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MANGE TOUT LA NUTRITION DE LA FEMME AU RYTHME DE SES HORMONES

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Since it’s gotten cold again, I thought I’d revisit this incredibly easy-to-make, versatile broth that’s packed with hea...
14/05/2026

Since it’s gotten cold again, I thought I’d revisit this incredibly easy-to-make, versatile broth that’s packed with health benefits: the DASHI.
When it’s cold, the kidneys suffer, and shiitake mushrooms support kidney health. Together with seaweed, they provide protein, fiber, and antioxidants, and help detoxify the body.
Mushrooms are all the rage right now, and that’s a good thing.
In traditional Asian cuisine, shiitake mushrooms are served with pork to aid in the digestion of fats. They’re also served to those recovering from illness to help them heal better. And for many, many other reasons, but let’s not turn this into a novel.

You’ll ask me about quantities.
For a pot of about 2 liters (of Kangen water, of course), I put in about 4–5 medium-sized mushrooms and a piece of kombu seaweed about the size of my palm. I let it reduce by about 1/5 (I mean this 1/5 will evaporate).

I then use the cooked mushrooms and seaweed in various stews or soups. I also make a spreadable tartare out of the boiled seaweed.

The most popular dashi contains also bonito flakes. It's certainly a very tasty one, but it's not easy to find the bonito, and a bit expensive.

Vegan dashi is my choice also because it's more versatile, easy to use in other preparations, from all cooking traditions.

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