Wild Rice & Shiitake Dashi


Serves 6


2 sheets nori

6 cups water

4 oz dehydrated mushrooms plus 2 cups warm water

1 cup wild rice

2 cups vegetable stock

2 tbsp oil

3 cloves star anise

1 thumb size pcs ginger, minced

8-10 pcs shiitake mushrooms, stems removed and saved, sliced

1 small onion, julienned

3 cloves garlic, minced

3 stalks celery, small diced

3 small carrots, peeled and diced

⅙ of a head red cabbage

1 small head broccoli, cut into florets

4 heads baby bok choy, quartered

1 red pepper, julienned

3 sprigs green onion, sliced

350g medium-firm tofu

1 orange

2 tsp rice vinegar

2 tbsp miso

2 tbsp tamari, gluten-free or soy

1 tsp dried chili flakes

Sea salt & pepper TT


Remove stems from shiitake mushrooms and place stems in a pot with the nori and 6 cups of water. Steep over low-medium heat for 15 minutes. Strain nori and stems and save  broth.

In a large pot preheat 1 tbsp oil over medium heat. Sauté onions, celery, carrots, shiitake mushrooms, garlic, ginger, red pepper and cabbage for 3 minutes. Add the star anise, chili flakes,  wild rice, nori broth and vegetable stock. Add the juice of one orange along with orange rinds as well as the dehydrated mushrooms and broth. Bring to boil and reduce to simmer. Allow to simmer 35-45 minutes, as you are about to serve add the broccoli to the broth and let steep for 3 minutes.

In a non-stick pan preheat 1 tbsp of oil over medium heat. Remove tofu and squeeze out excess water. Cut the tofu into 3 rectangular pieces. Sear tofu until light brown and crispy. Remove from pan and place on paper towel to soak up any excess oil. Dice tofu and set aside.

Using the same pan, sear the bok choy on each side, until bok choy begins to colour. Remove and set aside (lay on paper towel if you need to soak up any excess oil). Repeat as needed.

Remove star anise and orange rind from broth. Stir in, rice vinegar, tamari and miso. Season with salt and pepper as needed. Ladle the dashi into bowls and garnish each with the tofu, bok choy and scallions. Pickled vegetables and ginger compliment this dish very nicely.


Glass or rice noodles are a really good replacement instead of the wild rice. If you have other types of rice on hand, those will also work in its place.