Miso Soup With Tofu (Printable)

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

# Ingredient List:

→ 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 (spring onions), finely sliced

# How to Prepare:

01 - Bring the dashi stock to a gentle simmer in a medium saucepan over medium heat.
02 - While the stock warms, soak dried wakame seaweed in a small bowl of cold water for 5 minutes, then drain and set aside.
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. Stir in the dissolved miso paste—avoid boiling to preserve probiotics and delicate flavor. Ladle into bowls and garnish with sliced scallions. Serve immediately.

# Expert Suggestions:

01 -
  • Its ready in under 20 minutes but tastes like something you'd order at a proper Japanese restaurant
  • The probiotics in miso make this comfort food genuinely good for your gut
  • You can customize it endlessly with whatever vegetables you have in the fridge
02 -
  • Boiling miso paste kills the probiotics and makes the texture unpleasantly grainy
  • Miso brands vary wildly in salt intensity. Always taste before adding more to your soup
  • The soup continues to absorb flavors as it sits. It often tastes better the next day
03 -
  • Always dissolve miso in a separate bowl with a small amount of hot broth first
  • Let your soup cool slightly before tasting. Very hot liquids can mask saltiness
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