Classic Dashi Broth

Do you know what Dashi broth is?

If you are not of Japanese descent, it may sound foreign to you, but I would highly recommend you add this vitally nourishing broth into your diet.

Dashi is the classic umami or savory flavored broth at the base of Japanese cooking.

The most basic Dashi broth consists of two simple ingredients; kombu and bonito flakes.

Kombu (or wild Atlantic kelp) – contains vitamins A, B1, B2, C, D, zinc, magnesium, iron, potassium, copper, calcium and is the one of the richest sources of iodine. It support the thyroid, promotes weight loss, slows the growth of many types of cancer (leukemia, colon, breast and lung), and is naturally anti-inflammatory.[1]

Bonito flakes (katsuo-bushi) – Bonito flakes is essentially skipjack tuna that is smoked and dried, and shaved into flakes. It is a traditional remedy for improving fatigue, blood circulation, boosting mood, and reducing urinary incontinence.[2] Bonito flakes are rich in protein, vitamin B12, selenium, potassium, and phosphorous.

Besides it’s rich nutrient profile, Dashi broth is savory and delicious.

Try this easy dashi recipe. You can simply sip on the broth as it is for big boost of essential nutrients, or use it as the base for your favorite miso soup or noodle soup.


Classic Dashi Broth
Prep time
Cook time
Total time
Recipe type: Stock
Cuisine: Food is medicine
Serves: 1.8 quarts
  1. Put the water into a soup pot.
  2. Combine the kombu in the water and let it soak for 15-20 minutes.
  3. Bring the kombu up to a boil, cover and reduce heat to simmer for 25-30 minutes.
  4. Add the dried bonito flakes and bring back up to a boil.
  5. Turn off the heat and let it sit for a few minutes (2-3 minutes).
  6. Strain kombu and bonito out of the broth.