Vegan dashi fish stock substitute recipe
Need fish stock but want to go vegan? Look no further than this delicious recipe.
Servings 4 people
- 2 cups water
- 4 dried shiitake mushrooms
- 1 long kombu (seaweed)
Soak the mushrooms and seaweed in water in a jar or bowl for 30 minutes. You can soak for 12 hours in the fridge for more flavorful results.
Pinch the mushrooms to get all their flavor. Then remove the mushrooms and the seaweed from the water and throw them away or use in another recipe.
Strain your stock by pouring the liquid through a fine strainer.
With a spoon, remove any pieces of debris you see floating.
Keep this stock in the fridge for no more than 3 days.