The 10 Best Dashi Substitutes

Dashi is a flavorful, umami-rich broth that forms the base for many traditional Japanese dishes such as miso soup, ramen, and sauces.

It is typically made by simmering kombu (seaweed) and bonito flakes (dried fish), resulting in a light yet savory stock.

However, due to its unique ingredients, dashi may not always be accessible or suitable for all dietary preferences.

Fortunately, there are several great substitutes that can mimic the umami depth and flavor of dashi in your cooking.

The 10 Best Dashi Substitutes

In this guide, we’ll explore the best dashi substitutes, helping you create delicious dishes even when you don’t have the traditional ingredients on hand.

1. Vegetable Broth

If you’re looking for a vegetarian or vegan alternative to dashi, vegetable broth is an excellent option. While it lacks the fish-based umami of dashi, vegetable broth provides a mild, savory base that can complement most dishes. You can boost the umami flavor by adding a touch of mushrooms, soy sauce, or miso to replicate the depth of dashi.

How to use: Replace dashi with vegetable broth in a 1:1 ratio. For added umami, consider simmering dried mushrooms (such as shiitake) in the broth to infuse a deeper flavor. Vegetable broth works well in soups, stews, and ramen.

2. Miso Paste and Water

Miso paste, especially white miso or red miso, is a good substitute for dashi due to its rich, savory, and umami-packed profile. By mixing miso paste with water, you can create a broth that closely mimics the flavor of dashi. The miso paste also adds some depth and complexity to your dish.

How to use: Mix 1 tablespoon of miso paste with 1 cup of warm water to replace 1 cup of dashi. Adjust the amount of miso to suit your desired flavor strength. This substitute works well in soups, stews, and ramen.

3. Kombu and Shiitake Mushroom Broth

If you want to capture the umami depth of dashi without using fish, a kombu and shiitake mushroom broth is a great substitute. Kombu (seaweed) brings the briny, oceanic flavor, while shiitake mushrooms add a savory depth that mimics the fishiness of bonito flakes.

How to use: Simmer kombu (about a 5-inch piece) and dried shiitake mushrooms (2-3) in water for about 20 minutes to make a vegetarian dashi. You can adjust the amount of kombu and mushrooms to taste. This substitute works well for vegetarian soups, noodles, and sauces.

4. Bonito Flakes and Soy Sauce

For those who need to replicate the fish-based umami of dashi, bonito flakes (dried fish flakes) combined with soy sauce can work as a substitute. Bonito flakes provide the fishiness, while soy sauce adds an additional umami boost.

How to use: To make a simple broth, simmer bonito flakes (about 1/4 cup) in water and then strain. Add 1-2 teaspoons of soy sauce to taste to enhance the umami flavor. This substitute works great in ramen, sauces, and stews.

5. Anchovy Paste and Water

Anchovy paste is a strong and salty fish-based substitute that can mimic the deep, savory flavor of dashi. Although it has a more intense fish flavor than dashi, anchovy paste provides that umami richness that you need in soups, sauces, or dressings.

How to use: Mix 1 teaspoon of anchovy paste with 1 cup of water to replace 1 cup of dashi. Adjust the paste based on your flavor preference. This is particularly effective in soups and sauces that require a savory kick.

6. Fish Sauce and Water

Fish sauce is another salty, umami-rich liquid that can stand in for dashi. It has a strong fish flavor, so it’s important to use it sparingly. It’s a good option if you’re looking for a more intense dashi-like flavor in your dishes.

How to use: Combine 1 teaspoon of fish sauce with 1 cup of water as a substitute for 1 cup of dashi. You may want to adjust the amount based on your desired level of fishiness. Fish sauce works well in soups, stews, and noodles.

7. Seaweed and Mushroom Broth

Combining seaweed and mushrooms can provide a flavorful, plant-based alternative to dashi. The seaweed brings an oceanic essence, while the mushrooms provide the earthy, savory depth that mimics dashi’s umami richness.

How to use: Use 1 sheet of nori or 1/2 cup of wakame along with 1/2 cup of dried mushrooms (shiitake) in water. Let it steep for 20-30 minutes, then strain. This substitute works well in vegetarian soups, ramen, and miso-based dishes.

8. Vegetable Stock with Nutritional Yeast

If you’re looking for a plant-based substitute with an added umami flavor, vegetable stock combined with nutritional yeast can replicate dashi’s depth. Nutritional yeast gives a cheesy, savory taste that is similar to the fishiness of dashi, without using fish products.

How to use: Add 1-2 tablespoons of nutritional yeast to 1 cup of vegetable stock and simmer for 10 minutes. This works well in soups, gravies, and curries where you need a savory broth with extra flavor.

9. Chicken Broth and Seaweed

If you’re not concerned about making a vegetarian or vegan dish, chicken broth can serve as a hearty base that mimics dashi’s savory flavor. Adding seaweed can help bring a briny, ocean-like flavor that is characteristic of dashi.

How to use: Use chicken broth as a base and add dried seaweed (such as wakame or nori) to infuse the sea essence. This works well in soups or ramen where the meaty broth and seaweed complement each other.

10. Tamari or Soy Sauce with Seaweed

If you need an easy and quick alternative, combining tamari or soy sauce with seaweed can create a basic dashi substitute. This version is quick and works well if you need a flavorful broth without long cooking times.

How to use: Mix 1 tablespoon of tamari or soy sauce with 1 cup of water, and add a small handful of seaweed like nori or wakame. This substitute works well in ramen and stir-fries.

FAQs

Q: Can I use vegetable broth instead of dashi?

A: Yes, vegetable broth can be a good substitute for dashi, especially if you add mushrooms or soy sauce to enhance the umami flavor. It works well in soups and sauces where you need a savory base but don’t require the fishy taste of dashi.

Q: Is there a non-fish substitute for dashi?

A: Yes, you can use a kombu and shiitake mushroom broth, which is completely plant-based. This combination gives a rich, umami flavor similar to dashi without the use of fish.

Q: What is the best substitute for dashi in miso soup?

A: A good substitute for dashi in miso soup is kombu and shiitake mushroom broth or miso paste and water. Both substitutes replicate the umami richness of dashi and complement the miso paste well.

Q: Can I use soy sauce instead of dashi?

A: While soy sauce can provide some umami depth, it’s much saltier than dashi. It’s best combined with water and seaweed to mimic the flavor of dashi in a more balanced way.

Conclusion

While dashi is an essential ingredient in Japanese cooking, there are many delicious substitutes that can replicate its umami richness and depth in your dishes.

Whether you choose vegetable broth, miso paste, or seaweed and mushroom broth, each substitute offers a unique flavor that can suit different dietary needs.

With these alternatives, you can still enjoy your favorite Japanese dishes without missing the traditional dashi, ensuring your meals are full of flavor and umami goodness.