Miso Soup with Tofu and Wakame Recipe
Miso soup is an everyday element of Japanese meals – it often appears even at breakfast. It’s light but filling, with a delicate flavor of broth and miso paste and soft cubes of tofu. You can compare it to a light clear broth soup that you sip between bites of the main dish.
This miso soup is simple and quick to make, yet brings authentic Japanese flavors to your everyday meals. The combination of delicate broth, umami-rich miso, soft tofu, and seaweed makes it both comforting and light.
Chef's tips
Do not let the soup boil after adding the miso paste – gentle heat preserves its flavor and aroma. If you’re using a saltier miso, add soy sauce only at the very end and in small amounts, tasting as you go.
How to serve
Serve in small bowls with chopsticks and a spoon, alongside steamed rice and simple side dishes like pickled vegetables or a cucumber salad. It also works well as a light standalone dinner when you want something warm but not heavy.
Ingredients
- vegetable broth or mild chicken broth - 750 ml
- white miso paste - 2.5 tablespoons
- plain tofu cut into 1–1.5 cm cubes - 150 g
- dried wakame dried seaweed - 1 tablespoon
- spring onion chopped green part - 2 piece
- soy sauce optional, for seasoning - 1 teaspoon
Preparation
- Pour the broth into a pot and heat over medium heat until hot but not yet boiling.
- Pour warm water over the dried wakame in a small bowl and set aside for 5 minutes until it swells. Then drain and, if needed, cut into smaller pieces.
- Cut the tofu into even cubes so it looks nice in the soup and warms through evenly.
- When the broth is hot, ladle some into a small bowl, add the miso paste and stir thoroughly with a spoon until there are no lumps.
- Pour the dissolved miso paste back into the pot with the broth, stir, and make sure the soup no longer boils vigorously – it should only gently steam. Boiling too hard weakens the flavor of the miso.
- Add the tofu and wakame and heat for 2–3 minutes, until the tofu is hot in the center.
- Taste the soup and, if needed, season with a little soy sauce.
- Ladle the soup into bowls, sprinkle with chopped spring onion, and serve immediately.
Storage
No storage information available for this dish.
I like to keep a jar of miso paste and a packet of dried wakame in the pantry – with some tofu in the fridge, this soup becomes a reliable, quick meal that feels soothing and nourishing.
