Does anyone have a good traditional Japanese dashi recipe using shiitake mushrooms and kombu?

I am a vegan, and was hoping to use dashi in a Japanese noodle soup. If you know any good recipes, I would be very grateful.Does anyone have a good traditional Japanese dashi recipe using shiitake mushrooms and kombu?
Here's one of my adaptations.

This is sort of like a Sushi Salad, and one of our favorites.



CHIRASHI-ZUSHI (Chirashi means “scattered” in Japanese.)

The recipe calls for tofu cakes soaked in dashi, sugar, mirin, and soy

sauce. It's delicious,



3 1/2 Cups Cooked Sushi Rice (I always use Brown Rice.)

2 dried shitaki mushrooms

1 carrot

Stock for cooking carrot and mushroom:



1/4 cup dashi stock (recipe for dashi will follow)

1/4 cup shitaki soaking water

2 TBS. mirin (a heavily sweetened sake, used for cooking)

1 1/2 TBS. soy sauce

1 TBS. sake



1/4 oz. seasoned, canned bamboo shoots

1/4 cup shredded Bok Choy

1/4 cup sliced radishes

1/2 cup cooked snow peas

1/4 cup raisins

2 hard boiled egg whites



1. Soak the shitake mushrooms in lukewarm water until soft (30 min.) Put

Liquid aside. Trim off stems of mushrooms and slice thinly.

2. Peel Carrot, make 2 inch matchsticks.

3. Mix ingredients for stock to cook mushrooms and carrots. Cook carrot

in it. Add shitake mushrooms and continue to cook until done.

4. Dice bamboo shoot into 1/2 inch cubes.

5. Mix carrot, shitake mushrooms, bamboo shoots, radish, Bok Choy, and

Sushi rice.

6. Slice cooked snow peas.

7. Add raisins, snow peas, and hard boiled egg for decoration.



DASHI STOCK is Japanese clear soup stock. There are four types made from

kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the

secret of Japanese cooking. To keep this strictly vegetarian, I omit the

dried bonito flakes and substitute with soy bean sprouts and or mushrooms.

It seems to work out fine. (I found this recipe for Dashi in the

March/April '94 edition of the EATING WELL magazine, which also has some

great recipes for using Japanese noodles) It's exactly how I make mine,

except I substitute one cup of bean sprouts or several Shitake mushrooms

for 1 cup of Bonito Flakes.



1 oz. dried Kombu (10 inches) (Dried Kelp)

1 cup soy bean sprouts



Lightly brush kombu clean without removing its coating of white dust.

Place in a large saucepan with 6 cups of cold water. Slowly bring to a

simmer over low heat and cook for 5 minutes. Remove the kombu and discard

it. Add 1 cup cold water and the sprouts to the broth. Return to simmer

for 5 minutes. Increase heat to high. Once the stock boils, remove from

the heat. Strain the stock through a cheesecloth-lined sieve, discarding

the sprouts. Stock may be stored in refrigerator for up to 3 days or

frozen for up to 6 months. Makes 5 cups.

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