Dashi is the base of all miso soups. It usually contains dried, smoked fish flakes but you can enjoy a vegan dashi by adding shiitake mushrooms and smoked paprika
Hot water 250ml
Dried Kelp 10g
Shiitake mushrooms 10g
3/4 Tsp smoked paprika
Boil the water, then allow to sit for 5 minutes
Wipe the Kelp with a paper towel to remove any detritus or critters. The white residue on the Kelp is minerals and should not be removed as it provides great umami flavour.
Place the Kelp in a pot with the shiitake mushrooms and pour over with the hot water, allow to sit for 30 minutes.
After 30 minutes add the paprika and stir to incorporate.
Cover and let sit for 5 minutes.
Strain the liquid through a cheesecloth or a coffee filter to make a clear stock.
Store in a jar in the fridge for a week or freeze it into ice-cube trays for longer storage.