Is Dashi Vegetarian? 【Kyoto Vegan Cooking Class】Authentic Vegan Dashi Ramen – Shoyu & Miso

vegan-ramen-kyoto

Is Dashi

Vegetarian or Vegan?

Traditional dashi = No. But the vegan version = Absolutely delicious.

Hello everyone searching for "is dashi vegetarian"!

We are Kyoto Green Cuisine, a vegan and vegetarian-friendly cooking school based in Kyoto.

Traditional Japanese dashi usually contains bonito flakes (katsuobushi) or dried sardines, so it is not vegetarian or vegan.

But don't worry!

Kombu and dried shiitake vegan dashi carries on the tradition of Buddhist shojin cuisine and delivers surprisingly deep umami — often even better than animal-based broths.

In our popular Vegan Ramen Class, we use this vegan dashi as the base to make both shoyu (soy sauce) ramen and miso ramen. We also turn the leftover vegetables from the broth into delicious vegan gyoza.

Today we're sharing some of the key points. The exact measurements, timing, and professional tips are taught hands-on in our class.

Traditional Japanese dashi is not vegan, but our kombu and shiitake vegan dashi is a delicious alternative.

For a detailed explanation, please read

"Is Dashi Vegetarian?" – Complete Guide.

Kombu & Shiitake Dashi

Basic Vegan Dashi

– Three Layers of Umami

1. Kombu & Shiitake Dashi (The Foundation)

Water: 500g
Kombu: 10g
Dried shiitake: 3–4 pieces

Method:

Soak in the refrigerator overnight (8–12 hours). The next day, put the shiitake and the soaking liquid into a pot (without the kombu yet). Heat gently over low heat. When white foam appears, continue heating for 5 minutes. Then add the kombu and simmer for another 5 minutes. Done!

This dashi keeps for 3 days in the fridge and 1 month in the freezer. It's incredibly versatile for ramen, stir-fries, soups, and more.

2. Vegetable Dashi

Onion, carrot, cabbage, and chickpeas gently simmered for natural sweetness and body.

3. Mini Tomato & Mushroom Dashi

Cherry tomatoes, enoki, shiitake, and mushrooms simmered together for bright acidity and deep savoriness.

In our class we layer these three dashi to create a complex, restaurant-quality ramen broth with incredible depth.

Vegan Shoyu Ramen

– Key Points

1. Soup

We combine two bases — the kombu-shiitake dashi and vegetable dashi — with garlic, ginger, and sesame oil. We finish it with our special kaeshi (concentrated soy sauce tare) and aromatic oil for a beautifully balanced, fragrant broth.

2. Noodles

Regular fresh Chinese noodles work great, but in class we also offer our house rice-flour vegan noodles (gluten-free). You'll learn the perfect boiling time and draining technique for that satisfying chewy texture.

3. Toppings

Carrots from the dashi
Kyoto-grown green onions
Nori seaweed
Blanched cherry tomatoes

The moment you serve it, the beautiful aroma will make your mouth water.

Vegan Miso Ramen

– Key Points

Miso ramen is where the dashi truly shines.

Hatcho miso – long-aged traditional red miso
Organic koji miso – for gentle sweetness
Chickpeas and onions from the vegetable dashi, blended into a smooth paste

For the miso ramen broth, we layer the kombu-shiitake dashi with the mini tomato and mushroom dashi.

Vegan Gyoza Made with Leftover Vegetables!

Bonus:

Vegan Gyoza Made with Leftover Vegetables!

One of the best parts of our ramen class is turning the spent broth vegetables into gyoza.

Finely chop cabbage, shiitake, and other vegetables from the dashi
Season with garlic, soy sauce, sesame oil, Chinese five-spice, etc.
Use store-bought wrappers (easy and reliable)

The juicy texture when pan-fried and the fragrant garlic aroma make these gyoza absolutely addictive. Many participants say, "I can't believe there's no meat in these — they're incredible!"