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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Welcome to Day-28 of our Miso Soup Challenge! If you’re picky about ingredients and want 100% natural flavor, you have to try making these! Since they're packed with high-quality umami ingredients, they are guaranteed to be delicious. Finding additive-free dashi at the store can be tough, so why not make your own? It’s cheaper, tastier, and you know exactly what’s inside. 🧡
Chefadora AI has the answer - timers, swaps, step-by-step help.
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Finely chop or grind the katsuobushi, kombu, and dried shiitake mushrooms.
Place the ground ingredients into tea filter bags.
Store the dashi packs in a clean, airtight container in the fridge.
To use, place one dashi pack in cold water, bring to a boil, and simmer for about 5 minutes before removing.
Want to keep this recipe for later? We can email it to you!
Use pre-sliced dried shiitake mushrooms to save time.
You can toss the kombu into the blender with the shiitake mushrooms for easier preparation.
Feel free to add niboshi (dried baby sardines) or kiriboshi daikon (dried shredded radish) for extra depth of flavor.
Be cautious with the amount of shiitake mushrooms, as too much can make the flavor overly strong.
How long can I store the dashi packs?
You can store the dashi packs in a clean, airtight container in the fridge for about a month.
Can I adjust the ingredient ratios?
Yes, the ratios are flexible, but avoid using too much shiitake mushrooms as it can overpower the flavor.
Can I use these dashi packs for other recipes?
Absolutely! These dashi packs can be used in any recipe that calls for dashi stock.
What is the best way to grind the ingredients?
You can use a blender or food processor to finely grind the ingredients.
Can I add other ingredients to the dashi packs?
Yes, you can add niboshi (dried baby sardines) or kiriboshi daikon (dried shredded radish) for extra depth of flavor.
Hi, I'm Yukumi, a home cook from Japan sharing easy, everyday recipes rooted in Japanese fermentation culture. Koji, miso, amazake, and other fermented staples are at the heart of Japanese cooking — full of deep umami, natural nutrients, and centuries of tradition. My recipes make these ingredients simple and approachable, whether you're new to fermentation or looking to bring more Japanese flavors into your kitchen. Here you'll find recipes for gut-friendly miso soups, koji marinades, fermented seasonings, and more — all designed for a natural, balanced way of eating.
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