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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!
Table of Contents
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.
How To Make This Recipe
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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.
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Add in the green onions and kale and cook for about 5 minutes.
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Add in the tofu and continue to simmer for another 5 minutes.
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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.
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Add it into the pot and stir well.
*** 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.
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.
Frequently Asked Questions
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.
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.
Easy Miso Soup without Dashi
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
- 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.
Like I said, I love your recipe, it’s easy and delicious. I make just a small modification. Instead of the kale, I use the dried seaweed from the sheets used for making sushi, which is easy to find in most cities. My 9 year old daughter likes sushi, which we make at home, but she likes the rolls a bit smaller, as she finds the full sized rolls too big for her mouth. So I break a quarter or so off the sheets when I make sushi for her, and use the quarter sheets broken up in the soup. The Japanese use seaweed in the soup, but I don’t think they use the seaweed sheets, I think it is a different form, but the seaweed from the sheets works very well. Anyone with children who love sushi should try the smaller rolls, they are easier for them to eat. We used to buy it in the supermarket, but it is expensive, and so easy to make at home. After a few times of making it, the homemade sushi is nearly as good as from the supermarket, and a small fraction of the price. And the leftovers of the sheets from making sushi go great in the soup. Thanks again for you lovely and helpful blog!!!!!!
Thank you for sharing your idea of using the dried seaweed sheets, I will have to try using those. I’ve only made sushi once at home and I had so much fun making it, you’ve inspired me to give it a go again. Have a great day!
I had the same problem trying to find Dashi in my city and was searching for a replacement when I found your recipe on the web. It is really easy and very delicious, both me and my wife really enjoyed the results. I have definitely added your recipe to my book. Thanks for sharing your recipe with us !!!!!!!!
I’m so happy you liked the recipe! Thank you so much for letting me know.
I just found this recipe on my search for variations to miso soup. Like another reader, I could not find Dashi to make Miso Soup. Then I learned Dashi is made with a combination of water, Bonita flakes and Kombu (dried kelp). I followed Joanie's recipe using my Dashi instead of the vegetable broth. It was yummy. Next time I'll make Joanie's recipe with vegetable broth for those not fond of sea vegetables. Thank you Joanie
Soup came out great. Because we’re a large family, I tripled the quantity of broth and veggies but I only added in the miso paste as people were ready to eat the soup (so I did about 4 cups of broth at a time mixed with the miso). I heated the veggies and broth and then added the miso as needed. Thanks for a great easy recipe.
I’m so glad you enjoyed the recipe, Sharon. Thanks so much for letting me know. Have a great week!
Just wondering, how many servings does the recipe above make? 🙂 Thank you!
I would say this would serve 2-3 people. Thanks so much for reaching out. I’d love to hear how it turned out for you.
Hi, I tried out the recipe and I felt it was too salty. Added only 2 tbsp of the miso and it was already too much. Next time I might omit the veggie stock and start with water instead. Nonetheless, thank you for giving me the basics for a miso soup! 🙂
Definitely what I am finding for! I love Miso soup but the dashi is quite a problem for me.
Will give it a try tonight!
Great, Aeron! Hope you enjoy the recipe.
I tried with red miso, not very good, need to try something else.
trying it tonight. thanks for posting.
Wow. This is so easy to make. I love miso soup. I’m going to give this a try. Thanks.