Skip to main content

How to Make Miso Soup Without Dashi

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Learn how to make miso soup without dashi

Learn how to make miso soup without dashi

Miso soup is a traditional Japanese soup made with miso and dashi. Miso is a paste made from fermented soybeans and barley. Dashi is a stock made from dried kelp or dried bonito. These are both common ingredients in Japanese cooking.

Japanese cuisine is one of my favorites. I am amazed by their preparation and cooking techniques; they seem to be able to express themselves artistically through their food.

I often find myself craving Japanese food. This evening, I made my affordable version of miso soup that does not require dashi stock. Instead, I used plain water—and the end result tasted close to the traditional soup. I must say that I'm satisfied with it, and I invite you to give my recipe a try.

Miso soup ingredients

Miso soup ingredients

Cook Time

Prep timeCook timeReady inYields

3 min

12 min

15 min

4 servings


  • 150 grams tofu, cubed
  • 25 grams miso powder
  • 20 grams water spinach
  • 1 tablespoon spring onions, chopped
  • 1 litre water
  • salt, to taste
  • pepper, to taste


For Preparation:

Scroll to Continue

Read More From Delishably

  • 1 large bowl
  • 1 medium bowl
  • 1 small bowl
  • 1 plate
  • measuring spoons
  • weighing scale

For Cooking:

  • pot
  • cooking spoon


  1. Pour water into the pot. Add the miso powder. Allow it to boil.
  2. Add tofu. Simmer for few minutes or until the tofu is cooked.
  3. Season with salt and pepper.
  4. Turn off the heat. Add water spinach and spring onions. Cover the pot to cook the vegetables.
  5. Serve miso soup without dashi while still hot.

Miso Soup Without Dashi Stock Step-by-Step Procedure

Tips and Techniques

  • Try using fresh miso paste rather than miso powder.
  • Increase the amount of tofu, spinach, and spring onion if preferred.
  • Add small slices of fish if desired.
  • Replace plain water with fish or vegetable stock if available.
  • This soup makes a great appetizer to any main dish.
Miso soup with water spinach and spring onions

Miso soup with water spinach and spring onions

More Japanese Recipes

© 2018 Travel Chef

Related Articles