Low FODMAP Dashi

This delicate Japanese stock is the quiet backbone of so many beloved dishes — a clean, golden broth with a subtle oceanic depth that makes everything it touches taste more alive. What makes it such a natural fit for a low-FODMAP kitchen is how beautifully simple it is: just cold water, kombu, and bonito flakes, with no onion, garlic, or hidden flavor bases that can trigger symptoms. The technique matters here — the kombu is removed before a full boil to keep the stock clear and sweet, and the katsuobushi is steeped gently rather than squeezed, so you get nothing but pure, clean flavor in the final liquid. The result is a broth that smells faintly of the sea and tastes like something a restaurant spent hours on, even though it comes together in under an hour. Use it as a base for miso soup, noodle broths, or simmered vegetables, and you'll immediately understand why Japanese cooking leans on it so heavily. It keeps well in the fridge for a few days or the freezer for a month, so making a batch ahead is absolutely worth it.

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