Alpha Gal Friendly Dashi

This delicate Japanese stock is built on just three ingredients — cold water, kombu, and bonito flakes — yet it delivers a depth of umami flavor that forms the backbone of countless classic dishes. The process is almost meditative: a slow soak, a gentle warm-up, and a patient steep that coaxes every bit of savory goodness from the sea kelp and dried fish without a hint of bitterness. For anyone managing alpha-gal syndrome, the challenge with many broths and stocks is the hidden mammalian-derived ingredients lurking in store-bought versions, from beef or pork-based additives to ambiguous "natural flavors." This recipe sidesteps all of that entirely, relying only on fish and seaweed — both safe choices — so you can use it as a base with real confidence. The technique matters here: pulling the kombu before a full boil and skipping any squeezing of the bonito flakes keeps the stock clean, clear, and beautifully balanced. Make a batch, stash it in the fridge or freezer, and you'll have a versatile, restaurant-quality foundation ready for miso soup, noodle broths, or dipping sauces whenever you need it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →