The Secret

to a Perfect Vegetarian Dashi

Vegetarian dashi is the foundation of many authentic Japanese dishes, offering a deep umami flavor without the use of fish-based ingredients. Whether you're making miso soup, ramen broth, or simmered dishes, a well-balanced dashi enhances the overall taste and brings out the best in every ingredient.

The secret to perfect homemade vegetarian dashi lies in choosing the right ingredients—kombu (kelp) and vegetable scraps contribute to a flavorful and natural broth. Today, I’ll show you how to make simple yet delicious vegetarian dashi in just a few easy steps!

I created this recipe because I wanted a vegetarian dashi that’s rich in umami, yet light and versatile. Many store-bought versions can contain additives, but this homemade dashi keeps it all-natural and balanced.

The best part? It’s incredibly easy to make using just a few pantry staples. Whether you’re vegan, vegetarian, or simply looking for a plant-based Japanese broth, this recipe is perfect for your kitchen.

Why This Vegetarian Dashi Works

✔ 100% Plant-Based – No fish or animal-based ingredients, perfect for vegan and vegetarian cooking.
✔ Deep Umami Flavor – Kombu and vegetables naturally enhance umami without additives.
✔ Easy to Make – Just a few simple ingredients and minimal prep.
✔ Versatile – Use it in soups, stews, rice dishes, and even sauces!

Classic Vegetarian Dashi Recipe

Ingredients (Serves 4)

A. Dashi Base

• Kombu (kelp) – 10g

• Frozen vegetable scraps – 300g (Recommended: carrot, onion, white leek, ginger)

• Water – 1L

• Salt – 3g

• Sake (Japanese rice wine) – 150g

B. Serving Suggestions

• Miso soup

• Udon or ramen broth

• Simmered vegetable dishes

Why Use Frozen Vegetables?

In this recipe, we use frozen vegetable scraps instead of fresh ones. Freezing helps break down the fiber in vegetables, making it easier to extract flavors when simmered. This technique enhances the natural sweetness and umami of the vegetables, resulting in a richer and more balanced broth.

Instructions

1️⃣ Prepare the Ingredients

• Collect vegetable scraps from daily cooking and freeze them until you have about 300g.

2️⃣ Make Kombu Dashi

• Place kombu in a pot with 1L of water and let it soak for at least 1 hour (overnight for deeper flavor).

• Slowly heat over low heat until the water reaches 80°C (176°F)—do not let it boil.

• Remove the kombu and set it aside for another use.

3️⃣ Simmer the Vegetables

• Add the frozen vegetables, sake, and salt to the kombu dashi.

• Bring the mixture to a gentle boil, then reduce to low heat and let it simmer for 30 minutes.

• Strain the dashi through a fine-mesh sieve or cheesecloth, pressing the vegetables lightly to extract all the liquid.

4️⃣ Use and Enjoy

• This vegetarian dashi is ready to use in soups, stews, rice dishes, and more!

Best Ways to Use Vegetarian Dashi

Want to get the most out of your homemade dashi? Try these delicious pairings:

🍜 Miso Soup – A perfect plant-based broth for traditional miso soup.
🍲 Vegetable Hot Pot – Use it as a base for oden or other nabe dishes.
🍚 Takikomi Gohan (Japanese Seasoned Rice) – Cook rice with dashi for a flavor boost.
🥢 Japanese Curry – Swap water with dashi when making curry for a deeper taste.

FAQ – Your Vegetarian Dashi Questions Answered

❓ Can I store this dashi?
Yes! Keep it in an airtight container in the fridge for up to 3–4 days or freeze it for up to 1 month.

❓ Can I add dried shiitake mushrooms?
Of course! This recipe focuses on kombu and vegetable-based dashi, but adding dried shiitake will give it even more umami.

❓ Can I reuse the kombu after making dashi?
Yes! Used kombu can be chopped and stir-fried with soy sauce (tsukudani) or added to stews.

Share Your Dashi Creations

Tried this recipe? I’d love to see how you use your homemade vegetarian dashi! Tag me on Instagram at @yukijapanesecooking_class and use the hashtag #yukijapanesecookingclass so I can check out your delicious results.

#happycooking 🇯🇵✨

👉 Check my bio for the full recipe on my blog!