Dashi Broth

Dashi Broth is a traditional Japanese soup base that is light yet deeply flavorful, perfect for enhancing various dishes. This dairy-free version captures the essence of umami using seaweed and mushrooms.

Ingredients

• Kombu (dried kelp) - 10 grams
• Dried shiitake mushrooms - 5 grams
• Water - 500 milliliters
• Bonito flakes (katsuobushi) - 10 grams
• Soy sauce - 1 tablespoon
• Mirin - 1 tablespoon

Steps

1. In a pot, combine the kombu and water. Let it soak for 20 minutes to rehydrate.
2. After soaking, bring the water to a gentle simmer over medium heat. Just before it starts boiling, remove the kombu.
3. Add the dried shiitake mushrooms to the pot and simmer for another 10 minutes.
4. Remove the pot from heat and add the bonito flakes. Let it steep for 5 minutes.
5. Strain the broth through a fine mesh sieve or cheesecloth to remove the solids.
6. Stir in soy sauce and mirin to taste. Serve warm as a base for soups or as a flavor enhancer for dishes.

Nutrition

• Calories: 40
• Protein: 2 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.5 L

Health Benefits

• Rich in umami flavor, enhancing the taste of dishes without added calories.
• Contains antioxidants and essential minerals from kombu and shiitake mushrooms.

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