easy japanese miso soup recipe with Tofu and Wakame
A comforting, beginner-friendly Japanese-style miso soup made with savory dashi, tender tofu, wakame seaweed, and scallions. It is a quick, light lunch or a flavorful side for a larger meal.
Servings 4
Ingredients
- 4 cups water 950 ml
- 1 teaspoon instant dashi granules about 3 g, preferably Japanese-style bonito dashi
- 1 tablespoon dried wakame seaweed about 2 g
- 8 ounces soft or medium-firm tofu cut into 1/2-inch cubes (225 g)
- 3 tablespoons white or yellow miso paste 45 g
- 2 scallions thinly sliced (about 1/4 cup / 15 g)
Instructions
- Pour the water into a medium saucepan and bring it just to a gentle simmer over medium heat. Stir in the instant dashi granules until dissolved.
- Add the dried wakame and let it rehydrate in the broth for about 2 minutes. The seaweed will expand significantly.
- Gently add the tofu cubes and warm them in the broth for 2 to 3 minutes. Avoid stirring vigorously so the tofu stays in neat pieces.
- Ladle about 1/2 cup (120 ml) of the hot broth into a small bowl. Add the miso paste and whisk or stir until smooth.
- Lower the heat so the soup is no longer boiling. Stir the dissolved miso mixture back into the saucepan, then warm gently for about 1 minute. Do not boil the soup after adding the miso.
- Remove from the heat, divide into bowls, and top with sliced scallions. Serve right away.