Miso Soup With Tofu (Printable)

Comforting Japanese soup with probiotic miso, silky tofu, and tender seaweed. Ready in 20 minutes.

# Ingredient List:

→ Broth

01 - 4 cups dashi stock

→ 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

# Directions:

01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - 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.
03 - Place the miso paste in a small bowl. Add a ladleful of hot dashi and whisk until 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 without boiling to preserve probiotics and flavor.
06 - Ladle into bowls and garnish with sliced scallions. Serve immediately.

# Expert Tips:

01 -
  • Authentic Japanese flavors that are both comforting and traditional.
  • Rich in probiotics and nourishing nutrients.
  • Incredibly easy to prepare in just 20 minutes.
  • A versatile dish that is naturally dairy-free and vegetarian-friendly.
  • Perfectly light, making it an ideal starter or healthy snack.
02 -
  • Soak the wakame seaweed in cold water for exactly 5 minutes to achieve the perfect tender consistency.
  • Always whisk the miso paste with a little hot broth in a separate bowl before adding it to the pot to ensure no clumps remain.
  • Avoid boiling the soup once the miso is added; this protects the delicate flavor and maintains the healthy probiotics.
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