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Substitute for Dashi Soup Stock

Prep 5 min
Total 10 min
Servings 1

Dashi soup stock is a staple in many Japanese households when it comes to cooking. This is a decent substitute for people who don't like the fishy taste of Dashi, or who don't have access to Dashi. MORE+ LESS-

By TBSP Kitchens

July 23, 2018

Ingredients

Beef for every 1 cup of water bouillon cubes

boiling water cup for every cup needed

3-4 tbsp soy per 1 cup broth sauce

Steps

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Add cubes to boiling water, dissolve completely. Add soy sauce.

Expert Tips

*If using this Dashi substitute for Tamagoyaki, or eggs, allow the stock to cool completely before adding to eggs.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Dashi soup stock is a Japanese stock traditionally made of kombu (dried kelp), katsuobushi (thinly shaved dried tuna flakes) and niboshi or anchovies which help give the stock its signature fishy flavor. If all of these ingredients seem like a mouthful, don’t be discouraged. Thankfully with a little dehydrated beef stock in the form of bouillon cubes and boiling water, you can achieve the deep umami flavor of the traditional recipe using simple ingredients. Plus since our dashi substitute skips the fishy taste, it works as a savory base for a variety of Japanese and non-Japanese noodle, fish and vegetable soup dishes alike.