Miso Soup With Tofu (Print Version)

Comforting Japanese soup with probiotic miso, silken tofu, and seaweed. Ready in 20 minutes.

# What You'll Need:

→ Broth

01 - 4 cups dashi stock

→ Soup Base

02 - 3 tablespoons white or yellow miso paste

→ Tofu & Vegetables

03 - 7 ounces silken tofu, cut into 1/2-inch cubes
04 - 2 tablespoons dried wakame seaweed
05 - 2 scallions, finely sliced

# How To:

01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - While the stock is warming, soak the dried wakame seaweed in a small bowl of cold water for 5 minutes, then drain and set aside.
03 - Place the miso paste in a small bowl. Add a ladleful of hot dashi and whisk until smooth and fully dissolved.
04 - Gently add the tofu cubes and soaked wakame to the simmering dashi. Heat for 2 to 3 minutes until warmed through, being careful not to break the delicate tofu.
05 - Remove the soup from heat. Stir in the dissolved miso paste gently, avoiding boiling to preserve the beneficial probiotics and authentic flavor profile.
06 - Ladle into bowls and garnish with sliced scallions. Serve immediately while the soup is hot.

# Expert Tips:

01 -
  • Simple and quick to prepare in just 20 minutes.
  • Rich in probiotics and nutrients from fermented miso and seaweed.
  • Silky texture with a savory, umami-rich dashi base.
  • Versatile and easy to adapt for vegetarian or vegan diets.
02 -
  • Handle the silken tofu gently to keep the cubes intact during heating.
  • Check the labels of your miso and dashi to ensure they meet your dietary requirements regarding soy, fish, or gluten content.
  • Soaking the wakame separately ensures it has the perfect tender texture before it hits the broth.
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