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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.
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Dashi (Japanese Soup Stock)

The first time I made dashi from scratch, I understood why my grandmother never used instant. If you want your miso soup, noodle soups, and simmered dishes to taste like they do in Japan, learning to make proper dashi is the single most important skill you can develop.
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 13kcal

Equipment

Ingredients

Grams + US Cups - US Standard

Instructions

  • Add the 10 grams konbu to the 4 ¼ cups water and soak for at least 3 hours. You can store this konbu dashi in a refrigerator for up to 3 days.
    4 ¼ cups water, 10 grams konbu
    Konbu (kelp) soaking in cold water to make Dashi.
  • 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.
  • Turn off the heat, and add the 15 grams katsuobushi. Let this steep for 3-4 minutes.
    15 grams katsuobushi
    Katsuobushi added to dashi stock.
  • 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.

Video

Nutrition

Calories: 13kcal | Protein: 2g | Cholesterol: 2mg | Sodium: 29mg | Potassium: 32mg | Calcium: 12mg | Iron: 0.1mg