How To Make Dashi and Miso Soup

How To Make Vegetarian Dashi

One 12-inch strip of kombu seaweed

6 cups water


Wipe kombu with a damp paper towel to remove any dust.  Do not wash it.  Use a sharp knife to make a few cuts in the strip of kombu.  Place in a bowl with the water.  Let sit 4-12 hours, or overnight in the refrigerator. 


Alternatively, place water and kombu in a medium size pan over medium heat.  Remove kombu just before water reaches a full boil.  Turn off heat. 


Dashi can be frozen.


Miso Soup with Mushrooms

Miso soup is very kid-friendly.  In fact, it's one of my kids' favorites. I recommend using organic (non-GMO) miso and tofu. If you're trying to stay away from soy products, try azuki or chickpea miso and leave out the tofu. For a hearty lunch or dinner, add some cooked brown rice or soba noodles to the soup.


½ cup dried wakame seaweed

3 cups dashi

3 tablespoons hatcho miso (dark red)

3-4 mushrooms, sliced

1 cup tofu, cubed

¼ cup scallions, minced


Soak wakame seaweed in water to cover, and let sit 10 minutes to rehydrate.  Mix 

Bring dashi to a boil in a medium size pan.  Mix miso with some dashi to make a thin paste. Stir miso into dashi, and add rehydrated wakame seaweed, mushrooms and tofu.  Bring to a boil, then remove from heat. 


Serve miso soup immediately, garnished with scallions.


This printable recipe is from Jeanette's Healthy Living