This delicate and comforting Japanese classic combines umami-rich miso paste with silky tofu and fresh wakame seaweed in a light dashi broth. Ready in just 15 minutes, miso soup is the perfect starter to any meal or a soothing light lunch that nourishes both body and soul.
⏱️15 min
📊Easy
👥4 servings
🍽️Soup
vegetarianquickbudget-friendlylight
Ingredients
1000 mldashi stock
80 gmiso paste
200 gsilken tofu
8 gwakame seaweed
2 piecesspring onions
100 mlwater
Instructions
1PREPARE THE DASHI STOCK: Pour 1000 ml of dashi stock into a large pot and bring it to a gentle simmer over medium heat. Do not let it boil vigorously, as this can damage the delicate flavors of the dashi. The stock should steam gently with small bubbles forming at the bottom, reaching approximately 70-80°C, which takes about 4-5 minutes.
2REHYDRATE THE WAKAME: While the broth heats, place the dried wakame seaweed in a small bowl and cover it with 100 ml of room temperature water. Let it sit for 3-4 minutes until the seaweed expands and becomes tender and pliable. The wakame should roughly triple in volume and become a vibrant green color, indicating it has fully rehydrated.
3PREPARE THE TOFU: While waiting, carefully remove the silken tofu from its package and gently cut it into small 1-2 cm cubes using a sharp knife with smooth, steady strokes. Place the tofu cubes on a clean kitchen towel or paper towel to remove excess moisture, which helps them hold their delicate shape during cooking and prevents the soup from becoming cloudy.
4DISSOLVE THE MISO PASTE: Take 80 g of miso paste and place it in a small ladle or bowl. Using about 100 ml of the hot dashi stock from the pot, whisk the miso paste until it forms a smooth, lump-free paste with a pourable consistency. This separate dissolving step prevents the miso from clumping when added to the soup and ensures the beneficial probiotics remain intact by avoiding prolonged boiling.
5ADD MISO TO THE BROTH: Slowly pour the dissolved miso mixture back into the pot while gently stirring with a wooden spoon or whisk in a figure-eight pattern. The broth should now have a light brown color and emit the characteristic earthy aroma of miso. Immediately after adding the miso, remove the pot from heat to prevent the miso from coming to a boil, which destroys its delicate flavors and health benefits.
6ASSEMBLE THE SOUP: Add the rehydrated wakame seaweed and the tofu cubes to the hot broth and stir very gently to distribute them evenly throughout the pot. Let the soup sit off the heat for 1-2 minutes to allow the flavors to meld together. Ladle the soup into serving bowls, making sure each bowl receives an equal amount of tofu and seaweed, then garnish with thinly sliced spring onions for a fresh, peppery note and vibrant color contrast.