Miso Soup With Tofu (Printable)

Comforting Japanese-style soup with fermented miso, silken tofu, and wakame seaweed. Ready in 20 minutes.

# What you'll 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

# Method:

01 - Bring the dashi stock to a gentle simmer in a medium saucepan over medium heat.
02 - Soak the dried wakame seaweed in a small bowl of cold water for 5 minutes, then drain and set aside.
03 - Place the miso paste in a small bowl. Add a ladleful of hot dashi and whisk until completely smooth and dissolved.
04 - Gently add the tofu cubes and soaked wakame to the simmering dashi. Heat for 2–3 minutes until warmed through, being careful not to break the tofu.
05 - Remove the soup from heat. Stir in the dissolved miso paste. Do not boil after adding miso to preserve probiotics and flavor.
06 - Ladle into bowls and garnish with sliced scallions. Serve immediately.

# Expert Advice:

01 -
  • This soup comes together in under 20 minutes, making it perfect for weeknight dinners when you want something nourishing without the fuss
  • The combination of silken tofu and tender seaweed creates a bowl that feels luxurious while remaining incredibly light and healthy
02 -
  • Never let the soup boil after adding miso, as high heat destroys the beneficial probiotics and can make the flavor unpleasantly grainy
  • Stirring miso directly into hot liquid often leaves lumps, so always dissolve it separately in a small amount of warm broth first
03 -
  • Invest in a good-quality miso paste and keep it refrigerated, as it will last for months and only gets more complex with age
  • Prepare all your garnish ingredients before dissolving the miso, since the soup is best served immediately and should not sit
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