Easy Miso Soup without Dashi

a bowl of miso soup without dashi and filled with fresh greens and tofu.

4.50 from 4 votes

This easy miso soup without dashi is light, savory, and ready in about 15 minutes. Skip the hard-to-find stock and make a warm bowl of miso soup with tofu, kale, and vegetable broth, all easy pantry and grocery ingredients.

Prep Time5

Cook Time10

Total Time15

Course: Main Dish - Soup

Cuisine: Japanese

Keyword: miso soup, miso soup without dashi

Servings: servings

Calories: 107kcal

Author: Joanie Zisk

Equipment

2 quart saucepan

Ingredients

4 cups low-sodium vegetable broth
3 green onions - thinly sliced
2 cups kale - chopped
2 cups diced firm tofu
3 tablespoons miso paste

Instructions

Pour 4 cups vegetable broth into a medium saucepan and bring to a boil over medium-high heat.
Reduce the heat to low and let the broth settle into a gentle simmer, with just a few small bubbles breaking the surface.
Add the sliced green onions and chopped kale. Simmer for 5 minutes, until the kale softens and turns a deeper green.
Add the diced tofu and simmer for 5 minutes more, until the cubes are heated through.
Remove the saucepan from the heat.
Spoon the miso paste into a small bowl, add about ½ cup of the hot broth, and whisk until smooth with no lumps.
Pour the dissolved miso into the saucepan and stir gently to combine.
Taste and add salt only if needed, then ladle into bowls and serve.

Notes

Add the miso off the heat. Turn off the burner before you stir in the miso. Miso is a live, fermented paste, and boiling it dulls its flavor and kills the beneficial cultures. Stirred in off the heat, it keeps its bright, savory taste.

Whisk the miso smooth first. Miso won't dissolve if you drop it straight into the pot, it just clumps. Whisk it with a little hot broth in a small bowl first, or press it through a fine-mesh sieve into the soup.

Taste before you add salt. Miso is salty on its own, and so is most broth. Wait until the miso is stirred in, then taste, and add salt only if it needs it.

Nutrition