This homemade miso soup recipe without dashi is a delightful recipe that’ll warm your soul. Whether you’re craving a cozy bowl of comfort or looking to expand your culinary repertoire, this easy-to-follow recipe is sure to hit the spot. It’s so simple you can make it anytime and all ingredients are easy to find.
Table of contents
I live in a soup, one pot meal, kind of household. As a mom and amongst all the other hats I’m wearing, I crave ease with dinnertime meals.
Although, I always require taste. That part is a must.
From arroz caldo, beef sinigang, and coconut stewed squash with shrimp…I love every meal that can come from one pot of love.
Miso soup is another go-to and in fact, the easiest and so good that my kids enjoy it too. If you know the kinda gal I am, I just need my side of rice and I am one happy camper.
Why Miso Soup Without Dashi?
Now, you might be wondering, what’s the deal with making miso soup without dashi?
Well, for starters, dashi is a traditional Japanese soup stock made from kombu (dried kelp) and bonito flakes (dried fish flakes).
While it adds depth and umami to miso soup, not everyone has these ingredients on hand or prefers to keep their soup vegetarian or vegan-friendly.
That’s where this recipe comes in handy – it’s all about simplicity and deliciousness without the dashi fuss!
Will it Taste the same as Miso Soup?
This recipe has similar elements as traditional and classic miso soup at the restaurant, but without dashi and bonito flakes, the deeper levels of umami will be different.
However, the simpleness and ease of this miso soup recipe is worth every short step of the way. In fact, this recipe taste better to me!
The reason for that is because you will know exactly what you are putting in your soup and can customize it to your preference.
Lastly, the healthy mix of ingredients in a homemade miso soup may be just what you are looking for.
Ingredients
Let’s dive into what you’ll need to whip up a batch of easy miso soup without dashi:
- 2 cups water
- 2 cups vegetable broth
- 2 tablespoons miso paste (white or red, your choice!)
- Soft Tofu, cubed – use as much as you like
- 2 green onions, very thinly sliced
- 1 sheet nori (dried seaweed), torn into small pieces
- Optional: 1 cup sliced mushrooms (shiitake, button, whatever you’ve got!)
Equipment
- Pot
- Ladle
Step-by-Step Guide
- Prep Your Ingredients: Start by cubing your tofu, slicing your green onions, and preparing your mushrooms if you’re adding those.
- Dissolve the Miso Paste: In a small bowl, mix your miso paste with a bit of warm water to create a smooth paste. This’ll ensure it blends into the soup without clumps.
- Bring the Water to a Boil: In a pot, bring your water and vegetable broth to a gentle boil.
- Add the Goodies: Once your broth is bubbling away, toss in your tofu cubes and sliced mushrooms. Let them hang out and get all cozy in the simmering broth for about 5 minutes.
- Lower the Heat: Reduce the heat to low. We want to keep things nice and gentle – NO boiling miso here!
- Mix in the Miso Paste: Take a ladleful of the hot broth from the pot and mix it into your miso paste until it’s smooth and creamy. Then, gradually pour it back into the pot, stirring gently to combine.
- Season to Taste: Give your soup a taste and adjust the seasoning as needed. Want it a bit saltier? Add a splash of soy sauce or tamari, sea salt, or dash of fish sauce. Craving a touch of sweetness? A bit of mirin will do the trick!
- Garnish and Serve: Ladle your beautiful miso soup into bowls, sprinkle on the sliced green onions, and maybe even a few pieces of torn nori for extra flair. It’s ready to be enjoyed!
Add Ins and Variations
- If you can access dried kombu, it is the perfect addition in miso soup. Kombu is usually found at Japanese stores. It’s the kelp that is normally seen in miso soup when you eat out.
- If you can access bonito flakes, add those in during simmering and then use a wire mesh strainer to strain the broth before adding the tofu.
- Feel free to customize your miso soup with your favorite veggies or protein. Spinach, seaweed, and cooked glass noodles are all excellent additions!
- Make it spicy.
- Add lemongrass or ginger.
- Experiment with different types of miso paste for varying flavors and intensities. White miso is mild and sweet, while red miso packs a bold, savory punch. Personally, I like white and the brown miso paste the best for me and my kids.
Where to find Miso Paste
In my area there is a store called Ralph’s and Trader Joe’s and they carry miso paste! Also, I love Tokyo Central as there is always an excellent selection of miso paste. You can also go to 99 Ranch.
Find your best local Asian stores or major markets and miso paste is usually easy to find.
Notes
- Leftovers? No problem! Store your miso soup in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove when you’re ready to enjoy it again.
- Always use a glass container to store leftovers for maximum freshness.
- Serving miso soup in nice small Japanese style bowls with a wide soup spoon adds a nice touch to the experience.
Leftover miso lasts a very long time in the refrigerator. If you want to use it sooner then try…
How to Serve
- All you need is a small bowl for your miso soup. A wide soup spoon is ideal.
- Make a large batch for a dinner party appetizer
- Simply serve with a side of rice for a soothing meal.
- Try sides like karaage chicken as the perfect crispy contrast to miso soup.
Conclusion
Do not hesitate bringing a miso soup recipe without dashi into your home, all made by you!
Whether you’re craving a quick weeknight meal or hosting a cozy dinner party, this homemade delight is sure to impress.
EASY Miso Soup without Dashi
Equipment
- pot
- ladle
- Small Bowls and spoons for serving
Ingredients
- 2 cups water
- 2 cups vegetable broth
- 2 tbsps miso paste white or red, your choice!
- 2 cups Soft Tofu cubed – use as much as you like
- 2 tbsps green onions very thinly sliced
- 1 sheet nori dried seaweed, torn into small pieces, use your preference
- mushrooms or vegetables optional
Instructions
Prep Your Ingredients
- Start by cubing your tofu, slicing your green onions, and preparing your mushrooms if you’re adding those.
Dissolve the Miso Paste
- In a small bowl, mix your miso paste with a bit of warm water to create a smooth paste. This’ll ensure it blends into the soup without clumps.2 tbsps miso paste
Bring the Liquids to a Boil
- In a pot, bring your water and vegetable broth to a gentle boil.2 cups water, 2 cups vegetable broth
Add the Goodies
- Once your broth is bubbling away, toss in your tofu cubes and any add ins. Simmer in broth for about 5 minutes.2 cups Soft Tofu, mushrooms or vegetables
Lower the Heat
- Reduce the heat to low. We want to keep things nice and gentle – NO boiling miso here!
Mix in the Miso Paste
- Take a ladleful of the hot broth from the pot and mix it into your miso paste until it’s smooth and creamy. Then, gradually pour it back into the pot, stirring gently to combine.
- Give your soup a taste and adjust the seasoning as needed.
Garnish and Serve
- Ladle your beautiful miso soup into bowls, sprinkle on the sliced green onions, and even a few pieces of torn nori as you wish. It's ready to be enjoyed!2 tbsps green onions, 1 sheet nori
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