How to Make Shiitake Stock (椎茸だし)
Shiitake stock (shiitake dashi )is a flavorful Japanese soup stock made by soaking dried shiitake mushrooms. It’s naturally vegan, packed with umami, and ideal for soups, stews, hot pots, and noodle broths. If you’re looking for a plant-based alternative to bonito-based dashi, this is your perfect match. In this shiitake dashi recipe, I’ll show you how to extract deep flavor with just two ingredients — no fancy tools or cooking required.
🧂 Ingredients for Shiitake Stock
- 3–5 dried shiitake mushrooms
- 2 cups (500 ml) cold water
👩🍳 Instructions
- Rinse the shiitake mushrooms
Gently wipe or rinse the dried shiitake to remove any dust. - Soak in cold water
Place shiitake mushrooms in a bowl or jar and cover with 2 cups of cold water.
Let soak overnight in the fridge (6–12 hours is ideal). - Strain and use
Remove the mushrooms and strain the liquid. This is your shiitake dashi.
You can use the rehydrated mushrooms in stir-fries, soups, or simmered dishes.
💡 Tips
- For a quick version, soak the mushrooms in warm water for 30 minutes, but cold soaking draws out better flavor.
- Combine with kombu for kombu-shiitake dashi, a richer vegan stock.
- Store extra dashi in the fridge for up to 3 days or freeze in portions.
This shiitake dashi recipe makes the perfect base for miso soup. You can try it in my classic miso soup recipe here.
And if you love tofu as much as I do, don’t miss my Agedashi Tofu — crispy on the outside, silky on the inside, and so satisfying with a drizzle of savory sauce. To make it fully vegetarian or vegan, simply use this shiitake dashi when preparing the tsuyu dipping sauce.
💡 Tips & FAQ
🕰️ Why soak shiitake mushrooms in cold water?
In Japan, we soak dried shiitake in cold water overnight because it brings out the best umami flavor. Cold soaking gently draws out guanylate (a natural flavor compound) without bitterness. The result is a cleaner, richer stock that’s perfect for soups and noodle dishes. It also gives the mushrooms a better texture for cooking.
💡 If you’re short on time, you can soak them in warm water for 30 minutes — but the flavor won’t be quite as deep.
🍄 Can I reuse the mushrooms?
Yes! Don’t throw them away — once they’re rehydrated, you can slice and sauté them, add them to miso soup, or simmer with soy sauce and mirin for a quick mushroom tsukudani (side dish).
❄️ How long does shiitake dashi last?
Shiitake stock keeps in the fridge for up to 3 days, or you can freeze it in small portions for later use.
⚡ Shortcut Option: Shiitake or Kombu-Based Instant Dashi
If you’re short on time or prefer something ready to go, you can find instant dashi powder made with shiitake or kombu in most Japanese or Asian grocery stores. These aren’t always labeled “vegetarian” or “vegan,” but if the ingredients list includes only mushrooms or seaweed and no fish extract, they’re a great plant-based option.
💡 Look for names like “Shiitake Dashi” or “Kombu Dashi” — these are naturally vegan-friendly if they don’t include bonito or seafood flavoring.
🧡 Tip from My Kitchen
When my daughter was vegetarian, I used to buy Vietnamese vegetarian soup stock and use it in place of dashi to make miso soup. It was easy, flavorful, and a wonderful shortcut on busy days. If you can’t find Japanese-style shiitake or kombu dashi, this kind of stock works surprisingly well — and sometimes even better when you’re cooking with love and flexibility.
💡 A Vietnamese friend once told me to look for the word “chay” (vegetarian) when shopping in Vietnam or at Asian supermarkets. Products labeled with “bột nêm chay” (vegetarian broth powder) or “gia vị chay” (vegetarian seasoning) are safe for those avoiding animal products — and they’re great in miso soup too!
How to Make Shiitake Dashi Stock (椎茸だし)
Ingredients
- 2-3 dried shiitake mushroom
- 2 cups water
Instructions
Rinse the mushrooms
- Gently wipe or rinse the dried shiitake to remove any dust.
Soak in cold water
- Place mushrooms in a bowl or jar and cover with 2 cups of cold water.Let soak overnight in the fridge (6–12 hours is ideal).
Strain and use
- Remove the mushrooms and strain the liquid. This is your shiitake dashi.You can use the rehydrated mushrooms in stir-fries, soups, or simmered dishes.
Notes
💡 Tips
- For a quick version, soak the mushrooms in warm water for 30 minutes, but cold soaking draws out better flavor.
- Combine with kombu for kombu-shiitake dashi, a richer vegan stock.
- Store extra dashi in the fridge for up to 3 days or freeze in portions.