Dashi (Japanese Soup Stock)

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

The first time I made 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 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

Cook Time 3

soaking time 3

Total Time 4

Servings cups Dashi

Calories 13kcal

Equipment

Ingredients

4 ¼ cups water
10 grams konbu
15 grams katsuobushi

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
Remove the konbu and bring the dashi to a boil (you can use the konbu for something else).
Turn off the heat, and add the 15 grams katsuobushi. Let this steep for 3-4 minutes.
15 grams katsuobushi
Strain the dashi and use it right away, or let it cool completely and store it in the refrigerator.

Video

Nutrition