Vegetable Dashi

2 medium shiitake mushrooms — dried or fresh
4 ounces daikon — scrubbed and cut into 1/2-inch-thick rounds
1/4 cup coarsely chopped celery leaves
4 snow peas — (optional)
1/2 teaspoon sea salt

Makes 5 cups

Vegetable Dashi, a beautiful amber broth, full-flavored without being overwhelming, suits any vegetarian soup, oriental or occidental. The optional snow peas add a light green color and fragrance to the broth, especially good for spring and summer cooking. After straining, the shiitakes and daikon should be reserved for another dish, such as a noodle or side dish.

If using dried shiitakes, place in a small bowl and add 1/2 cup warm water. Set aside to soften for 15 minutes. If using fresh shiitakes, rinse briefly.

Place all the ingredients, including the soaking liquid if using dried shiitakes, in a medium saucepan. Add 6 cups of water, cover, and bring to a boil. Reduce the heat to a gentle simmer and cook, partially covered, for 30 minutes, or until the daikon is soft. Strain, reserving the shiitakes and daikon for another dish and discarding the remaining vegetables. Use right away.

Vegetable Dashi may be cooled and refrigerated for up to 3 days or frozen for longer.

Posted to the Veg-Recipes list, originally from

From the Fatfree Vegan Email List archives

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