Making miso soup can seem intimidating, especially with all the talk about dashi. But what if I told you that you could create a deeply flavorful and comforting miso soup without it? This recipe focuses on the natural umami of kombu (dried kelp) and wakame (seaweed) to deliver a rich, satisfying broth that’s both vegan and incredibly easy to make. I was skeptical at first, having grown up with the traditional dashi-based version, but this dashi-free miso soup stole my heart. It’s perfect for those days when you crave something warm and nourishing but don’t have a lot of time—or all the ingredients—on hand. This recipe is a testament to simplicity and flavor; a comforting hug in a bowl without the fuss. I remember when I first tried this recipe, I was recovering from a nasty cold. The warm broth soothed my sore throat and the umami flavors perked up my taste buds. It was exactly what I needed!
This isn’t just a recipe; it’s a journey into the heart of Japanese comfort food. We're sidestepping the traditional dashi (fish-based broth) and going straight for a vibrant, plant-based umami experience. The combination of kombu and wakame creates a symphony of flavors that dances on your tongue. Kombu provides a deep, savory base, while wakame adds a touch of oceanic freshness. Together, they create a broth that's both light and deeply satisfying. What's more, this soup is packed with nutrients. Seaweed is a fantastic source of minerals and antioxidants, making this a healthy and delicious choice. One of my friends once told me she felt as if she were drinking pure health when I served this soup to her.
Required Equipments
- Small saucepan
- Measuring spoons
- Measuring cups
- Soup bowls
- Chopsticks or spoon
Dashi Free Miso Soup with Kombu and Wakame: Frequently Asked Questions
Dashi Free Miso Soup with Kombu and Wakame
Enjoy a quick, flavorful, and vegan-friendly miso soup made without dashi! This simple recipe uses kombu and wakame for a rich, umami-packed broth that’s ready in minutes.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Rinse the kombu: Gently rinse the kombu under cold water to remove any excess salt or debris. Don't scrub it too hard; we want to keep that natural flavor.
- Soak the kombu: Place the rinsed kombu in a small saucepan with 4 cups of water. Let it soak for at least 20 minutes. This will soften the kombu and infuse the water with its savory flavor. If you have more time, you can soak it for an hour or even overnight in the fridge for a richer broth. Pro tip: I usually prepare this step while I'm doing something else around the kitchen, like prepping veggies for dinner.
- Simmer the kombu: Place the saucepan over medium heat and bring the water to a gentle simmer. Do NOT boil! Boiling can make the kombu bitter. Simmer for about 10 minutes, allowing the kombu to release its umami goodness into the water. Keep an eye on it—gentle bubbles are your friend.
- Remove the kombu: Using tongs, carefully remove the kombu from the saucepan. You can save the kombu for another use, such as adding it to a stir-fry or making a quick pickle. I sometimes chop it up finely and add it back to the soup for extra texture.
- Add the wakame: Add the dried wakame to the saucepan with the kombu-infused water. Let it rehydrate for about 5 minutes. You'll see it expand quite a bit—that's how you know it's ready. If you're using fresh wakame, you can skip this step and add it directly before serving.
- Dissolve the miso paste: In a small bowl, take about 1/2 cup of the warm kombu broth and whisk in the miso paste until it's fully dissolved. This prevents clumps of miso in your soup. Trust me, nobody wants a mouthful of straight miso paste!
- Add miso mixture to the soup: Gently pour the miso mixture into the saucepan with the wakame and kombu broth. Stir gently to combine. Make sure not to boil the soup after adding the miso, as this can kill the beneficial enzymes and alter the flavor.
- Warm through and serve: Heat the soup gently until it's warm, but not boiling. Taste and adjust the seasoning if needed. If you prefer a saltier soup, add a bit more miso paste. If it's too salty, add a splash of water. Ladle the soup into bowls and serve immediately. Garnish with chopped green onions or a sprinkle of sesame seeds if desired. Ahh, that warms the soul!
📝 Notes
- For a richer flavor, soak the kombu overnight in the refrigerator.
- Adjust the amount of miso paste to your taste preference.
- Garnish with chopped green onions or sesame seeds for added flavor and visual appeal.
🍎 Nutrition
Calories: 60 kcal
Protein: 3g
Fat: 2g
Carbohydrates: 8g
Fiber: 1g
Calcium: 60mg
