Vegan Japanese Dashi Soup Stock Recipe

Ingredients

• 7 cups water
• 1 piece of kombu seaweed (about 3 inches in size)
• 1/4 cup dried shiitake mushrooms
• 1/4 cup bonito flakes

Directions

1. Bring the water to a boil in a large pot.
2. Add the kombu and reduce the heat to low.
3. Simmer for 15 minutes.
4. Add the shiitake mushrooms and simmer for 5 more minutes.
5. Turn off the heat and add the bonito flakes. Let steep for 10 more minutes.
6. Strain the stock and use immediately or store in an airtight container in the refrigerator for up to 3 days.

Interesting Facts

• Dashi is an essential part of Japanese cuisine and is used in many recipes, including miso soup, ramen, and other dishes.
• Kombu, shiitake mushrooms, and bonito flakes are all common ingredients in Japanese cuisine.
• This vegan version of dashi is just as flavorful and delicious as the traditional version.