Miso Soup With Tofu (Printable)

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

# What You'll Need:

→ Broth

01 - 4 cups dashi stock, vegetarian preferred

→ Soup Base

02 - 3 tablespoons white or yellow miso paste

→ Tofu & Vegetables

03 - 7 ounces silken tofu, cut into 1/2-inch cubes
04 - 2 tablespoons dried wakame seaweed
05 - 2 scallions, finely sliced

# How to Make It:

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 fully dissolved.
04 - Gently add the tofu cubes and soaked wakame to the simmering dashi. Heat for 2 to 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 -
  • It's ready in twenty minutes but tastes like it's been simmering all day, which feels like kitchen magic.
  • The probiotics in miso paste are good for your gut, so you get to feel virtuous while eating something genuinely comforting.
  • One pot, minimal cleanup, and you'll have something that makes you feel settled no matter what's happening outside.
02 -
  • Never boil miso paste once it's added to the soup; the live cultures and complex flavors are heat-sensitive and will lose their magic above a certain temperature.
  • Dissolving the miso in hot broth first, rather than stirring it directly into the pot, is the difference between a silky soup and a grainy one with chunks of paste.
03 -
  • Buy silken tofu specifically for this soup—firm tofu will be grainy and won't give you that silky, custard-like bite that makes miso soup what it is.
  • Make your dashi the night before if you're planning this soup for a weeknight dinner; it keeps in the refrigerator and means you're only minutes away from a bowl.
Return