Miso Soup with Wakame, Tofu, and Spring Onions Recipe
Introduction
Miso soup is a comforting and flavorful Japanese classic that’s simple to prepare and perfect as a starter or light meal. This recipe blends silken tofu, seaweed, and miso paste to create a warm, umami-rich broth everyone will love.
Ingredients
- 5g dried wakame seaweed
- 1l dashi (shop-bought or homemade, see tip)
- 200g fresh silken tofu or firm tofu, cut into 1cm cubes
- 2 tbsp white miso paste
- 3 tbsp red miso paste
- Spring onion, finely chopped, to serve
Instructions
- Step 1: Place the dried wakame seaweed in a small bowl and cover with cold water. Let it soak for 5 minutes until the leaves have fully expanded.
- Step 2: Prepare the dashi stock or heat the store-bought dashi until it reaches a rolling boil.
- Step 3: Add the tofu cubes to the boiling dashi and cook for 1 minute.
- Step 4: Stir in the soaked wakame seaweed.
- Step 5: Reduce the heat to low. Place both types of miso paste in a ladle or fine strainer and dip it into the pot. Use a spoon to slowly loosen and dissolve the miso into the broth.
- Step 6: Once the miso is fully incorporated, turn off the heat immediately to preserve the flavor and nutrients.
- Step 7: Serve the soup hot, garnished with finely chopped spring onion for added color and fragrance.
Tips & Variations
- For a richer stock, make your own dashi by simmering dried kombu seaweed and dried shiitake mushrooms in water, then straining. Alternatively, use bonito flakes with kombu for a traditional umami boost.
Storage
Store leftover miso soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove without boiling to prevent the miso from losing its delicate flavor and nutrients.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of tofu?
Yes, you can use firm tofu if you prefer a firmer texture. Silken tofu creates a softer, creamier soup, but both work well.
Is miso soup vegetarian?
It depends on the dashi stock used. Vegetable-based dashi made with kombu and shiitake mushrooms is vegetarian, while traditional dashi containing bonito flakes is not.
Print
Miso Soup with Wakame, Tofu, and Spring Onions Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A traditional Japanese comforting miso soup made with nutrient-rich wakame seaweed, silken tofu, and a flavorful blend of white and red miso paste, simmered in umami-rich dashi broth and topped with fresh spring onions.
Ingredients
Seaweed
- 5g dried wakame seaweed
Stock
- 1l dashi (shop bought or homemade with kombu seaweed and dried shiitake mushrooms or bonito flakes)
Main Ingredients
- 200g fresh silken tofu or firm tofu, cut into 1cm cubes
- 2 tbsp white miso paste
- 3 tbsp red miso paste
Garnish
- Spring onion, finely chopped, to serve
Instructions
- Rehydrate Wakame: Place the dried wakame seaweed in a small bowl and cover it with cold water. Let it soak for 5 minutes until the seaweed leaves fully expand and soften.
- Prepare Dashi and Heat: Either prepare homemade dashi stock as per the tip or heat shop-bought dashi until it reaches a rolling boil on the stovetop.
- Add Tofu to Broth: Add the cubed tofu to the boiling dashi and cook gently for 1 minute, allowing the tofu to absorb some flavor while warming through.
- Add Wakame Seaweed: Drain the soaked wakame and add it to the pot with the tofu and dashi.
- Dissolve Miso Paste: Reduce the heat to low. Place both white and red miso pastes in a ladle or fine strainer and slowly dip into the soup. Use a spoon to loosen and dissolve the miso into the broth gradually, ensuring it melts fully without boiling.
- Finish and Serve: Once the miso is fully dissolved, turn off the heat immediately to preserve the delicate flavors. Serve the soup sprinkled with finely chopped spring onions for color and fragrance.
Notes
- For a richer dashi, use a combination of dried kombu seaweed, dried shiitake mushrooms, and bonito flakes.
- You can adjust the ratio of white to red miso paste depending on the preferred flavor intensity; white miso is milder, red miso is stronger and saltier.
- To keep tofu intact, handle gently when adding to the soup.
- Do not boil the soup after adding miso, as high heat can destroy its probiotics and delicate flavor.
- Spring onions add freshness but can be omitted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Keywords: miso soup, Japanese soup, dashi broth, tofu soup, wakame seaweed, traditional miso soup, easy Japanese recipe
