Updated: May 12
Kombu(also call Dasima; Sea Tangle; Kelp) broth, or dashi, is as quintessential to Japanese and Korean cooking as chicken broth is to American cooks. The ingredients are incredibly simple, and the technique for making dashi is much easier than any other broth you can make.
Dashi is always made with kombu, which is a dried kelp full of glutamic acids. The kombu gives dashi and every dish made from it a rich umami flavor. Kombu can be found at Asian markets and some chain grocery stores. It also calls Kelp; Sea Tangle; Dashima. Look for kombu with plenty of the cloudy white crystals over the surface.
Rinse Shiitake Mushroom, and let it sit in the water for about 10 minutes before you add to boil with kombu.
Wipe the cloudy white crystals/salt and Taurine on the Kombu/Kelp before you boil.
You can add dried Anchovy, or Argentina Red Shrimp (small pink shrimp) and something equally savory and earthy ingredients like dried shiitake mushrooms.
Add Kombu, Shiitake Mushroom, Onion, Green Onion, Chili, and many more earthy-clean ingredients you love.
A bonus of using dried Shiitake Mushrooms for making kombu broth is that the mushrooms and kombu can be eaten after making the broth. Chop them and add them to miso soup, stir-fries, rice, noodle soup or even with pasta.
Taurine is an herbal supplement that can be used in the treatment for congestive heart failure, high blood pressure, high cholesterol, cystic fibrosis, and to prevent the buildup of plaque in the arteries throughout the body.