How to Make Kombu Dashi
Kombu dashi is essentially a super simple, umami-rich stock made from a type of kelp: Kombu! It’s used to make miso soup and a whole host of other dishes. There are a few ways to make kombu dashi, most of which use bonito flakes to add saltiness and extra umami to both. Instead, we’re using shiitake mushrooms and mushroom bouillon powder, both of which you can find at good Asian supermarkets.
- Combine the dried mushrooms and the kombu
- Bring the water to a simmer but turn off the heat before it boils. Cover with a lid and leave to stew for 5 minutes.
- Once 5 minutes have passed, remove the kombu and place the saucepan back over medium heat. Bring back to a simmer.
- Once simmering, turn off the heat again and leave the shiitakes to fully rehydrate. Remove a little of the dashi and mix it into the miso and mushroom bouillon.
- Whisk together the miso, mushroom bouillon and a little of the dashi until very smooth and almost creamy.
- Add the miso mixture back to the saucepan and whisk well to combine. This is your Kombu Dashi. Use it in this recipe or strain out the mushrooms and use as a vegetable stock in another recipe!