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Photo: Iain Bagwell; Styling: Emma Star Jensen Photo by: Photo: Iain Bagwell; Styling: Emma Star Jensen

Darjeeling Dashi

Created by Bay Area cookbook author Eric Gower, this ultraquick and unusual version of Japanese dashi (soup stock) delivers a serious umami punch, made even tastier by the addition of Darjeeling tea leaves. Use it as a base for a quick soup--it's very good with slices of the mushrooms you used to make the dashi, plus a curl or two of aged pecorino romano cheese. Or use it to deglaze pans for sauce, or to make insanely delicious rice (use half water, half Darjeeling dashi).

Sunset FEBRUARY 2012

  • Yield: Makes 3 cups
  • Total:20 Minutes


  • 2 tablespoons dried tomatoes
  • 1/2 ounce dried shiitake mushrooms
  • 1 tablespoon soy sauce
  • 4 teaspoons honey
  • 1 1/2 teaspoons aka (red) miso
  • 1 tablespoon Darjeeling tea leaves
  • 1/2 teaspoon salt


Combine tomatoes, mushrooms, soy sauce, and honey with 1 qt. water in a medium saucepan and simmer 5 minutes. Turn off heat and whisk in miso, tea leaves, and salt; let steep 5 minutes. Strain through a fine-mesh colander (save shiitakes for another use, such as fried rice, pasta, or in the dashi for soup). Let cool. Dashi keeps, chilled, in a large glass jar for up to 1 week.


Nutritional analysis is per cup.

Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 4%
  • Protein: 0.9g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 10g
  • Fiber: 0.4g
  • Sodium: 807mg
  • Cholesterol: 0.0mg

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Darjeeling Dashi recipe