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A classic Japanese soup made with a savory dashi broth, soft tofu, and nutrient-rich wakame seaweed. This comforting and simple dish is a staple of Japanese cuisine, ready in just 15 minutes.
Place the dried wakame in a small bowl and cover with warm water. Let it soak for 5-10 minutes until it fully expands and softens, then drain well and set aside.
In a medium pot, bring 4 cups of water to a gentle simmer over medium heat. Whisk in the instant dashi powder until it's completely dissolved. Avoid a rolling boil.
Gently add the cubed silken tofu to the dashi broth. Allow it to heat through for about 2 minutes.
Reduce the heat to low so the soup is no longer simmering. In a small bowl, whisk the miso paste with a few tablespoons of the hot broth until smooth, then stir the mixture back into the pot.
Stir in the rehydrated wakame and heat for one minute without boiling. Ladle the soup into four bowls, garnish with sliced scallions, and serve immediately.
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A classic Japanese soup made with a savory dashi broth, soft tofu, and nutrient-rich wakame seaweed. This comforting and simple dish is a staple of Japanese cuisine, ready in just 15 minutes.
This japanese recipe takes 15 minutes to prepare and yields 4 servings. At 58.96 calories per serving with 5.07g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side or supper.
Add 1/2 cup of thinly sliced shiitake or enoki mushrooms to the dashi broth in step 2 and simmer until tender.
Use a kombu-only (kelp) dashi powder or vegetable-based dashi to make the soup fully vegetarian.
