Miso Soup With Tofu (Print)

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

# What You Need:

→ Broth

01 - 4 cups dashi stock (use vegetarian dashi for plant-based option)

→ Soup Base

02 - 3 tablespoons white or yellow miso paste

→ Tofu & Vegetables

03 - 7 oz silken tofu, cut into 1/2-inch cubes
04 - 2 tablespoons dried wakame seaweed
05 - 2 scallions (spring onions), finely sliced

# Directions:

01 - Bring the dashi stock to a gentle simmer in a medium saucepan 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 completely smooth and dissolved.
04 - Gently add the tofu cubes and soaked wakame to the simmering dashi. Heat for 2-3 minutes until warmed through, being careful not to break the delicate tofu.
05 - Remove the soup from heat. Stir in the dissolved miso paste—do not boil after adding miso to preserve probiotics and flavor. Ladle into bowls and garnish with sliced scallions. Serve immediately.

# Helpful Hints:

01 -
  • Its incredibly healing and comforting, like someone wrapped you in a warm blanket
  • The probiotics in miso make your gut happy while your taste buds dance
  • You can customize it endlessly without losing that authentic Japanese soul
02 -
  • Never boil miso paste, as high heat destroys its beneficial enzymes and makes the texture grainy
  • The soup will keep in the fridge for a couple days, but the miso flavor intensifies over time
03 -
  • Always dissolve miso in a separate bowl with some hot broth first to prevent lumps
  • Taste as you go, since miso brands vary wildly in saltiness
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