Japanese · Soup · Free recipe
Tofu and Wakame Miso Soup
Soft tofu and wakame warm through in a gently seasoned miso broth.
- Active preparation
- 10 min
- Cooking
- 8–10 min
- Makes
- 4
- Additional time
- Serve immediately
At the table
A home-kitchen version.
Soft tofu and wakame make this miso soup a gentle companion to a meal. Prepared dashi or an unsalted mushroom stock gives the soup its base; plain water is not an equivalent ingredient.
Miso pastes differ in saltiness and flavour, so the recipe gives a range. Dissolve the paste as directed and taste before adding more.
The recipe
Tofu and Wakame Miso Soup
Makes 4
Timings are guidance for the original amount. Allow extra time for additional batches, resting or chilling; follow the method and doneness checks.
Ingredients
Equipment
Small saucepan; ladle; small bowl
Allergen notes
Soy; fish if using fish dashi; wheat / barley may be present in miso
Method
Hydrate the wakame. Put the dried seaweed in a small bowl of cold water for about 5 minutes. It will expand considerably. Drain, squeeze gently and cut any long pieces so they can be eaten with a spoon.
Prepare the tofu. Drain the tofu without pressing it hard and cut into roughly 1.5 cm cubes. Slice spring onions finely. Keep both nearby, since the soup needs only a short finish once the stock is hot.
Warm the stock. Bring the prepared dashi or unsalted mushroom stock to a gentle simmer. Add tofu carefully and heat for 2–3 minutes without stirring aggressively, which would break soft cubes.
Dissolve the miso separately. Put 40 g miso in a ladle or small bowl. Mix with a few spoonfuls of hot stock until smooth. Turn the soup heat low, then stir this mixture back into the pan.
Add the seaweed. Fold in drained wakame and heat for another minute. Taste before adding the remaining miso; brands differ in saltiness. Avoid a rolling boil after the miso goes in, which dulls its aroma.
Serve. Divide among four small bowls and scatter with spring onions. Serve at once as part of a meal. Refrigerate any leftovers promptly and reheat gently but thoroughly rather than boiling for a long time.
Use doneness checks rather than appearance alone. FoodSafety.gov temperature guidance.
Small details, better results
Before you cook
- Check the dashi label. Bonito-based stock contains fish, while mushroom or kombu stock changes the flavour and allergen profile.
- Use the lower amount of miso first, then adjust within the stated range.
Common questions
Is this miso soup vegetarian?
It depends on the stock and miso you use. Bonito dashi contains fish; choose suitable mushroom or kombu stock and check every product label for a vegetarian version.
Can I use firm tofu?
The listed silken or soft tofu gives a delicate texture. Firm tofu will hold its shape more strongly and changes the texture of this version.
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