Miso Soup With Tofu

Miso soup is the heart of a traditional Japanese meal, a warm and soul-soothing bowl that balances delicate flavors with nourishing ingredients. This version features silky cubes of tofu and tender wakame seaweed suspended in a savory dashi broth, enriched by the complex umami of fermented miso paste. Light yet deeply satisfying, it serves as the perfect restorative starter or a healthy light meal.

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The beauty of this soup lies in its simplicity and the technique used to preserve the delicate flavors of the ingredients. By carefully preparing the dashi base and incorporating the miso at the very end, you create a harmonious balance that highlights the silken texture of the tofu and the briny goodness of the seaweed.

Ingredients

• Broth: 4 cups (1 liter) dashi stock (use vegetarian dashi for a plant-based option)
• Soup Base: 3 tablespoons white or yellow miso paste
• Tofu & Vegetables: 200 g (7 oz) silken tofu, cut into 1/2-inch cubes
• 2 tablespoons dried wakame seaweed
• 2 scallions (spring onions), finely sliced

Instructions

Step 1

In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.

Step 2

While the stock is warming, soak the dried wakame seaweed in a small bowl of cold water for 5 minutes, then drain and set aside.

Step 3

Place the miso paste in a small bowl. Add a ladleful of hot dashi and whisk until smooth and dissolved.

Step 4

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.

Step 5

Remove the soup from heat. Stir in the dissolved miso paste (do not boil after adding miso, to preserve probiotics and flavor).

Step 6

Ladle into bowls and garnish with sliced scallions. Serve immediately.

Zusatztipps für die Zubereitung

For added depth of flavor, try mixing white and red miso pastes. This combination creates a more complex umami profile that enhances the savory nature of the broth.

Varianten und Anpassungen

You can easily add variety by including thinly sliced mushrooms or fresh spinach. For a strictly vegan version, ensure the dashi is made from kombu and shiitake mushrooms rather than bonito flakes.

Serviervorschläge

This miso soup pairs exceptionally well with a side of steamed white rice or a simple green salad for a complete and balanced Japanese-inspired meal.

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Serve this miso soup immediately while it is piping hot to enjoy the full aroma and restorative qualities of this timeless Japanese classic.

Recipe FAQs

→ Can I make this soup vegan?

Yes, use vegetarian dashi made from kombu seaweed and dried shiitake mushrooms instead of traditional bonito-based dashi. Most miso pastes are naturally vegan, but always check labels to ensure no fish-based ingredients are included.

→ Why shouldn't I boil the miso?

Boiling miso paste destroys the beneficial probiotics and can make the flavor bitter and overly salty. Always remove the broth from heat before stirring in the dissolved miso. This preserves both the live cultures and the delicate, umami-rich taste.

→ What type of miso works best?

White or yellow miso paste offers a mild, slightly sweet flavor that's perfect for this soup. Red miso has a stronger, deeper taste. You can also blend different types for a more complex flavor profile. Avoid using very dark miso as it may overpower the delicate ingredients.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 2-3 days. Reheat gently over low heat, being careful not to boil. Note that the tofu may become slightly softer after storage. The miso flavor may intensify over time.

→ Can I add other vegetables?

Absolutely. Thinly sliced mushrooms, fresh spinach, bok choy, or diced daikon radish make excellent additions. Add hearty vegetables like mushrooms or daikon when simmering the broth, and delicate greens like spinach just before removing from heat.