Easy Miso Soup Without Dashi

When I think of healthy comfort food, Miso Soup immediately comes to mind.  This Miso Soup Without Dashi is light and is so full of fresh flavors.  Best of all, it's quite easy to prepare! 

A bowl of Miso Soup with tofu and kale

What is Miso Soup?

Miso soup is a traditional Japanese soup that is made primarily of miso paste and Dashi (Japanese soup stock). Because it is such a versatile soup, you can add additional ingredients such as vegetables, tofu, meat, or seafood. The key ingredient is miso, which is a Japanese soybean paste that is commonly found in dressings and marinades.

Miso soup recipes traditionally include Dashi and Kombu (dried kelp), however, this recipe is made with vegetable broth and kale because my local grocery does not carry those specific ingredients.

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions.

  • Vegetable Broth: Typically, miso soup recipes include Dashi (Japanese soup stock) but it can be hard to come by. Instead, I use vegetable broth for my base.
  • Green Onions: Use 3 green onions, thinly sliced.
  • Kale: Kale is a great substitute for Kombu (dried kelp).
  • Tofu: Miso soup is a very versatile soup. You can make it with vegetables, mushrooms, tofu, meat, or seafood.
  • Miso Paste: The key ingredient is miso. Miso can be found in the refrigerated section of most grocery stores and Asian markets.

A closeup of a bowl of miso soup with tofu and kale

How to Make Miso Soup without Dashi

  1. Since I could not find Dashi for this miso soup recipe, I use vegetable broth as my base. Add three sliced green onions and finely chopped kale. Let it simmer slowly on the stove.
  2. Add diced tofu.
  3. Continue to let the soup simmer so that the tofu absorbs all the wonderful flavors for 10 minutes.
  4. Remove the pot from the heat and stir in the miso paste.

*** DO NOT stir in the miso paste while the soup is cooking.  Always turn off the heat, then stir in the paste.  You don't want to boil the miso.

I don't like a salty soup and I found the miso paste salty enough so I didn't add any salt. Feel free to add salt to suit your taste.

Frequently Asked Questions

How Should I Store Miso Soup?

Miso soup can be stored in the fridge in an airtight container for 2-3 days. For best results, separate any additional ingredients, like kale and tofu, from the miso soup before storing it.

Can I Add Additional Ingredients?

Yes, there is a variety of ingredients that you can add if you would like. For example, you could use: seaweed, mushrooms, leeks, noodles, etc.

An overhead view of a bowl of miso soup with tofu and kale

Expert Tips

  • Although I couldn't find miso paste on the shelf in my grocery, please ask because it might be stored in bulk in the back of the store. Also, many stores do carry miso paste on the shelf, so be sure to look around.
  • Miso paste will keep for a long time in the refrigerator. Just make sure you keep it in the back part of the fridge and in a sealed container.
  • You can use miso paste in salad dressings mixed with a little olive oil and lemon juice, or in marinades. It's especially good on broiled salmon.

Pretty simple...pretty easy.  Give it a try, you'll love it!

Easy Miso Soup Recipe Without Dashi from Zagleft

Easy Miso Soup without Dashi

When I think of healthy comfort food, Miso Soup immediately comes to mind. It's light, it's fresh and is so full of flavor. Best of all, easy to prepare.
5 from 1 vote
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main Dish - Soup
Servings: 6 servings
Author: Joanie Zisk

Ingredients

  • 4 cups of vegetable broth
  • 3 green onions , thinly sliced
  • 2 cups kale , thinly chopped
  • 2 cups firm tofu , diced
  • 3 tablespoons miso paste

Instructions

  • Put the vegetable broth in a pot set to medium high heat and bring to a boil. Reduce heat to low and bring to a simmer.
  • Add in the green onions and kale and cook for about 5 minutes.
  • Add in the tofu and continue to simmer for another 5 minutes.
  • Remove pot from the heat. Spoon the miso paste into a bowl and add a ladle of the soup (about 1/2 cup). Whisk to mix it and dissolve the miso paste.
  • Add it into the pot and stir well.
  • Add salt if desired.

Notes

Expert Tips
  • Although I couldn't find miso paste on the shelf in my grocery, please ask because it might be stored in bulk in the back of the store. Also, many stores do carry miso paste on the shelf, so be sure to look around.
  • Miso paste will keep for a long time in the refrigerator. Just make sure you keep it in the back part of the fridge and in a sealed container.
  • You can use miso paste in salad dressings mixed with a little olive oil and lemon juice, or in marinades. It's especially good on broiled salmon.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

Scroll to Top