Vegan Dashi Broth

Dashi is the foundation of many of the Japanese soups I love making, especially miso soup. While I love the flavor and depth of using bonito (dried fish shavings), the shiitake mushrooms add a nice body to this broth and is super simple! No cooking necessary with this cold brew method.

Vegan Dashi Broth


  • 15-18 small/medium dried shiitake mushrooms
  • 1 large sheet dried kelp
  • water to fill


  1. Put shiitake mushrooms and dried kelp in a large pitcher or container (about 2L)

  2. Fill with water

  3. Store in refrigerator overnight and up to 15 hours

  4. Strain

  5. Reserve mushrooms for a recipe, don't throw away!

  6. You may also finely chop konbu to use in a soup or discard