Double Dashi with Vegetables – FRESH. OUT.

Our Double Dashi with Vegetables is a hearty vegan meal that gets its deep umami flavor from a base of part shiitake dashi and part kombu dashi broths, which are made separately ahead of time using a cold steeping method. It’s as simple as adding water and waiting. A few minutes of prep the night before pays off and dashi can be made in large batches and frozen for later use.

Once the dashi is made, a quick boil and steep with green onions, garlic, and fresh ginger transform it into a flavorful broth. Savoy cabbage and carrots make this a nutrient and fiber rich soup and we add marinated, pan seared mushrooms with a coriander garlic sauce that ties everything together. Enjoy this as a starter in smaller portions or a full serving for a satisfying plant-based meal.

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For the Mushrooms

Start the Mushrooms

  1. Combine the coconut aminos, coriander, sesame oil, and ground white pepper in a small measuring cup. Place the sliced mushrooms in a wide shallow dish and pour the marinade over the top. Gently toss to coat and let marinate at room temperature until ready to use. 
  2. Prep garlic and set aside in a separate dish.

For the Broth 

  1. Add dashi to a large pot. Trim the bottoms of the onions and discard, slice four of the onions lengthwise and add to the pot. Trim the whites from the remaining onions and add to the pot, then thinly slice the remaining greens and reserve for garnish. Add the ginger and garlic to the pot. 
  2. Bring to a rolling boil over medium-high heat, skimming the foam off the top of the pot constantly. 
  3. Once foaming subsides, reduce to medium-low, cover and cook for 10 minutes, then remove from heat and skim foam again if necessary. Discard the ginger, garlic, and onions and return the dashi liquid to the pot. Cover and set aside. 

Finish the Mushrooms

  1. While the dashi is resting, heat a large, deep sauté pan over medium-high heat and add the avocado oil and garlic. Sauté garlic until golden brown (1-2 minutes), then remove and place garlic in the bottom of the mushroom dish with the marinade. 
  2. Use a slotted spoon to transfer the mushrooms to the hot pan, reserving as much marinade in the dish as possible (we’ll add it later). Quickly arrange the mushrooms in an even layer and sear about 2 minutes, watching closely. Flip the mushrooms to sear the other side, another 2 minutes or so. 
  3. Reduce heat to medium-low, pour reserved marinade and garlic over the mushrooms, and cook 3-5 minutes, stirring as needed, until liquid thickens into a deep brown sauce of unfathomable deliciousness. Remove from heat, remove and slice the garlic cloves, then return them to the pan, cover and set aside.

Putting it Together

  1. While finishing the mushrooms, divide the spinach between six bowls.
  2. Return the dashi to a boil over medium-high heat. Once boiling, add the carrots, cover and cook 2 minutes. Then add cabbage, cover, remove from heat, and let sit a couple minutes to soften. 
  3. Use tongs to divide the cabbage and carrots between the bowls, then divide the broth evenly between the bowls. Top with mushrooms and garnish with green onions, and 1/2 teaspoon sesame seeds each, radishes, ginger, etc. to taste. Serve immediately. 

Refrigerate leftover mushrooms and soup in separate airtight containers up to 4 days.

Nutrition Estimate Per Serving (1/6 RECIPE) – Calories: 142, Fat: 5.2g, Saturated Fat: .6g, Polyunsaturated Fat: 1.5g, Monounsaturated Fat: 2.8g, Cholesterol: 0mg, Sodium: 333mg, Potassium: 747mg, Carbohydrates: 17g total/10.5g net, Fiber: 6.5g, Sugar: 3.8, Protein: 11, Vitamin A: 143%, Vitamin C: 60%, Calcium: 7.7%, Iron: 9.7% (based on 2,000 calorie diet). 

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 40
  • Category: Soup, Vegan Meals
  • Method: Stove Top & Cold Steep
  • Cuisine: Asian, Japanese, Plant-Based
  • Diet: Vegan

Keywords: DASHI, JAPANESE DASHI, SOUP, ASIAN VEGETABLE SOUP, VEGAN, VEGETARIAN, LOW-CARB, GLUTEN-FREE, GRAIN-FREE, SOY-FREE, SUGAR-FREE, COCONUT AMINOS, MEATLESS, SHIITAKE MUSHROOMS, KOMBU, COLD STEEP, BABY BELLA MUSHROOMS, MAKE AHEAD, MEAL PREP, WEEKNIGHT MEALS, HEALTHY MEALS, PALEO, PLANT-BASED

this RECIPE DOUBLE DASHI WITH VEGETABLES