Quick Miso & Wakame Soup
A comforting and nourishing Japanese soup featuring savory miso, rehydrated wakame seaweed, and silken tofu, finished with fresh scallions for a light and healthy meal or starter.
For 2 servings
**Prepare Dashi**: In a small saucepan, bring 400 ml of water to a gentle simmer over medium heat. If using dashi powder, stir in 1 teaspoon until dissolved. If using pre-made dashi broth, simply bring it to a simmer.
**Rehydrate Wakame**: While the dashi is heating, place the dried wakame seaweed in a small bowl and cover with cold water. Let it rehydrate for 2-3 minutes; it will expand significantly. Drain well and gently squeeze out excess water.
**Cut Tofu**: Carefully drain the silken tofu and cut it into small, bite-sized cubes (about 1/2 inch or 1.5 cm).
**Dissolve Miso**: Reduce the heat to low. In a small bowl, scoop out 2 tablespoons of white miso paste. Add a ladleful of the warm dashi broth to the miso and whisk until completely smooth and dissolved. This prevents lumps in the soup.
**Combine Ingredients**: Pour the dissolved miso mixture back into the saucepan with the dashi. Add the rehydrated wakame and the cubed silken tofu.
**Gentle Simmer**: Heat the soup gently for 2-3 minutes, ensuring it does not come to a rolling boil after adding the miso, as boiling can diminish miso's flavor and beneficial probiotics. The soup should be hot but not vigorously bubbling.
**Prepare Garnish**: While the soup warms, thinly slice the scallions, separating the white and green parts if desired.
**Serve**: Ladle the hot soup into two bowls. Garnish generously with the fresh chopped scallions. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Miso Quality**: Use a good quality white or yellow miso paste for the best flavor. Red miso is stronger and might overpower the delicate wakame.
- 2**Don't Boil Miso**: Always add miso paste at the end and never boil the soup after it's added, as high heat destroys the beneficial enzymes and delicate flavor of miso.
- 3**Wakame Prep**: Ensure wakame is fully rehydrated and squeezed dry to avoid diluting the soup's flavor.
- 4**Tofu Handling**: Silken tofu is delicate; handle it gently when cutting and adding to the soup to prevent it from breaking apart.
Adapt it for your goals.
Spicy Kick
Add a pinch of togarashi (Japanese seven-spice blend) or a tiny drizzle of chili oil just before serving for a mild heat.
Extra VeggiesExtra Veggies
Incorporate thinly sliced mushrooms (shiitake or enoki) or a few spinach leaves during the last minute of cooking.
Protein BoostProtein Boost
For a heartier soup, add a few cooked shrimp or thin slices of cooked chicken breast.
Why this is on our healthy list.
Iodine-Rich
Wakame seaweed is an excellent source of iodine, crucial for thyroid function and metabolism.
Gut Health
Miso paste is a fermented food, providing beneficial probiotics that support a healthy gut microbiome and aid digestion.
Low Calorie & Nutritious
This soup is naturally low in calories while being rich in essential minerals, vitamins, and plant-based protein from tofu.
Frequently asked questions
Yes, you can use yellow or red miso, but white miso is traditionally used for its milder, sweeter flavor in quick miso soups. Red miso is stronger and saltier.
