This broth, from the wonderful Isa Chandra Moskowitz whose website Post Punk Kitchen
is full of mouth-watering vegan recipes, forms the base of her exquisite Grilled Ramen
Dashi, if you’re not familiar, is the deeply umami Japanese broth used to make ramen. Traditionally, it’s made with some fishy ingredients. Literally. Here, we’re simply making a veggie broth, with a healthy dose of kombu, for a slight taste of the sea, and miso, for that fermented deliciousness. I’m going to be posting a whole ramen recipe in just a bit, but I wanted to get the party started and get this broth up first. And you should totally read up more on dashi, its history and technique is definitely worthy of reading about in more than the few sentences I can afford to do here. Please note that this recipe is in American measures.