are making. You remove the stems because they have a woody flavour and are too chewy to eat.
- Store the broth in the fridge for up to 3 days and you can freeze the broth for up to 1 month.
- Hot Method
- Follow the instructions above. After the mushrooms and seaweed have sat in the fridge for 8-10 hours, pour the mixture into a small saucepan.
- Simmer everything for 10 minutes for an added extra depth of flavour to the broth.
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