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5.0 from 9 votes

How To make Miso And Seaweed Soup From Scratch Without Dashi

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.

Prep Time
3 mins
Cook Time
3 mins
Total Time
10 mins
Servings: 4
Calories: 132 kcal
Course: Soup
Cuisine: Japanese

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

    Cup of Yum
  1. Add water to a medium pot and bring to a boil.
  2. 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.
  3. Add the paste into the pot along with cubed silken tofu and reduce the heat to medium low.
  4. 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.
  5. 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

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

% 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.