How long can I store leftovers?

The soup can be stored in a sealed container in the refrigerator for up to 3 days.

Can I make this ahead?

It's best to prepare the soup fresh, but you can prep the ingredients in advance and store them separately.

Can I use firm tofu instead of silken?

Yes, firm tofu can be used, but it will change the texture of the soup slightly.

Is there a gluten-free option?

Ensure the dashi stock and miso paste you are using are gluten-free varieties.

Can I substitute another seaweed for wakame?

Yes, you can use nori or kombu, but it may alter the texture and flavor.

Silky Japanese Miso Soup with Seaweed and Tofu

Name: Silky Japanese Miso Soup with Seaweed and Tofu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Soup
Ingredients: 4 cups dashi stock; 1/4 cup miso paste (white or red); 1/2 cup cubed silken tofu; 1/4 cup dried wakame seaweed, soaked in water; 2 green onions, finely sliced

A classic comfort soup that brings the flavors of Japan to your bowl.

This nourishing miso soup is an iconic Japanese dish filled with tender tofu cubes, delicate seaweed, and rich umami flavors. Perfect for a warm, comforting meal or as a delightful appetizer.

30 min
4
Easy

Ingredients

For the Soup Base

4 cups dashi stock

1/4 cup miso paste (white or red)

For the Add-ins

1/2 cup cubed silken tofu

1/4 cup dried wakame seaweed, soaked in water

2 green onions, finely sliced

Preparation

Preparing the Add-ins

Soak the Wakame

Soak the wakame seaweed in warm water for 5 minutes until rehydrated. Drain and set aside.

Do not boil the miso; it can destroy the flavor and beneficial nutrients.

Cube the Tofu

Gently cube the silken tofu and set aside.

Slice the Green Onions

Finely slice the green onions for garnish.

Cooking Process

Dashi Preparation

Bring dashi stock to a gentle simmer in a pot.

Timing: 10 min. Heat: Medium heat.

Miso Integration

Turn the heat to low and dissolve the miso paste into a small bowl with a bit of the stock before mixing it fully into the pot.

Timing: 3 min. Heat: Low heat. Always add the miso paste at the end of cooking to preserve its flavors and nutrients.

Final Add-ins

Gently add the cubed tofu and rehydrated seaweed. Warm through without boiling.

Timing: 5 min. Keep on low heat.

Plating & Serving