Vegan Dashi Recipe – A Japanese Cuisine

Finding the perfect base for vegan dishes can often feel like a quest for the elusive. Traditional broths often rely on animal products, leaving plant-based enthusiasts bound. Enter the solution: a vegan dashi recipe that promises to revolutionize your cooking. 

In my journey to embrace a vegan lifestyle, the challenge of replicating the deep, savory flavors found in traditional Japanese cooking without compromising my values led me to this discovery.

This vegan dashi, made from simple, wholesome ingredients like kombu and shiitake mushrooms, offers a rich, umami-packed base that’s not just a substitute but a standout in its own right. It’s a game-changer for anyone looking to elevate their vegan culinary creations.

What Is Vegan Dashi? 

Vegan dashi is a plant-based version of the traditional Japanese dashi broth, which is pivotal in many Japanese dishes for its deep umami flavor.

Instead of fish flakes and other animal products, vegan dashi relies on additional ingredients like kombu (dried kelp) and dried shiitake mushrooms. These elements infuse the broth with a rich, savory taste without using any animal derivatives.

Vegan dashi serves as an essential foundation for soups, stews, and sauces, offering a complex flavor profile that enhances the best taste buds of vegan and vegetarian dishes. It’s a cornerstone for cooking tips that prioritizes health and ethical dietary choices.

Quick Fact – Kombu, a key ingredient in vegan dashi, contains glutamic acid, a natural source of umami, making it a staple in Japanese cooking for its flavor-enhancing properties.

Recipe Directions

To Cold Brew the Vegan Dashi (Mizudashi)

• Place 1 piece of kombu and 2 dried shiitake mushrooms in a large bottle.
• Add 4 cups of water.
• Seal the bottle with a cap. Let it steep on the counter for at least 30 minutes to extract the flavors. For enhanced extraction, let it steep for 2–3 hours in the summer or 4–5 hours in the winter. Optionally, cold brew overnight in the refrigerator.
• After steeping, the cold brew Vegan Dashi is ready. You may remove the kombu and shiitake now or proceed to the next step to extract more flavor.

To Extract More Flavor

• Transfer the cold brew Vegan Dashi, kombu, and shiitake to a medium pot.
• Heat on medium-low, bringing it to a bare simmer over 10 minutes. Skim any foam from the surface with a fine-mesh skimmer.
• Remove the kombu and shiitake just before the dashi starts boiling to avoid becoming slimy and bitter.
• Strain the dashi through a fine-mesh sieve. Your Vegan Dashi is now ready to use.

To Store

• If not used immediately, store the Vegan Dashi in a bottle or airtight container in the refrigerator for 4–5 days or freeze for up to 2 weeks. Use sooner for the best flavor.
• To Use the Spent Kombu and Shiitake
• Store spent kombu in an airtight container in the refrigerator for up to a week or freeze for a month. Use it to make Simmered Kombu (Kombu Tsukudani) or Homemade Furikake (Rice Seasoning).
• Remove the tough stems and use the rehydrated mushrooms as fresh shiitake in your recipes for the spent shiitake.

Variations, Add-Ons, And Toppings

Variations

• Shōyu Dashi: Add a splash of soy sauce to the finished dashi for a deeper flavor and a hint of saltiness.
• Mirin Dashi: Incorporate a small amount of mirin (sweet rice wine) to introduce a subtle sweetness and complexity.
• Miso Dashi: Stir in miso paste after removing the dashi from the heat for a rich, fermented undertone. Avoid boiling the dashi after adding miso to preserve its probiotics and flavor.

Add-Ons

• Seaweed: In addition to kombu, you can add other types of seaweed, like wakame or nori, after the dashi is prepared for added minerals and textures.
• Fresh Vegetables: Thinly sliced scallions, mushrooms (other than shiitake), or carrots can be added for additional flavors and nutrients.
• Tofu: Soft or silken tofu cubes make a great addition, providing protein and making the broth more substantial.
• Grains: Cooked rice, barley, or quinoa can be added to the good dashi to create a hearty soup or stew.

Toppings

• Herbs: Chopped fresh herbs like cilantro, parsley, or dill can freshen up the dish and add color.
• Sesame Seeds: A sprinkle of toasted sesame seeds on top of dishes prepared with vegan dashi stock adds a nutty flavor and crunch.
• Chili Oil or Flakes: For those who enjoy a bit of heat, chili oil or red pepper flakes make an excellent garnish.
• Lemon Zest: A touch of lemon zest can brighten the flavors and add a refreshing citrus note.

Vegetable Substitutions

• Mushrooms (especially Portobello and Shiitake) – Great for replacing beef or pork due to their meaty texture and umami flavor.
• Jackfruit (young, green) – Works well as a substitute for shredded chicken or pork, particularly in tacos or sandwiches.
• Eggplant – Can mimic the texture of fish when sliced and seasoned, perfect for vegan fish dishes.
• Cauliflower – A versatile substitute that can replace chicken in many recipes, also great for making vegan buffalo wings.
• Lentils – Ideal for ground beef, especially in sauces, stews, and as a filling for tacos or wraps.
• Chickpeas – Can replace tuna flakes in salads or chicken in curries, adding protein and texture.
• Tofu and Tempeh – Excellent for replacing meat in almost any dish, offering a high-protein content and the ability to absorb flavors well.
• Beets – Their earthy flavor and texture make them a good substitute for red meat, especially in burgers.
• Carrots (pulled or shredded) – Can mimic the texture of pulled pork or chicken when cooked with the right seasonings.

Quick Tip – For a richer flavor in vegan dishes, roast vegetables like tomatoes, onions, and bell peppers before adding them to soups or sauces. This enhances their sweetness and depth.

Best Side Dishes

• Steamed Rice A staple in Japanese cuisine, it perfectly absorbs the flavors of dashi-based dishes.
• Sautéed Greens Spinach, kale, or Swiss chard sautéed with garlic adds a nutritious and flavorful touch.
• Tempura Vegetables Lightly battered and fried vegetables like sweet potato, broccoli, and zucchini offer a delightful crunch.
• Miso Soup A small bowl of miso soup, using vegan dashi as the base, complements the main dish with its umami richness.
• Pickled Vegetables (Tsukemono) Japanese pickles such as radish, cucumber, or eggplant cleanse the palate and add a tangy contrast.
• Tofu Salad Soft tofu topped with soy sauce, scallions, and sesame seeds, providing a refreshing and protein-rich side.
• Edamame Boiled young soybeans with a sprinkle of salt make for a simple, healthy snack or side dish.
• Soba Noodles Cold soba noodles with a dipping sauce made from vegan dashi is a light, refreshing side, especially in warmer weather.
• Japanese Potato Salad A creamy, slightly tangy salad with cooked carrots, cucumbers, and potatoes.
• Seaweed Salad A mix of seaweeds dressed in a light, sesame-flavored vinaigrette, offering a burst of oceanic flavors.

How To Serve?

• As a Soup Base: Use it as the foundational broth for miso soup, adding tofu, wakame, and green onions for a classic dish.
• In Noodle Soups: Pour hot vegan dashi over soba, udon, or ramen noodle dishes and garnish with vegetables, nori, and sesame seeds.
• For Simmering Vegetables: Simmer seasonal vegetables in vegan dashi until tender, a technique known as “nimono,” to infuse them with umami.
• In Risottos and Grains: Cook grains like rice or quinoa in vegan dashi instead of cold water to impart a rich flavor.
• For Making Sauces: Reduce it on the stove with soy sauce, mirin, and sugar to create a flavorful sauce for tofu, tempeh, or vegetable dishes.
• As a Steam Cooking Liquid: Steam vegetables or dumplings over vegan dashi to subtly flavor them during cooking.
• In Dressings and Marinades: Mix it with vinegar, oil, and seasonings to create unique dressings or marinades for salads or proteins.
• For Hot Pot (Shabu-Shabu): Serve it as the broth in a vegan hot pot, allowing guests to cook their vegetables and tofu at the table.
• As a Tea (Ochazuke): Pour warm vegan dashi over cooked rice dishes, adding pickles, seaweed, or sesame seeds for a simple, comforting dish.
• In Braising Liquid: Braise tofu, jackfruit, or seitan in simple vegan dashi to create flavorful, tender main dishes.

Quick Tip – To deepen the umami in vegan dishes, incorporate a splash of tamari or soy sauce into your vegan dashi. This adds complexity and richness effortlessly.

Storage & Make Ahead

• Storage: Store vegan dashi in an airtight container in the refrigerator for up to 5 days, ensuring freshness and convenience.
• Make Ahead: Prepare a large batch of vegan dashi and store it as outlined. This strategy saves time and simplifies meal preparation, giving you a flavorful base for soups, sauces, and other dishes.

Fact – The term “dashi” traditionally refers to a Japanese vegetable broth, yet vegan dashi uniquely substitutes fish tuna bonito flakes with kombu and shiitake mushrooms, preserving umami without animal products.

Nutrition Table

Frequently Asked Questions

What Is Vegan Dashi?

Vegan dashi is a plant-based version of the traditional Japanese broth known for its deep umami flavor. Unlike traditional dashi, which uses fish flakes (bonito), vegan dashi is made from kombu (dried kelp) and dried shiitake mushrooms.

These ingredients impart a rich, savory taste without animal products, making them essential in vegan Japanese cooking for soups, stews, and sauces.

Can I Make Vegan Dashi Without Shiitake Mushrooms?

Yes, you can make vegan dashi without shiitake mushrooms, though they contribute significantly to the broth’s umami depth.

If you’re avoiding shiitake, try using other umami-rich vegetables like dried tomatoes or a small amount of soy sauce or white miso paste. However, remember these substitutions may alter the final taste profile of your dashi.

How Long Can I Store Vegan Dashi?

Vegan dashi can be stored in an airtight container in the refrigerator for 4-5 days. For longer storage, freeze it in ice cube trays or small containers for 2-3 months.

Thaw or directly use the frozen dashi cubes in your cooking as needed. Always label your storage containers with the date to keep track of freshness.

Is Vegan Dashi Healthy?

Vegan dashi is considered healthy due to its low calorie and fat content. It’s a great source of minerals like iodine from kombu and offers various antioxidants from shiitake mushrooms.

Additionally, it’s free from cholesterol and high in vitamins, making it a heart-healthy option for those on a vegan healthy diet or looking to reduce animal products in their meals.

Can I Use Vegan Dashi As A Substitute For Other Broths?

Absolutely. Vegan dashi is a versatile broth that can be substituted for chicken, beef, or vegetable broths in many recipes. Its umami quality enhances soups, stews, and sauces without overpowering the dish.

When substituting, consider the flavor profile of your recipe, as vegan dashi brings a distinct, savory note that might differ from traditional broths.