Simple Miso Soup with Tofu and Wakame Recipe
A classic Japanese miso soup recipe featuring a savory dashi broth, smooth silken tofu, tender wakame seaweed, and fresh green onion. Ready in just 10 minutes, this comforting soup is perfect as a light appetizer or a wholesome snack.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Broth
- 4 cups water
- 1 tablespoon dashi powder
Miso Paste
- 4 tablespoons white miso paste
Add-ins
- 7 oz silken tofu, drained and cubed
- 1 tablespoon dried wakame seaweed
- 1 green onion, chopped
Instructions
- Make the dashi broth: In a small pot over medium heat, bring the water to a boil. Add the dashi powder and stir until it dissolves completely, about 2 minutes.
- Add the miso paste: Lower the heat to medium-low. Using a small, fine-mesh sieve, gently place the miso paste into the broth and dissolve it by stirring with a spoon through the strainer for about 2 minutes to ensure a smooth broth.
- Add the tofu, wakame, and green onion: Stir in the cubed silken tofu, dried wakame seaweed, and chopped green onion. Warm the soup gently for about 3 minutes, making sure it does not boil to preserve miso’s delicate flavors.
- Serve: Ladle the soup into individual bowls and enjoy it warm as a comforting appetizer or light meal.
Notes
- Do not boil the soup after adding miso to maintain its delicate flavor and nutritional benefits.
- Silken tofu is preferred for its smooth texture, but you can substitute with firm tofu if desired.
- Dried wakame expands significantly when soaked, so 1 tablespoon is enough for 4 servings.
- You can adjust the amount of miso paste based on your taste preference for saltiness and richness.
- For a vegetarian version, ensure the dashi powder is made from kombu or shiitake mushroom instead of fish.
