Dashi is a japanese version of our stocks and broths. Traditionally, it includes kombu seaweed and bonito flakes.
As a vegan, the version I make uses dried shiitake mushrooms instead. It is an extremely simple recipe, although it takes a little bit of time in soaking.
Highly versatile, this hot, flavorful broth can become the base for a miso soup, a ramen dish, a stew… Full of umami, it is a very comforting food that brightens dishes and gives them more depth whether piping hot on a chilly winter night or cool and light for a bright summer meal.