Go Back
tofu and wakame miso soup
Milica

Tofu and Wakame Miso Soup - Healthy & Easy

Miso soup is a cornerstone of Japanese cuisine, offering versatility, simplicity, and depth of flavor. Among its variations, Tofu and Wakame Miso Soup stands out as a traditional and heartwarming dish.
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • Dashi stock: 4 cups prepared using kombu and bonito flakes or instant dashi granules
  • Instant dashi granules: 1 teaspoon Choose between white (shiro), red (aka), or mixed (awase) miso based on your flavor preference. White miso is sweeter and milder, while red miso offers a stronger, deeper umami. or prepare traditional dashi using kombu and bonito flakes
  • Miso paste: 2–3 tablespoons adjust to taste
  • Silken tofu: 1 block , cubed about 300 grams
  • Dried wakame seaweed: 1 tablespoon — Dried wakame rehydrates quickly, adding a subtle oceanic flavor and a touch of greenery.
  • Green onions: 1 stalk, finely chopped

Method
 

Tools You’ll Need
  1. A medium-sized pot
  2. A ladle
  3. A fine mesh strainer (for dissolving miso paste)
  4. A sharp knife and cutting board
Prepare the Dashi Stock
  1. Start by boiling four cups of water in a medium pot. If you’re using kombu and bonito flakes, add a 4-inch piece of kombu to the pot and let it steep over medium heat until bubbles begin to form. Remove the kombu before the water boils. Add a handful of bonito flakes, simmer for 2–3 minutes, and strain the stock.
  2. For instant dashi granules, dissolve 1 teaspoon in the boiling water. Stir to ensure it’s well incorporated.
Rehydrate the Wakame
  1. While the dashi simmers, rehydrate the wakame. Place 1 tablespoon of dried wakame in a bowl of cold water. It will expand within 5 minutes. Drain and set it aside.
Cube the Tofu
  1. Cut the silken tofu into bite-sized cubes, approximately 1-inch wide. Handle it gently to avoid breaking its delicate texture.
Dissolve the Miso Paste
  1. Reduce the heat of the dashi to a simmer. Place 2–3 tablespoons of miso paste into a small mesh strainer and lower it into the broth. Use chopsticks or a spoon to stir the miso paste within the strainer until it dissolves completely. Avoid boiling the soup at this stage, as high heat can kill the beneficial probiotics in the miso.
Add Tofu and Wakame
  1. Gently slide the cubed tofu into the broth, followed by the rehydrated wakame. Simmer for 2–3 minutes to allow the flavors to meld.
Garnish and Serve
  1. Ladle the soup into individual bowls. Top each serving with finely chopped green onions for a fresh burst of flavor. Serve immediately while hot.