Go Back
–+ servings
An overhead shot of shiitake mushrooms being rehydrated in a glass mason jar with water and Kombu seaweed.
Nico

Simple and Nourishing Shiitake Dashi (Plant-Based Mushroom Broth)

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.
Print Recipe Pin Recipe
Cook Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 30 minutes
Servings: 10
Course: Uncategorized
Calories: 6
Ingredients Method Nutrition Video

Ingredients
  

  • 4-5 Dried Shiitake Mushrooms
  • 1 Piece Kombu Seaweed
  • 4 Cups Water

Method
 

Cool Method
  1. Add dried shiitake mushrooms and kombu into a clean glass mason jar.
  2. Pour cold water overtop of the mushroom and kombu so that they are completely submerged.
  3. Tighten a lid and set the jar in a fridge overnight or 8-10 hours.
  4. 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.
  5. Store the broth in the fridge for up to 3 days and you can freeze the broth for up to 1 month.
  6. Hot Method
  7. 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.
  8. Simmer everything for 10 minutes for an added extra depth of flavour to the broth.

Nutrition

Serving: 1gCalories: 6kcalCarbohydrates: 1gSodium: 5mg

Video

Tried this recipe?

Let us know how it was!