Miso Soup With Tofu (Printable)

Traditional Japanese soup with miso, tofu, and seaweed. Ready in 20 minutes.

# What You'll Need:

→ Broth

01 - 4 cups dashi stock, vegetarian variety preferred

→ 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 Make It:

01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - 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 completely 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 tofu.
05 - Remove the soup from heat. Stir in the dissolved miso paste carefully, avoiding boiling to preserve probiotics and flavor.
06 - Ladle into bowls and garnish with sliced scallions. Serve immediately.

# Expert Suggestions:

01 -
  • Rich in probiotics thanks to traditional fermented miso paste.
  • The combination of silky tofu and tender seaweed offers a delicate, authentic texture.
  • Easy to prepare in just 20 minutes, making it an ideal light meal.
  • A versatile and healthy Japanese staple that is both vegetarian and dairy-free.
02 -
  • Always whisk the miso with a small amount of dashi in a separate bowl first to prevent lumps in your soup.
  • Handle the silken tofu with extreme care to keep the delicate cubes from breaking.
  • Check labels for soy and potential shellfish traces in seaweed to ensure it meets your dietary needs.
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