Vegan fish broth

Vegan fish broth can be prepared from dried kombu algae and mushrooms. If the sea flavor is too mild, you can add Wakame algae. For other sophisticated dishes like this one, check out Sebastian Copien's cookbook The Vegan Cooking School (only available in German). This vegan recipe provided courtesy of Sebastian Copien's German-published cookbook Die Vegane Kochschule.

  • Preparation Time: 10 minutes
  • Cooking Time: 1 hour 5 minutes
  • Total Time: 1 hour 15 minutes


  • 1 tbsp
    dried kombu algae
  • 6 cup
    mineral water (cold)
  • 1 tbsp
    dried shiitake mushrooms
  • ½ tbsp
    dried maitake mushrooms
  • 1/4 tbsp
    dried wakame seaweed (optional)


  1. Soak the unwashed kombu algae in cold mineral water overnight. The following day, cut the shiitake and maitake into fine slices. Put them in a pot, add the algae, including the water that it’s soaked in, and heat everything very slowly. The mixture must not come to a boil. Depending on your stove, this takes about 50 minutes at a low temperature.
  2. As soon as the mixture has reached a temperature of about 160 °F, remove the kombu algae. Gently bring the broth to the boil, simmer for 5 minutes, then let stand for 10 minutes. For an even stronger seafood flavour, wakame seaweed can be soaked in the vegan fish broth for 10 minutes. The seaweed should be removed from the broth before serving.

Courses: Soup
Difficulty: level 3 (difficult)
Cooking time: > 1 hour
Number ingredients: 1-5 ingredients
Taste: savory
Preparation method: cooking
Type of dish: Fish substitute, soup
Campaigns: VeggieChallenge

Sebastian Copien, Hansi Heckmair

Die vegane Kochschule

Christian 2015, 256 pages, €29.99
ISBN 978-3-86244-694-0

German only

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