How can I recreate the umami-rich flavor of dashi without using fish?


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I love Japanese cuisine but want to explore vegan alternatives. Any tips on achieving that deep, savory umami taste in dishes like miso soup or noodles without using fish-based dashi?
Try using kombu seaweed for a flavorful base 🌿. You can also add dried shiitake mushrooms or soy sauce to amp up the savory goodness! 🍲