How to Make Dashi Broth: The Soul of Japanese Soups

Asian Soups

If you’ve ever had a traditional bowl of miso soup, chances are it was made with a Japanese dashi broth. It’s an essential part of Japanese cuisine and gives that classic umami flavor to many Japanese dishes, especially, of course, soups!

dashi broth

What is Dashi?

Dashi is a light Japanese soup stock that’s used as a base in many types of Japanese dishes. It is the key ingredient in any miso soup recipe and various types of udon noodle soups and ramen, to name a few. It’s also used to flavor sauces and even rice.

It’s also often referred to as dashi stock but I think dashi broth is more appropriate since it’s not simmered for long periods like other types of meat stocks. That said, the terms dashi stock and dashi broth are used interchangeably.

It’s one of the easiest broths to make at home as it takes a fraction of the time of chicken broth or even fish broth.

What is Dashi Broth Made Of?

It can be made with many things but the two most common ingredients are kombu and dried bonito flakes. Both of these ingredients contain high amounts of glutamic acid, the amino acid that creates the meaty flavor (known as umami) that humans crave in food.

For the most basic version of dashi broth, this is all you need…

kombu and bonito flakes

That’s kombu, pictured on the left, a type of edible dried kelp (which is a large type of seaweed), and bonito flakes (also called katsuobushi), pictured on the right, which comes from a type of dried tuna. You can find both in packaged form in health food stores or Asian markets. Eden Foods is one of the more common brands you’ll find in the former. See their kombu here and bonito flakes here.

A slightly clearer picture when removed from the packaging:

kombu and bonito flakes removed from packaging

Simmered together they infuse the broth with a delicate but clear umami and briny flavor that works so well in so many Japanese soups and stews. Check out this Japanese tomato noodle soup for an example that uses a Japanese dashi broth.

More Broth and Stock Recipes to Try

How to Make Dashi Broth

Per quart of water, you’ll need about 4 large strips of kombu and about 2 cups of bonito flakes for this dashi broth recipe.

Step 1. Soak the kombu

First, add the kombu to cold filtered water in a saucepan and let it soak for 20 to 30 minutes. A longer soaking period is better if you have the time and/or foresight to prepare it ahead of time. 3 to 4 hours is better and you could even soak it overnight to extract the most flavor.

soaking kombu for japanese dashi broth

Step 2. Heat the water and remove the kombu before the water boils

Heat the water over medium-high heat. Just before the water boils, remove the kombu using tongs, like so…

removing kombu from the dashi broth

Step 3. Add the bonito flakes

Make sure the water never boils! This is very important because bonito flakes are very delicate and can easily create a bitter flavor if overcooked via boiling. Once the water is barely simmering add the bonito flakes and keep the heat on for about 30 to 60 seconds.

adding bonito flakes to the broth

Step 4. Turn off the heat and let it sit

Remove the saucepan from the heat and let it sit for ten minutes. The bonito flakes will fall to the bottom of the pan.

Step 5. Strain

Strain the bonito flakes from the dashi broth using a colander lined with fine mesh cheesecloth or a paper towel.

straining the dashi broth

That’s it!

Use the dashi broth right away or store it in the fridge for up to 2 days or in the freezer for up to 3 months.

This is the most basic way of making dashi. If you’re new to it, start here and you can’t go wrong. But as with all things, there are many different interpretations and opinions on everything from the quality of ingredients to the soaking times to the exact temperature of the water. For something so simple, it can get quite involved! There are countless online articles for a much deeper dive into the traditional methods and variations.

Frequently Asked Questions

Can I buy dashi broth in stores?

Yes, mostly in Asian and Japanese grocery stores and markets. You also might find a specialty brand in some health food stores. There are also many dashi products on Amazon and other online outlets. The most common store-bought product is some form of dashi powder.

I have not personally tried any dried or powdered version but I’m sure the quality varies greatly. Just like with any type of store-bought stock or broth, be it chicken stock, clam juice, or other types of seafood broth, check the labels and avoid products with lots of chemical flavorings.

Is dashi broth vegetarian?

No, because it includes bonito flakes. Bonito is a species of fish. Therefore, dashi broth is pescatarian.

Is there a vegetarian dashi broth substitute?

Yes, you can make a kombu dashi broth without bonito flakes. You can also substitute dried shiitake mushrooms for the dried bonito flakes for a shiitake dashi broth.

Is dashi broth gluten-free?

Yes. However, many common Japanese dishes that are made with dashi, such as Udon noodle soups or ramen noodle soups, also include gluten.

Is dashi broth healthy?

Yes, dashi broth is healthy. Like many types of seaweed, kombu is high in iodine and contains a wide variety of amino acids, vitamins, and other minerals such as calcium, magnesium, and iron. Scientific studies have also shown that dashi broth can reduce mental fatigue, lower blood pressure, and improve mood states. Like all homemade broths and stocks, dashi is easy to digest and can improve the digestibility of other foods.

Japanese Dashi Recipe

How to Make a Dashi Broth

Dashi Broth

A Japanese dashi broth is an essential part of Japanese cuisine and gives a subtle umami flavor to many Japanese soups. It requires only two ingredients, kombu and bonito flakes. 
Print Recipe Pin Recipe
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings4 cups
AuthorCraig Fear



  • Add kombu to cold filtered water in a sauce pan and let soak for 20-30 minutes. A longer soaking period is better if you have the time and/or foresight to prepare it ahead of time. Soak it overnight if possible.
  • Put saucepan on the stove top and heat the water over medium high heat. Just before the water boils, remove the kombu using tongs.
  • Add the bonito flakes to the heated water for about 30-60 seconds. Remove the saucepan from the heat and let it sit for ten minutes.
  • Strain the bonito flakes from the broth using a colander line with fine mesh cheesecloth or a paper towel.
  • Use right away or store in fridge for up to 2 days or freezer for up to 3 months.


Serving: 1cup | Calories: 394kcal | Carbohydrates: 0.1g | Protein: 79g | Fat: 0.01g | Saturated Fat: 0.003g | Cholesterol: 79mg | Sodium: 330mg | Potassium: 1027mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 9mg | Iron: 0.03mg
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How to Make Dashi Broth: The Soul of Japanese Soups

About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.

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