A modern twist on the ancient art of Japanese dashi using mushrooms and adaptogens. FOOD FOR THE LIGHT BODY.



1 Carrot

2 rib Celery

1/4 Leek

2 inch Ginger 

2 clove Garlic 

1 Shiso stem 

1 Garlic chive blossom 

1 Laurel leaf 

20 peppercorns 

1 Star anise 

2 sprigs parsley 

4 C H2O


1 Kombu 

5 Shiitake (dried) 

2 T Katsuobushi


2 T Hacho Miso 

1 T Umami Bouillon 

1/2 tsp. ea. Reishi, Cordyceps, Rhodiola 

Fine dice all vegetables and sautee on med/ low heat until fragrant, about 5 min. Add the H2O. Make boquet garni w/ parsley, shiso, laurel leaf, and garlic chive, and add to the stock. Slice ginger thin and crush garlic cloves, add to the stock w/ peppercorns and star anise. Bring to a boil then reduce heat to a low simmer and simmer for 5 minutes, skim away any foam. Pour the stock through a shinouise or strainer. Allow to cool and then return to the pan and put in the kombu. Allow kombu to bloom in cool stock for 20 minutes. Bring up to a simmer and add shiitake, simmer for 5 minutes and remove kombu. allow shiitake to steep for 5 more minutes then add katsuobushi. Steep for 2 minutes and then strain everything out of the dashi. Return to the pan and add dashi and fold in miso, reishi, bouillon, codyceps and rhodiola. ready to serve. Sometimes i will add a bone broth to this mixture and drink that way. Other times I may add cubed tofu and scallions. ENJOY