Miso Soup With Tofu (Print Version)

Traditional Japanese soup with probiotic miso, silken tofu, and seaweed in savory dashi broth.

# Components:

→ 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, finely sliced

# Preparation Steps:

01 - Bring dashi stock to a gentle simmer in a medium saucepan over medium heat.
02 - Soak dried wakame seaweed in a small bowl of cold water for 5 minutes, then drain thoroughly.
03 - Place miso paste in a small bowl, add a ladleful of hot dashi, and whisk until completely smooth and dissolved.
04 - Gently add tofu cubes and soaked wakame to the simmering dashi. Heat for 2-3 minutes until warmed through, taking care not to break the delicate tofu.
05 - Remove soup from heat and stir in the dissolved miso paste. Avoid boiling to preserve beneficial probiotics and delicate flavor.
06 - Ladle into serving bowls and garnish with sliced scallions. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under 20 minutes but tastes like something youd wait hours for at a restaurant
  • The umami rich broth somehow feels both light and deeply satisfying at the same time
  • You can customize it endlessly based on whats in your fridge
02 -
  • Never boil the miso paste directly, as high heat destroys its beneficial probiotics and makes the flavor bitter
  • The soup will continue cooking slightly in the bowl, so pull it from heat just before you think it is done
03 -
  • Make extra dashi on the weekend and keep it in the fridge for quick miso soup all week long
  • Always taste the miso before adding it, as brands vary dramatically in saltiness
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