Vegan Dashi

I am obsessed with Japanese food! But every time I want to have a miso soup at a restaurant, I have to remind myself that it’s not plant based, UNTIL NOW! I’ve recently been inspired by Chef Choi Kang Rok from Culinary Class Wars with this one! His cooking style is to use beautiful ingredients, in a very simple and delicious way. He is so careful to craft his dishes with the utmost care and diligence, which is why he has been so successful, in my opinion! On his show “Blank Menu For You”, he regularly makes broths and soups from very simple ingredients, including shallots and seaweed. This recipe whilst simple, is perfectly suited to be used as a base for clear soups, miso and ramen dishes. I’d love you to try this version for how simple it is, and explore how you can craft tasty dishes from simple ingredients, prepared with care!

Dashi is a traditional Japanese stock used as the base for soups, broths, and sauces like miso soup and noodle dishes. While classic dashi includes bonito flakes for added umami, this version uses only plant ingredients. Choosing a vegan dashi keeps the mineral benefits of kombu while avoiding concentrated fish products, which may contain higher levels of environmental contaminants. The result is a lighter, clean-tasting stock that still delivers depth and nourishment.

Use this as the base for soups and noodle dishes with no added salt for optimal health!