Double Dashi – FRESH. OUT.

Cold steeped kombu and shiitake dashi broths can be used on their own, but when combined, they are an umami powerhouse. We call this centuries-old combination Double Dashi and use it for veggies, gluten-free soba, egg drop soup, and ramen of all varieties. It’s as simple as steep, strain, and freeze. Keep a batch on hand at all times.

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For the Kombu Dashi

  1. Use a damp cloth to gently wipe both sides of the kombu, then break the kombu sheets up as needed and add to a large container or jar with an airtight lid. Add 6 cups of cold filtered water, seal, and refrigerate 10-12 hours. Do not steep for more than 10-12 hours as the kombu can turn bitter.
  2. Strain into a large bowl through a fine mesh sieve and discard kombu sheets. The wet kombu sheets will be covered in a liquid with an egg white consistency and some of this will be left behind in the broth, this is normal.
  3. Rinse the sieve thoroughly and line with a paper towel or coffee filter. Slowly strain the kombu liquid again to filter out the thick liquid (you may have to rinse the sieve and replace the paper towel during this process). Now you have kombu dashi. Refrigerate in an airtight container until ready to use, up to 48 hours.

For the Shiitake Dashi

  1. Add the dried mushrooms to a large container or jar with an airtight lid. Add 6 cups of cold filtered water, seal, and refrigerate for up to 24 hours (at least 12). The longer the steep, the deeper the umami.
  2. Strain into another container through a fine mesh strainer lined with a paper towel or coffee filter to remove any grit from the mushrooms. Refrigerate until ready to use, up to 48 hours. Now you have shiitake dashi. Refrigerate in an airtight container until ready to use, up to 48 hours.

Putting it Together 

  1. Divide and freeze each dashi separately in airtight containers until ready to use or combine and then divide and freeze. Keeps up to six months.
  2. TIP: Kombu (and combined) dashi foams up when boiled and needs to be skimmed until all foam is removed. This is usually done with aromatics (ginger, garlic, green onions) as a first step in prep. Complete this step before adding other ingredients to recipes.
  • Prep time does not include steeping time.
  • Nutrition Estimate Per Serving (COMBINED: 1 CUP) – Calories: 2.3, Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Cholesterol: 0mg, Sodium: 6.3mg, Potassium: 1.3mg, Carbohydrates: .5g total/0g net, Fiber: .5g, Sugar: .3g, Protein: .3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0% (based on 2,000 calorie diet).
  • Nutrition Estimate Per Serving (KOMBU: 1 CUP) – Calories: 4, Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Cholesterol: 0mg, Sodium: 10mg, Potassium: 0mg, Carbohydrates: .5g total/0g net, Fiber: .4g, Sugar: 0g, Protein: .1g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0% (based on 2,000 calorie diet).
  • Nutrition Estimate Per Serving (SHIITAKE: 1 CUP) – Calories: .5, Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Cholesterol: 0mg, Sodium: 2.5mg, Potassium: 2.5mg, Carbohydrates: .5g total/0g net, Fiber: .5g, Sugar: .5g, Protein: .5g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0% (based on 2,000 calorie diet).
  • Author: FRESH. OUT.
  • Prep Time: 15
  • Category: Soup, Plant-Based
  • Method: Cold Steep
  • Cuisine: Asian, Plant-Based
  • Diet: Vegan

Keywords: DASHI, SOY-FREE, GLUTEN-FREE, VEGAN, PALEO, PLANT-BASED, VEGETARIAN, GLUTEN-FREE, DASHI BROTH, KOMBU DASHI, SHIITAKE DASHI

this RECIPE KOMBU & SHIITAKE DOUBLE DASHI