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Japanese
Miso Soup with Tofu
15 min total5 prep10 cook2 servings110 cal
VeganVegetarianFlexitarianClassicContains soy
A light, savory broth built from dashi and miso paste, studded with cubes of silken tofu and rehydrated wakame. Ready in about 15 minutes, it's the simplest possible way to start a meal the traditional Japanese way.
Ingredients
pantry
- 3 tbspmiso paste
- 5 gwakame seaweed
- 600 mldashi
produce
- 150 gsoft tofu
- 2 stalksgreen onion
Steps
- Place the wakame in a small bowl and cover with cold water to rehydrate while you prep everything else.
- Let the wakame soak for about 5 minutes until softened and pliable, then drain well.
- Cut the tofu into small cubes and thinly slice the green onions.
- Pour the dashi into a pot and bring to a gentle simmer over medium heat, but do not let it boil hard.
- Add the rehydrated wakame to the simmering dashi and let it warm through for about 1 minute.
- Gently slide in the tofu cubes and simmer for 2–3 minutes to warm through, keeping the heat low so the cubes stay intact.
- In a small bowl, whisk the miso paste with a ladleful of the hot broth until fully smooth and dissolved.
- Turn off the heat, then stir the dissolved miso mixture back into the pot, stirring gently to combine without breaking up the tofu.
- Taste the broth and adjust with a touch more miso if needed, remembering that brands vary widely in saltiness.
- Ladle the soup into bowls, garnish with the sliced green onion, and serve immediately while hot.
Tips
- Never let miso paste boil — high heat kills its delicate flavor and aroma, so stir it in only after the pot is off the heat.
- Whisk the miso with a little broth in a separate bowl first so it dissolves smoothly instead of clumping.
- Cut the tofu gently and add it late so the cubes stay intact instead of crumbling in the pot.
- Taste before adding extra miso — brands vary widely in saltiness.
