Inspired by: Shōjin dashi
- All year
Kombu Dashi (Temple Stock)
- Serves
- 8
- Portion
- 250 ml
- Time
- Soak 3 h or overnight · 10 min
- Texture
- Liquid
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (8 servings) | Café batch ×5 |
|---|---|---|---|---|
| Kombu (dried kelp) | a 10×10 cm piece | 15 g | 75 g | |
| Water | 8⅓ cups | 2000 ml | 10000 ml | |
| Ginger, fresh | 2 slices (optional) | 5 g | 25 g |
Method
How to cook it
Step 1: Wipe kombu with a damp cloth (do not wash off the white powder — it is flavour).
Step 2: Soak in cold water at least 3 hours, ideally overnight in the refrigerator.
Step 3: Heat slowly; remove kombu just before the water boils (boiling makes it slimy and bitter).
Step 4: Use as the base for miso soup, noodle broths and simmered dishes. Keeps 3 days refrigerated.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromBonito (fish) dashi→Tokombu dashi; mushroom-free (shiitake usually added)
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