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Tofu & Wakame Miso Soup

Non-vegEasy

Diet: Non-veg · High-protein

Warm tofu and wakame in prepared dashi. Dissolve miso after turning off the heat.

Prep
5 min
Cook
5 min
Total
10 min
Servings
4
Difficulty
Easy
Cuisine
Japanese
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Miso soup with seaweed in a dark bowl
Independent photograph of miso soup with seaweed. The tofu is partly obscured and spring onion is not visible. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Liquids

Main ingredients

Equipment

Saucepan; small bowl; ladle; whisk; knife; board.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Heat the soup · About 3 min

  1. Pour 960 ml prepared dashi stock into the saucepan.

    Check: This recipe starts with prepared dashi; making dashi takes additional time.

  2. Warm the dashi on a medium setting until gentle simmering begins.
  3. Add 200 g silken tofu, cubed and 1 tbsp dried wakame.
  4. Simmer for 2–3 minutes.

    Check: The tofu should be hot and the wakame should soften and expand.

  5. Turn off the heat.

Add the miso · About 1 min

  1. Put 4 tbsp miso paste, adjust to taste in the small bowl.
  2. Add a ladleful of hot broth.
  3. Whisk until the miso dissolves without lumps.
  4. Stir the dissolved miso into the soup.
  5. Add 1 spring onion, sliced.
  6. Serve immediately.

    Check: Boiling after adding miso reduces its fresh aroma.

Tips

  • Dashi may contain bonito or other fish. This recipe is not labelled vegetarian. Check the stock, miso and tofu labels.

Substitutions

  • Use mushroom dashi instead of fish dashi for a vegetarian version.

Storage

  • Get perishable Tofu & Wakame Miso Soup into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Tofu & Wakame Miso Soup within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Tofu & Wakame Miso Soup to 74°C / 165°F, stirring or turning it for even heating. When Tofu & Wakame Miso Soup is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Tofu & Wakame Miso Soup includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Tofu & Wakame Miso Soup becomes softer in storage.

Make ahead

  • Prepare dashi ahead; dissolve miso just before serving.

FAQ

Why avoid a strong boil after miso?

Gentle heat preserves its aroma.

Is all dashi vegetarian?

No. Many forms contain bonito; check the ingredient label.

How should I store tofu & wakame miso soup?

Get perishable Tofu & Wakame Miso Soup into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Tofu & Wakame Miso Soup within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: Namiko Hirasawa Chen / Just One Cookbook: Miso soup.

Starts with prepared dashi; its preparation time is excluded.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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