Discover our essential miso soup recipe—quick, healthy, and bursting with authentic Japanese flavor. Perfect comfort in every bowl!
Miso Soup with Tofu & Wakame
Difficulty: ★☆☆☆☆Servings
2
servingsPrep time
5
minutesCooking time
5
minutesMiso Soup with Tofu & Wakame Ingredients
Silken Tofu (kinugoshi): 1/4 block (~50g)
Substitute: Medium-firm tofu if preferred; slight texture variation.Dried Cut Wakame: 1 teaspoon
Substitute: Fresh wakame or spinach for a similar green effect.Green Onion (Naganegi): 1/4 stalk, finely sliced
Substitute: Scallions for a milder flavor.Water: 1½ cups (~360 ml)
Note: Can use dashi stock if skipping the instant stock.Instant Dashi (Hon-dashi or Iriko-dashi): 2/3 teaspoon, divided
Substitute: 1 teaspoon fish or chicken bouillon, but flavor differs.Miso: 1 tablespoon
Preferred: White or awase miso for a milder taste.
Miso Soup with Tofu & Wakame Directions
- Prep
Tofu: Cut into ~1.5 cm cubes (~0.5 inch).
Green Onion: Slice thinly (small rounds). - Start the Soup
In a saucepan, add 1½ cups water and ½ of the instant dashi (~1/3 tsp).
Heat over medium until it gently boils.
Add Tofu: Carefully place tofu cubes in the boiling stock, simmer about 1 minute. - Add Wakame
Stir in 1 tsp dried wakame. Let it simmer for another minute.
Wakame rehydrates quickly, adding subtle flavor & texture. - Dissolve Miso
Turn off heat (or lower it significantly) to avoid boiling miso (which loses aroma if overheated).
Scoop some hot stock into a small bowl or ladle, whisk in 1 Tbsp miso until fully dissolved.
Return the miso mixture to the pot, stirring gently. - Finish with Onion Remaining Dashi
Add sliced green onion and the remaining 1/3 tsp dashi. Stir to combine.
If using low heat, briefly warm but do not boil again. - Serve
Ladle the miso soup into bowls, ensuring each portion has tofu, wakame, and onion.
Enjoy while it’s hot.
Notes
- Tips & Points
No Overboiling: Once miso is added, avoid boiling to preserve its flavor and nutrients.
Dashi Variations: If you have time, make homemade dashi from kombu & bonito flakes or niboshi (dried anchovies).
Miso Choices: White (shiro) miso is mild & sweet; red (aka) miso has a stronger flavor. Awase miso is a blend of both.
Adjust Saltiness: Miso & dashi vary in salt content, so taste as you go.
Add-Ons: Mushrooms (enoki, shiitake) or a few drops of sesame oil for extra depth.