Kombu Dashi (Japanese Kelp Stock)
Kombu dashi is a simple, plant-based Japanese stock made by soaking dried kelp in water. Full of clean umami flavor, it’s the perfect base for miso soup, noodle broth, or simmered dishes.
Ingredients
- 1 piece dried kombu (about 10 cm / 4 inches long)
- 500 ml water
Instructions
- Gently wipe the kombu with a dry or lightly damp cloth to remove excess white powder (don’t rinse it — the powder is full of umami!).
- Place the kombu in a pot or bowl with 500 ml of cold water. Let it soak for at least 30 minutes, or up to 2–3 hours. For a deeper flavor, soak overnight in the fridge.
- Transfer the kombu and water to a saucepan. Slowly heat over medium-low heat.
- Just before the water starts to boil (you’ll see small bubbles), remove the kombu. Do not boil it — this helps avoid bitterness.
- Use immediately as your soup base, or let it cool and store in the fridge for up to 3 days.
Notes
Notes:
- You can reuse the kombu once to make a second, lighter dashi (called niban dashi).
- Kombu dashi freezes well in small portions (ice cube trays or jars).
- Great as a base for miso soup, noodle soup, or simmered vegetables.
