Vegan Kombu and Shiitake Broth

Fact-checked on paper only. This recipe has not been cooked or tested yet.

Why this works

Shojin ryori is the vegetarian cuisine of Buddhist temples, and its stocks contain no fish [Wikipedia, Shojin ryori]. This broth follows the same idea with kombu and dried shiitake. Kombu brings glutamate and shiitake brings guanylate, two umami compounds that taste stronger together. A cold soak, even overnight in the fridge, then a slow heat to a bare simmer, is the standard method, with the kombu pulled out just before the liquid boils [Just One Cookbook].

Yield: 1.5 liters (about 1.5 quarts) Times: prep PT10M, cook PT25M, total PT8H35M (ISO 8601)

Equipment

• Large bowl or container for soaking
• 4 quart saucepan
• Fine-mesh strainer
• Instant-read thermometer

Ingredients

• 1.5 L (6 1/3 cups) cold water
• 20 g (0.7 oz, two 10 cm pieces) dried kombu
• 30 g (1 oz, 6 to 8 medium caps) dried shiitake mushrooms
• 15 g (0.5 oz) dried shiitake stems (optional)

Steps

1. Combine the water, kombu and shiitake in a bowl or container.
2. Cover and refrigerate at least 8 hours or overnight. A 30 minute soak works if you are short on time, with a weaker result.
3. Move the liquid and solids to a saucepan.
4. Heat slowly over medium-low heat. Small bubbles will form on the kombu at about 140 F (60 C).
5. Take the kombu out just before the liquid boils, around 170 F (77 C).
6. Keep heating to a bare simmer and then remove from the heat. Steep the shiitake 10 more minutes.
7. Strain. Keep the shiitake for another use, such as slicing and simmering in soy sauce and mirin.
8. Chill and store as described in the storage section.

What to watch for

• Do not boil the kombu. It turns bitter and slimy.
• Skipping the soak gives a weaker broth.
• Buy thick dried shiitake with cracked tops; thin ones give little flavor.

Storage

• Chill fast. USDA's rule for any cooked food is to refrigerate within 2 hours (1 hour above 90 F) and to divide a big pot into shallow containers so it cools quickly [USDA FSIS, Keep Food Safe].
• Refrigerate at 40 F (4 C) or below and use within 3 to 4 days. Just One Cookbook says 4 to 5 days for its dashi; we use USDA's 3 to 4 day window for cooked soups [USDA FSIS, Leftovers and Food Safety].
• Freeze for best quality within 2 to 3 months [USDA FSIS, Leftovers and Food Safety].
• Reheat to 165 F (74 C) and bring to a rolling boil before serving.

Allergens: None inherent. Check the tare for soy and wheat.

Pairs with

Shoyu tare (use tamari to keep it gluten free), shio tare or miso tare. Good with tofu, roasted vegetables and sesame.

Sources

1. Wikipedia, Shojin ryori (vegetarian Buddhist temple cuisine): https://en.wikipedia.org/wiki/Sh%C5%8Djin_ry%C5%8Dri
2. Just One Cookbook, vegan shiitake kombu dashi (cold soak, bare simmer, remove before boil): https://www.justonecookbook.com/vegan-shiitake-kombu-dashi/
3. USDA FSIS, Keep Food Safe (2 hour / 1 hour chilling rule): https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe
4. USDA FSIS, Leftovers and Food Safety (refrigeration windows, reheating): https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety

Citation links

• https://en.wikipedia.org/wiki/Sh%C5%8Djin_ry%C5%8Dri
• https://www.justonecookbook.com/vegan-shiitake-kombu-dashi/
• https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe
• https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety