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A good dashi is the key to good miso soup, and this easy dashi recipe uses just 2 ingredients and comes together in minutes.

Dashi (出汁)

Dashi is a seafood-based soup stock used in many Japanese dishes. Here's everything you need to know about it: from the ingredients that go into it to a recipe for making authentic dashi.
Course Soups & Stews
Cuisine Japanese
Keyword broth, dashi, stock
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian
Prep Time 1 minute
Cook Time 3 minutes
soaking time 3 hours
Total Time 4 minutes
Servings 4 cups Dashi
Calories 13 kcal



  1. Add the konbu to the water and soak for at least 3 hours. You can store this konbu dashi in a refrigerator for up to 3 days.
    Konbu (kelp) soaking in cold water to make Dashi.
  2. Remove the konbu and bring the dashi to a boil (you can use the konbu for something else).
    Konbu dashi boiling in a stainless steel pot.
  3. Turn off the heat, and add the katsuobushi. Let this steep for 3-4 minutes.
    Katsuobushi added to dashi stock.
  4. Strain the dashi and use it right away, or let it cool completely and store it in the refrigerator.
    Straining the solids out of dashi stock.
Nutrition Facts
Dashi (出汁)
Amount Per Serving
Calories 13
% Daily Value*
Cholesterol 2mg1%
Sodium 29mg1%
Potassium 32mg1%
Protein 2g4%
Calcium 12mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.