Our Double Dashi with Vegetables is a hearty vegan meal that gets its deep umami flavor from a base of part shiitake dashi and part kombu dashi broths, which are made separately ahead of time using a cold steeping method. It’s as simple as adding water and waiting. A few minutes of prep the night before pays off and dashi can be made in large batches and frozen for later use.
Once the dashi is made, a quick boil and steep with green onions, garlic, and fresh ginger transform it into a flavorful broth. Savoy cabbage and carrots make this a nutrient and fiber rich soup and we add marinated, pan seared mushrooms with a coriander garlic sauce that ties everything together. Enjoy this as a starter in smaller portions or a full serving for a satisfying plant-based meal.Print
Double Dashi with Vegetables is a hearty soup made with shiitake mushroom and kombu dashi broth bases.
For the Kombu Dashi
- 6 cups cold water
- 3 7-inch sheets dried kombu
For the Shiitake Dashi
- 4 cups cold water
- 1 1-ounce package dried shiitake mushrooms
For the Vegetables
- 6 green onions, divided
- 5 large garlic cloves, peeled and halved lengthwise
- 4 cups baby spinach, rinsed and spun
- 3 medium carrots, peeled, trimmed, and sliced lengthwise into thin strips with a peeler
- 1 small head savoy cabbage, shredded (about 6 loosely packed cups)
- 1 4-inch piece fresh ginger, peeled and halved lengthwise
- 1 1/2 tsp sesame seeds
For the Mushrooms
- 1 16-ounce container cremini/baby bella mushrooms, rinsed, trimmed, and sliced
- 3 cloves garlic, peeled and halved lengthwise
- 1/3 cup coconut aminos (do not substitute)
- 1 tbsp sesame oil
- 1 tbsp avocado oil
- 1 1/4 tsp ground coriander
- Pinch of ground white pepper (about 1/16 tsp)
- Optional garnishes: Thinly sliced daikon or other radish, shaved ginger, sesame seeds, sliced green onions, julienne shredded carrot
For the Dashi Bases
- Use a damp cloth to gently wipe both sides of the kombu, then break the kombu sheets up as needed and in a large container or jar with a lid. Cover with 6 cups of cool filtered water, cover and refrigerate 8-10 hours. Remove kombu sheets after 10 hours to avoid bitterness. Strain into another container through a fine mesh strainer lined with a paper towel or coffee filter. The wet kombu sheets will be covered in a liquid that is like an egg white consistency. That’s normal and you’ll strain it out. Refrigerate until ready to use, up to 48 hours.
- Add the dried mushrooms to another large container and cover with 4 cups of cool filtered water. Cover and refrigerate up to 24 hours, then strain into another container through a fine mesh strainer lined with a paper towel or coffee filter to remove any grit from the mushrooms. Refrigerate until ready to use, up to 48 hours. Now you can say you’ve made dashi. Both can be frozen for future use.
Start the Mushrooms
- Combine the coconut aminos, coriander, sesame oil, and ground white pepper in a small measuring cup. Place the sliced mushrooms in a wide shallow dish and pour the marinade over the top. Gently toss to coat and let marinate at room temperature until ready to use.
- Prep garlic and set aside in a separate dish.
For the Broth
- Add both containers of prepared dashi to a large pot. Trim the bottoms of the onions and discard, then cut the greens away from the white part of the onions. Slice the white parts in half lengthwise and add to the dashi. Thinly slice the greens crosswise for garnish and set aside.
- Peel and halve the ginger and garlic lengthwise, then add to the dashi. Bring to a rolling boil over medium-high heat. Boil for 5 minutes, skimming the foam off the top of the pot constantly.
- Reduce to medium-low, cover and cook for 10 minutes, then remove from heat and skim foam again if necessary. Replace cover and let rest 15 minutes, then strain liquid into a heat safe container. Rinse the dashi pot, discard the ginger, garlic, and onions and return the dashi liquid to the clean pot. Cover and set aside.
Finish the Mushrooms
- While the dashi is resting, heat a large, deep sauté pan over medium-high heat and add the avocado oil and garlic. Sauté garlic until golden brown (1-2 minutes), then remove and place garlic in the bottom of the mushroom dish with the marinade.
- Use a slotted spoon to transfer the mushrooms to the hot pan, reserving as much marinade in the dish as possible (we’ll add it later). Quickly arrange the mushrooms in an even layer and sear about 2 minutes, watching closely. Flip the mushrooms to sear the other side, another 2 minutes or so.
- Reduce heat to medium-low, pour reserved marinade and garlic over the mushrooms, and cook 3-5 minutes, stirring as needed, until liquid thickens into a deep brown sauce of unfathomable deliciousness. Remove from heat, remove and slice the garlic cloves, then return them to the pan, cover and set aside.
Putting it Together
- While finishing the mushrooms, divide the spinach between six bowls.
- Return the dashi to a boil over medium-high heat. Once boiling, add the carrots, cover and cook 2 minutes. Then add cabbage, cover, remove from heat, and let sit 2 minutes.
- Use tongs to divide the cabbage and carrots between the bowls, then divide the broth evenly between the bowls. Top with mushrooms and garnish with green onions, and 1/2 teaspoon sesame seeds each, radishes, ginger, etc. to taste. Serve immediately.
Refrigerate leftover mushrooms and soup in separate airtight containers up to 4 days.
Nutrition Estimate Per Serving (1/6 RECIPE) – Calories: 142, Fat: 5.2g, Saturated Fat: .6g, Polyunsaturated Fat: 1.5g, Monounsaturated Fat: 2.8g, Cholesterol: 0mg, Sodium: 333mg, Potassium: 747mg, Carbohydrates: 17g total/10.5g net, Fiber: 6.5g, Sugar: 3.8, Protein: 11, Vitamin A: 143%, Vitamin C: 60%, Calcium: 7.7%, Iron: 9.7% (based on 2,000 calorie diet).
Keywords: DASHI, JAPANESE DASHI, SOUP, ASIAN VEGETABLE SOUP, VEGAN, VEGETARIAN, LOW-CARB, GLUTEN-FREE, GRAIN-FREE, SOY-FREE, SUGAR-FREE, COCONUT AMINOS, MEATLESS, SHIITAKE MUSHROOMS, KOMBU, COLD STEEP, BABY BELLA MUSHROOMS, MAKE AHEAD, MEAL PREP, WEEKNIGHT MEALS, HEALTHY MEALS, PALEO, PLANT-BASED