Vegan Konbu & Kombu Dashi: 2 Easy Japanese Stocks

Updated at: 11/05/2025

Discover the umami-rich depths of Japanese cuisine with our guide to crafting delicious vegan dashi using konbu kelp. Forget the traditional fish-based broths; these two easy recipes unlock the savory secrets of konbu, offering a plant-based alternative that's both authentic and incredibly flavorful. Whether you're a seasoned vegan chef or a curious beginner, you'll find these dashi recipes surprisingly simple to make, using readily available ingredients to elevate your plant-based meals to a new level of sophistication. They are the perfect foundation for miso soup, ramen, or countless other dishes.

Konbu's natural umami is the star of these recipes, providing a depth of flavor that rivals its animal-based counterparts. We'll explore two distinct methods, each highlighting konbu's versatility and delivering a unique taste profile. Ready to experience the magic of vegan konbu dashi? Let's dive into the step-by-step instructions.

Tools Needed

Ingredients

  • Kombu (Kelp)
  • Water
  • Rice Vinegar: a little bit
  • Sake
  • Sugar
  • Soy Sauce
  • White Sesame Seeds

Step-by-Step Instructions

Step 1. Prepare the Konbu Dashi

  • Add kombu to water and let it stand for 30 minutes.
  • After 30 minutes, the kombu has spread; it's ready to extract the flavor (umami).
  • Turn on the heat to low and heat gradually to extract the flavor. After 30 minutes, check the taste. If needed, heat for another 10 minutes.
  • Remove the kombu and turn up the heat. Once it boils, remove the foam. Turn off the heat; the konbu dashi is done.
Add kombu to water and let it stand for 30 minutes.After 30 minutes, the kombu has spread; it's ready to extract the flavor (umami).Turn on the heat to low and heat gradually to extract the flavor. After 30 minutes, check the taste. If needed, heat for another 10 minutes.Remove the kombu and turn up the heat. Once it boils, remove the foam. Turn off the heat; the konbu dashi is done.
Prepare the Konbu Dashi

Step 2. Prepare the Vegan Kombu

  • For kombu, divide it in half and chop it into strips.
  • Add the kombu to water and a little rice vinegar. Turn on the heat and cook until tender (vinegar makes kombu tender easily).
  • After 20 minutes, check for tenderness. Add sake, mirin, and sugar; simmer until reduced by half.
  • Add soy sauce and cook until the sauce is rich and thick. Reduce the sauce again.
For kombu, divide it in half and chop it into strips.Add the kombu to water and a little rice vinegar. Turn on the heat and cook until tender (vinegar makes kombu tender easily).After 20 minutes, check for tenderness. Add sake, mirin, and sugar; simmer until reduced by half.Add soy sauce and cook until the sauce is rich and thick. Reduce the sauce again.
Prepare the Vegan Kombu
  • Finally, add white sesame seeds and mix. The kombu is done.
Finally, add white sesame seeds and mix. The kombu is done.
Prepare the Vegan Kombu

Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe

Tips

  • Konbu dashi is good for miso soup or vegan dishes.
  • The rich and thick taste of kombu is best for tudani.

Nutrition

  • N/A

FAQs

1. Can I use other types of seaweed instead of konbu?

While konbu provides the best umami, you can experiment with other seaweeds like wakame or arame, but the flavor profile will be different. Start with a small amount to avoid overpowering your dashi.

2. How long can I store homemade vegan dashi?

Store your cooled dashi in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in ice cube trays for easy portioning.


Mastering vegan konbu dashi opens a world of culinary possibilities, allowing you to create authentic Japanese flavors without compromising your values. These simple recipes are a testament to the power of plant-based cooking, proving that delicious and ethical can coexist perfectly. So, embrace the umami and enjoy the flavorful journey!