Flavorful Dashi Stock


Flavorful Dashi Soup Stock

This is based on the traditional Dashi Stock from the Youtube cook, Maangchi, but made my own adjustments to the recipe as I like more flavor in my broth/stock. It is very similar to the version in my Soondubu Jigae recipe I posted, with further adjustments. I encourage others to make their own adjustments to the recipe as they feel is needed or preferred. I tend to eyeball just about all my recipes, so when I post them they are usually just guides
Course Soup
Cuisine Asian


  • Soup pot


  • 12 dried anchovy cleaned
  • 1 cup dried kelp rinsed
  • ½ medium onion sweet vidalia
  • 4-6 halved green onion cut off roots and bad ends
  • 5 cloves garlic crushed
  • 5-8 cup water
  • 5-6 shiitake mushroom presoaked, if dried
  • 1-2 tbsp ginger fresh, thin sliced
  • Kikkoman's Memmi Noodle Soup Base to taste


  • 1 tbsp Dashi powder


Preparing the Stock

  • If the shiitake mushrooms are dried, place them in a bowl of warm water and let them soak for at least 15-30 minutes, while preparing the stock ingredients.

    Have a mesh/strainer container to put the dried anchovies in, be sure to remove the intestines first. Since you're using a mesh container, you can leave the heads in. Hon-dashi powder can replace the dried anchovies or be added with it for more stronger flavor, if necessary or preferred.

    Rinse the dried kelp before adding to pot.
    Add water and all other stock ingredients to the pot and bring to a boil. Once boiling, bring down to medium/low heat and simmer for 20-30 minutes. Use a kitchen sieve to skim the foam/particles from the surface.
    Add soy sauce or soup base to taste, 15 minutes into the simmer time.
    Remove all solid ingredients with kitchen sieve and set aside.
    Strain broth for a more cleaner look. Set stock aside for use or store for later use.


*Those stock ingredients can actually be added to the soup, later near the end since they are already cooked. Just chopped them up some before adding. Otherwise, they can be added to other foods or be eaten as side dish. I prefer not to waste edible ingredients and they are actually quite tasty! Add rice or have rice as a side dish for a more filling meal. You can use this stock as is or in addition to other soups/stews/stock.