Miso Soup With Tofu (Printer-friendly)

A comforting Japanese soup with miso, tofu, and seaweed. Ready in 20 minutes for a nourishing meal.

# Required Ingredients:

→ Broth

01 - 4 cups dashi stock (use vegetarian dashi for plant-based option)

→ Soup Base

02 - 3 tablespoons white or yellow miso paste

→ Tofu & Vegetables

03 - 7 oz silken tofu, cut into 1/2-inch cubes
04 - 2 tablespoons dried wakame seaweed
05 - 2 scallions (spring onions), finely sliced

# How-To Steps:

01 - Bring the dashi stock to a gentle simmer in a medium saucepan over medium heat.
02 - While the stock warms, soak dried wakame seaweed in cold water for 5 minutes. Drain thoroughly and set aside.
03 - Place miso paste in a small bowl. Add a ladleful of hot dashi and whisk until completely smooth and dissolved.
04 - Gently add tofu cubes and soaked wakame to the simmering dashi. Cook for 2-3 minutes until heated through, taking care not to break the delicate tofu.
05 - Remove soup from heat. Stir in the dissolved miso paste, ensuring it blends evenly. Avoid boiling after adding miso to preserve beneficial probiotics and delicate flavor.
06 - Ladle soup into individual bowls and garnish with sliced scallions. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Its deeply soothing in a way that feels like being hugged from the inside out
  • The umami rich broth satisfies cravings while staying incredibly light and clean
02 -
  • Boiling miso paste destroys beneficial probiotics and makes the flavor unpleasantly bitter
  • The soup tastes best when eaten right away, as the tofu continues to absorb flavors and can become too soft
03 -
  • Dissolving miso in a separate bowl prevents clumping and ensures even distribution
  • Taste the soup before serving because different brands of miso vary dramatically in saltiness
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