Classic Miso Soup with Tofu & Wakame
A quick and comforting Japanese soup featuring a savory dashi broth, delicate silken tofu, and rehydrated wakame seaweed, finished with aromatic scallions. It's the quintessential start to any traditional Japanese meal.
For 4 servings
Place the dried wakame in a small bowl and cover with warm water. Let it soak for 5 minutes, or until fully rehydrated and expanded. Drain thoroughly and gently squeeze out any excess water. Set aside.
Pour the dashi stock into a medium saucepan and bring it to a gentle simmer over medium heat. Do not let it come to a rolling boil.
While the dashi is heating, carefully cut the silken tofu into ½-inch (1.25 cm) cubes. Add the cubed tofu to the simmering dashi.
In a small bowl, scoop out the miso paste. Ladle about ½ cup (120 ml) of the warm dashi broth from the saucepan into the bowl with the miso paste. Whisk vigorously until the miso is completely dissolved and smooth, forming a slurry.
Remove the saucepan from the heat. Pour the dissolved miso slurry into the dashi broth, stirring gently to combine. Ensure the soup does not boil after adding the miso, as boiling can destroy its delicate flavor and beneficial probiotics.
Add the rehydrated wakame seaweed and the thinly sliced scallions to the soup. Stir gently to distribute.
Ladle the hot miso soup into individual serving bowls and serve immediately. Enjoy while warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Never boil miso: Boiling miso paste will destroy its delicate flavor and beneficial probiotic properties. Always add it off the heat.
- 2Adjust miso to taste: Miso paste varies in saltiness and intensity. Start with the recommended amount and add more if you prefer a stronger flavor.
- 3Quality dashi matters: Using good quality dashi stock (homemade or good instant dashi powder) is crucial for the authentic umami depth of the soup.
- 4Different miso types: While white (shiro) miso is common for a milder, sweeter soup, you can experiment with awase (mixed) miso for a more balanced flavor, or red (aka) miso for a richer, saltier profile.
Adapt it for your goals.
Mushroom Miso Soup
Add sliced fresh shiitake or enoki mushrooms along with the tofu for an earthy flavor boost. Simmer them briefly until tender before adding the miso.
Hearty Vegetable MisoHearty Vegetable Miso
Incorporate finely diced daikon radish, carrots, or spinach. Add harder vegetables like daikon earlier to ensure they cook through, and leafy greens just before the wakame.
Seafood Miso SoupSeafood Miso Soup
For a non-vegetarian option, add a few small clams (asari) or shrimp to the dashi. Cook until the clams open or shrimp are pink, then proceed with adding miso and wakame.
Why this is on our healthy list.
Probiotic-Rich
Miso paste is a fermented food, packed with beneficial probiotics that support gut health and digestion.
Good Source of Protein
Tofu provides a complete plant-based protein, essential for muscle repair and overall body function, while being low in calories.
Mineral-Rich Seaweed
Wakame seaweed is an excellent source of essential minerals like iodine, calcium, and magnesium, contributing to thyroid health and bone strength.
Frequently asked questions
While miso soup is best enjoyed fresh, you can prepare the dashi broth and chop the tofu and scallions in advance. Store them separately. When ready to serve, reheat the dashi, add tofu and wakame, then stir in the miso and scallions off the heat.
