The most common and basic style of dashi stock is known as kombu dashi in Japan or dashima yuksu in Korea. Both are made with kelp slices simmered in water and are suitable for vegan diets. For more umami flavour, you can use Korean myeolchi yuksu (made with dried anchovies and kelp). This is similar to Japanese hon dashi (made with dried bonito fish and kelp). While similar, Korean meolchi yuksu has a stronger fish flavour from the dried anchovies.  It’s pretty easy to find kombu dashi or hon dashi stock powders at supermarkets or import stores where we live, which is why we use this for all our cooking.