Name: Pure Dashi Mushroom Powder
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 20 g dried shiitake mushrooms; 10 g kombu; 5 g wakame; 2 tablespoons umami dashi powder; 1 teaspoon garlic powder; 1/2 teaspoon white pepper; 1 teaspoon sugar; 1 tablespoon dried chives

Description

An intense, concentrated umami powder built around umami dashi powder and dried shiitake for maximum savory impact. Grind shiitake with kombu and wakame, then blend thoroughly with garlic powder, white pepper, sugar, and chives. Use 1 tablespoon per cup of hot water for a bold, restaurant-quality ramen broth substitute in seconds.

Cultural Background

Dashi is a foundational Japanese stock central to ramen, miso soup, and countless other dishes, with roots tracing back centuries in Japanese culinary tradition. Kombu seaweed and dried shiitake mushrooms provide the core umami through natural glutamates and guanylates, a technique refined in Buddhist vegetarian cooking known as shojin ryori. Wakame adds oceanic depth commonly found in Japanese soups, while modern adaptations like powdered versions allow quick pantry use inspired by instant dashi products.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 0 minutes
TOTAL TIME: 15 minutes
SERVINGS: 8
DIFFICULTY: Easy

Ingredients

20 g dried shiitake mushrooms
10 g kombu
5 g wakame
2 tablespoons umami dashi powder
1 teaspoon garlic powder
1/2 teaspoon white pepper
1 teaspoon sugar
1 tablespoon dried chives

Instructions

Place the dried shiitake mushrooms, kombu, and wakame in a spice grinder or high-powered blender and pulse in short 5-second bursts until they form a fine, even powder, stopping to shake the container as needed to ensure uniform grinding without overheating.
Transfer the ground seaweed and mushroom mixture to a small mixing bowl.
Add the umami dashi powder, garlic powder, white pepper, sugar, and dried chives to the bowl.
Stir or whisk thoroughly until all ingredients are completely combined into a uniform powder.
Sift the mixture through a fine mesh sieve if any larger pieces remain, then re-grind those pieces and mix back in.
Store the finished powder in an airtight container in a cool, dry place for up to 6 months.

Tips

- Grind in small batches to achieve the finest texture possible for quick dissolution in water.
- Avoid over-processing in one long blend to prevent the powder from clumping due to heat or moisture.
- For a milder version, reduce the white pepper or omit the sugar if a less balanced savory profile is preferred.

Nutrition

Calories: 10
Protein: 1 g
Carbs: 2 g
Fat: 0 g