Make Miso Soup Without Dashi // The Easiest and Fastest Recipe

Miso soup is such a warming and healthy soup. Miso has such a beautiful salty umami flavour and it just goes so well with tofu and mushrooms. In this video i'll take you through step by step on how to make miso soup. For this recipe, I have made miso soup without dashi stock. The traditional Japanese recipe is made with dashi stock, which is made with kombu and bonito flakes but it’s quite hard for me to get a hold of and takes a lot of time to make. I experimented and found that you can still make a beautiful miso soup with just chicken stock. It has a clean flavour and lets the flavour of the miso really shine. It may not be traditional but it is still a beautifully warming soup to have with your meal especially in the winter.

[turn on CC/subtitles for instructions]

Miso Soup
2tbsp Dry Wakame (Seaweed)
2 Spring Onions
1 cup Shimeji Mushrooms
200g Tofu
3tbsp Miso Paste (Red)
4 cups Chicken Stock

Timestamps
0:00 - Intro
0:26 - Prepare ingredients
1:56 - Prepare miso paste
2:17 - Add ingredients to the soup
3:17 - Serve

TIP #1
If you can’t get a hold of the dry wakame you can also cut up nori sheets that they use for sushi rolls. For the mushrooms you can try different types such as oyster or shiitake mushrooms depending on what is available to you but I wouldn’t recommend substituting with button mushrooms as the flavour and texture is quite different.

TIP #2
In this recipe the miso paste that I am using is a red miso which is fermented a bit longer and has a stronger flavour than yellow or white miso which is milder. If you’re using a different type of miso add just a little bit at a time to the soup to adjust to your taste as they vary in saltiness.

TIP #3
If you’re vegan you could make this with a vegetable stock but I would recommend a vegetable stock that is made without celery as it has quite a strong flavour and may not pair well with the other ingredients in the soup

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