Miso Soup With Tofu (Printable Version)

Traditional Japanese soup with miso, silken tofu, and seaweed. Light, nourishing, and 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, finely sliced

# How To Make:

01 - Bring the dashi stock to a gentle simmer in a medium saucepan over medium heat.
02 - Soak dried wakame seaweed in 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 tofu.
05 - Remove soup from heat. Stir in the dissolved miso paste thoroughly. Avoid boiling to preserve probiotic benefits and delicate flavor.
06 - Ladle into serving bowls and garnish with sliced scallions. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together faster than you can decide between takeout menus
  • The silky tofu and tender seaweed make every spoonful feel like a gentle hug
  • You can keep the ingredients in your pantry for those I cannot cook tonight moments
02 -
  • Boiling miso paste destroys its delicate flavor and gut-friendly bacteria, so always remove it from heat first
  • The tofu will break apart if you stir too vigorously, so treat it with the respect you would show a sleeping cat
03 -
  • Mixing white and red miso pastes creates a more complex flavor profile than either alone
  • If your soup tastes too salty, add more water or tofu cubes rather than reducing the miso amount
Return