Miso Soup With Tofu (Printable)

Traditional Japanese comfort with probiotic miso, silky tofu, and seaweed in warming dashi broth.

# What You Need:

→ Broth

01 - 4 cups dashi stock, vegetarian variety

→ 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 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 Advice:

01 -
  • Nutrient-Dense: Packed with probiotics from the miso and high-quality protein from the tofu.
  • Quick to Prepare: Goes from pantry to table in just 20 minutes.
  • Low Calorie: A light, dairy-free option that doesn't compromise on deep, umami flavor.
02 -
  • Never Boil Miso: Adding miso to boiling water destroys its beneficial probiotics and alters the delicate flavor. Always remove from heat first.
  • Seaweed Care: Properly rehydrating and draining the wakame ensures it has the perfect tender bite without adding excess salt or cold water to the broth.
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