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Shiitake Dashi Broth (~8 Cal / 2 Tbsp)

·223 words·2 mins
Table of Contents

The lowest-calorie sauce in the rotation and arguably the most micronutrient-dense. The shiitake soaking liquid is rich in glutamates, eritadenine, and B vitamins. Combined with kombu dashi and white miso, this is a broth you can drizzle on anything or drink straight.

Why these ingredients
Shiitake soaking liquid contains glutamates, eritadenine (cholesterol metabolism), and B vitamins. Kombu dashi adds iodine and trace minerals. White miso provides probiotics and manganese – add off heat. Dulse flakes replace salt with iodine, potassium, and iron.

Ingredients
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  • 1 cup reserved shiitake soaking liquid
  • 1/2 cup kombu dashi
  • 1 tbsp white miso paste
  • 1/2 tsp dulse flakes
  • 1 tsp grated ginger
  • 1/2 tsp turmeric
  • 1 tsp rice vinegar
  • 1 tsp arrowroot powder
  • 1 tbsp cold water (for arrowroot slurry)

Instructions
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  1. Combine shiitake soaking liquid and kombu dashi in a small saucepan.
  2. Add dulse, ginger, turmeric, and rice vinegar. Warm gently.
  3. Dissolve arrowroot in cold water. Whisk into the warm broth to thicken lightly.
  4. Remove from heat. Whisk in white miso paste until dissolved.
  5. Cool and refrigerate.

Storage
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Keeps 1 week refrigerated. Save the shiitake soaking liquid whenever you rehydrate dried shiitakes for other recipes – it is too valuable to discard.