Darjeeling Dashi

Yields
Makes 3 cups

Total Time
20 mins

Created by Bay Area cookbook author Eric Gower, this ultraquick and unusual version of Japanese dashi (soup stock) delivers a serious umami punch, made even tastier by the addition of Darjeeling tea leaves. Use it as a base for a quick soup--it's very good with slices of the mushrooms you used to make the dashi, plus a curl or two of aged pecorino romano cheese. Or use it to deglaze pans for sauce, or to make insanely delicious rice (use half water, half Darjeeling dashi).

Photo: Iain Bagwell; Styling: Emma Star Jensen

2 tablespoons dried tomatoes

1/2 ounce dried shiitake mushrooms

1 tablespoon soy sauce

4 teaspoons honey

1 1/2 teaspoons aka (red) miso

1 tablespoon Darjeeling tea leaves

1/2 teaspoon salt

Combine tomatoes, mushrooms, soy sauce, and honey with 1 qt. water in a medium saucepan and simmer 5 minutes. Turn off heat and whisk in miso, tea leaves, and salt; let steep 5 minutes. Strain through a fine-mesh colander (save shiitakes for another use, such as fried rice, pasta, or in the dashi for soup). Let cool. Dashi keeps, chilled, in a large glass jar for up to 1 week.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 42Calories from Fat 4

% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 807mg34%
Total Carbohydrate 10g4%

Dietary Fiber 0.4g2%
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Darjeeling Dashi