Miso Soup With Tofu (Printable)

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

# What You Need:

→ Broth

01 - 4 cups dashi stock, vegetarian

→ 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

# 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 completely 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 Advice:

01 -
  • Ready in twenty minutes but tastes like someone's been tending it all day.
  • Silky tofu and umami-rich miso work together like they were always meant to find each other.
  • Full of probiotics and feels genuinely nourishing without weighing you down.
  • Works as a starter, a light lunch, or that thing you make when you need calm on a spoon.
02 -
  • Never boil miso—I learned this by ruining a beautiful pot once, and the flat, cooked taste haunted me until I understood that those probiotics need gentleness.
  • Tempering the miso with hot broth before stirring it into the pot prevents clumps and gives you that silky consistency that makes the soup feel luxurious.
03 -
  • Invest in good miso and keep it in the refrigerator; a jar lasts months and transforms more than just soup.
  • If you can find fresh wakame instead of dried, use it straight from the package and skip the soaking step—the flavor is even brighter.
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