This vegan dashi gets its super umami powers from kelp (kombu) and shiitake mushrooms and comes together in only 1 hour. This dashi is the perfect recipe starter for your favorite Japanese and Korean dishes, or can be had as a soup on its own!
There was once a time when I blissfully slurped down Miso soups at any Japanese restaurant, thinking “Miso, tofu, spring onions, WCGW?”
Until one day someone pointed out that Miso soup is ALWAYS made of a dashi. And dashi, is almost always made of shaved fish flakes.
After I came to terms with the fact that I was living in blissful ignorance, I set out to learn more about Japanese cuisine (and now ALWAYS double check ingredients, even if the waiter insists it’s “there’s no meat and fish in it”).