Dashi (a family of Japanese stocks typically made with dried seaweed (komnbu) and dried fish flakes (katsuobushi)) has a reputation in the culinary world for facilitating the development of savory flavors and textures in a variety of dishes.  Jessie and Eric take a stab at developing a simple dashi, taste test different iterations of it, and share their thoughts on how incorporating it into their current plant-based ramen recipe impacted the final dish.

Jessie's plant-based ramen recipe: https://www.instagram.com/p/B_8gcWtFxWw/

Podcast episode 33 (Ramen: What it Takes For the Perfect Bowl): https://whatericmade.buzzsprout.com/327845/3717809-ramen-what-it-takes-for-the-perfect-bowl

Podcast episode 35 (Plant-Based Ramen Recipe: Jessie Shares Her Secrets): https://whatericmade.buzzsprout.com/327845/3935012-plant-based-ramen-recipe-jessie-shares-her-secrets