When I think of healthy comfort food, Miso Soup immediately comes to mind. This Miso soup recipe without Dashi is light and is so full of fresh flavors. Best of all, it’s quite easy to prepare.
Miso soup is a very versatile soup. You can make it with vegetables, mushrooms, tofu, meat or seafood. The key ingredient is miso which is a Japanese soybean paste commonly found in dressings and marinades. I set out on a journey to recreate this soup.
Miso soup recipes usually include Dashi (Japanese soup stock) and Kombu (dried kelp), both of which I could not find at my local grocery.
How to Make Miso Soup without Dashi
Since I could not find Dashi, for this miso soup recipe I use vegetable broth as my base, I added three sliced green onions and finely chopped kale and let it simmer slowly on the stove. To that, I added diced tofu and continued to let the soup simmer so that the tofu absorbed all the wonderful flavors. After about ten minutes, I removed the pot from the heat and stirred in the miso paste. Here’s the important secret…DO NOT stir in the miso paste while the soup is cooking. Always turn off the heat, then stir in the paste. Please just trust me, 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.
Pretty simple…pretty easy. Give it a try, you’ll love it!
Just a couple of things about miso paste… 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. As I mentioned, 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 and is especially good on broiled salmon.
Easy Miso Soup without Dashi
- 4 cups of vegetable broth
- 3 green onions , thinly sliced
- 2 cups kale , thinly chopped
- 2 cups firm tofu , diced
- 3 tablespoons miso paste
- 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.