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No Cook Vegan Dashi

Prep Time:

5 Minutes

Cook Time:

0 Minutes


1 litre of stock



About the Recipe

If you're looking for a way to make a vegan Japanese stock, here it is. One the stock is ready, don't discard the konbu and shiitake - use them in another dish or simply slice them up and eat with a bowl of rice.


10g / 0.35 oz dried kelp / konbu

5g / 0.2 oz dried shiitake mushrooms

1 litre / 2 pints of water

a sealable container or bottle


lightly rinse the dried shiitake mushrooms

pour the water into your bottle / container, then add the shiitake mushrooms

wipe the dried kelp / konbu with a damp cloth or a square of kitchen paper, then add to the water

refridgerate for 24 hours in the fridge

next day, remove the kelp / konbu and shiitake mushrooms from the container. your no cook vegan dashi is now ready to use

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