Miso soup without dashi!?

Does anyone know how to make good miso soup without dashi? I have green onions, but I don't have tofu.



Is there anyway I could substitute tofu for eggs, and dashi for chicken stock?



Please help!



Also, I need a recipe. Thanks.Miso soup without dashi!?
You can't substitute dashi with chicken stock, the flavour is very different. Japanese dashi is either fish stock or vegetables (seaweed + mushroom) stock, therefore, you may prepare your own dashi if you don't have the instant one. The main ingredient is bonito flakes and dried kelp (konbu). Below is the recipe.



http://www.bento.com/trt-basics.html



If you do not have bonito flakes, see whether you have dried shitake mushroom and konbu in your cupboard, you can prepare a vegetable dashi buy boiled mushrooms + konbu (you have to soak the mushrooms with hot water till they are soft before you start to boil them).



Yes, you can substitute tofu for eggs and just add green onions in your miso soup (boil 2 cups of dashi, add 1 tablespoon of miso paste and 1/2 tablespoon of sake). It is still miso soup, just poach the egg in the hot boiling miso soup for 1 minute or two, turn off heat, cover for 1 minute, add chopped green onions and serve hot.



Below is the recipe for miso soup.



http://www.bento.com/tr-miso.html
Miso Soup

Ingredients

2 tsp Canola oil

3 slices Fresh ginger root

1 Large onion

2 Carrots, peeled and thinly sliced

2 stalks Celery, thinly sliced

4 cups Coarsely chopped cabbage

5 cups Water

4 tbsp Miso (dark or light, available at natural-food stores)

Scallions

Sesame oil (optional)

Preparation



1. Heat canola oil in large pot. Add ginger and onion, thinly sliced. Saute over medium heat for 5 minutes and add carrots, celery, and cabbage. Stir well.



2. Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.



3. Place miso in a bowl, add a little of the vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes.



4. Serve in bowls with chopped raw scallions. You may wish to remove the sliced ginger before serving, and you can add a few drops of roasted (dark) sesame oil to each bowl, if desired, for a smoother nutty flavor.Miso soup without dashi!?
Sorry...I don't know how to make it. It's icky. If you like it...good. Thanks for the question.
3 cups mungi stock

2 thinly sliced fresh mushrooms (shiitake or white button)

1陆 tablespoons miso paste

1 tablespoon Japanese soy sauce

1陆 oz (45g) silken tofu鈥攃ut into cubes

陆 scallion鈥攖hinly sliced diagonally



substitute the mungi stock for the dashi

everything else is the same
Miso soup is not Miso without the Dashi if you add eggs to chicken broth and green onions you end up with a very basic egg drop or egg flower soup.