Miso Soup With Tofu (Printer version)

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

# What You'll Need:

→ Broth

01 - 4 cups vegetarian dashi stock

→ 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 2-3 minutes until warmed through, being careful not to break the delicate tofu.
05 - Remove the soup from heat. Stir in the dissolved miso paste, avoiding boiling to preserve probiotics and complex flavor.
06 - Ladle into bowls and garnish with sliced scallions. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you'd think, but tastes like it simmered all day.
  • The probiotics in miso are basically a wellness boost you actually want to eat.
  • Silken tofu melts on your tongue in a way that feels almost luxurious for something so light.
02 -
  • Never boil miso directly in the pot, or you'll lose the probiotics and the flavor becomes flat and one-dimensional.
  • Dissolving the miso in a separate bowl first prevents lumps and ensures smooth, silky results every single time.
03 -
  • Keep your dashi at a gentle simmer, not a rolling boil, so the flavors stay clean and bright.
  • Always dissolve miso in a separate bowl with hot broth first, never directly in the pot, to keep it smooth and preserve the probiotics.
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