How To make Miso And Seaweed Soup From Scratch Without Dashi
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How To make Miso And Seaweed Soup From Scratch Without Dashi
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I'll show you how to make a vegan White Miso and Seaweed Soup in just 10 minutes. So easy, delicious and featuring a savory Miso paste broth, silken tofu, wakame and no dashi, this fast and fail-proof soup is sure to become your favorite for busy days.
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Ingredients
- 6 c water
- 8 tablespoon White miso paste
- 16 oz silken tofu cubed
- 4 teaspoon wakame seaweed plus ¼ c cold water
- 6 teaspoon scallions or green onion chopped
Instructions
- Add water to a medium pot and bring to a boil.
- In a small bowl add Miso paste and about ¼ c of hot water out of the pot (this will help dissolve the paste faster). Whisk until combined and no lumps remain.
- Add the paste into the pot along with cubed silken tofu and reduce the heat to medium low.
- Meanwhile, in another small bowl add Wakame seaweed and about ¼ cup of cold water. The seaweed will start expanding in water. Leave it for a few minutes until it expends no more.
- Drain all water and add Wakame seaweed into a pot with silken tofu. Cook for 1 more minute. Remove from the heat. Ladle soup in a bowl, sprinkle with the scallions and serve immediately.
Notes
- Miso paste - opt for White Miso paste. It is the most versatile of all Miso varieties. It's made with soybeans and rice and has a mildly sweet to salty taste. It's perfect for vegan soups, salad dressings or marinades.
- Silken tofu - you can technically make vegan Miso soup with firm tofu but in my opinion, this quick soup is much more delicious with silken tofu;
- Wakame seaweed - I always add this seaweed to my soup. It's rich in iron, iodine and other nutrients. I always buy this seaweed on Amazon, but you can probably find it in Asian food stores as well;
- Storing. Pack the leftovers of white Miso paste soup in the airtight containers and consume within 2 to 3 days.
- When ready to serve, reheat vegan Miso soup in a microwave or in the saucepan.
- Freezing. Freezing is also an option. Distribute the soup in the freezer-safe bags, lay flat in the freezer and store for up to 6 months.
- Defrosting. For a fast thawing, place a bag of frozen soup in cold water. Make sure the bag doesn't have holes. Wait until the soup has thawed completely. Then, add it to a small pot and simmer for a minute.
Nutrition Information
Show Details
Serving
1bowl
Calories
132kcal
(7%)
Carbohydrates
15.1g
(5%)
Protein
7.9g
(16%)
Fat
3.1g
(5%)
Saturated Fat
0.5g
(3%)
Sodium
1136mg
(47%)
Potassium
229mg
(7%)
Fiber
0.2g
(1%)
Sugar
1.5g
(3%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 132kcal | 7% |
| Carbohydrates | 15.1g | 5% |
| Protein | 7.9g | 16% |
| Fat | 3.1g | 5% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 1136mg | 47% |
| Potassium | 229mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 1.5g | 3% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
9 reviews
Excellent
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