Miso Soup With Tofu (Print)

Comforting Japanese soup with probiotic miso, silky tofu, and tender seaweed. Light and nourishing.

# Components:

→ Broth

01 - 4 cups dashi stock (use vegetarian dashi for plant-based option)

→ Soup Base

02 - 3 tablespoons white or yellow miso paste

→ Tofu & Vegetables

03 - 7 oz silken tofu, cut into 1/2-inch cubes
04 - 2 tablespoons dried wakame seaweed
05 - 2 scallions (spring onions), finely sliced

# Directions:

01 - Bring the dashi stock to a gentle simmer in a medium saucepan over medium heat.
02 - While the stock warms, soak the dried wakame seaweed in cold water for 5 minutes. Drain well and set aside.
03 - Place miso paste in a small bowl. Add a ladleful of hot dashi and whisk until completely smooth and dissolved.
04 - Gently add the tofu cubes and soaked wakame to the simmering dashi. Heat for 2–3 minutes until warmed through, taking care not to break the delicate tofu.
05 - Remove the soup from heat. Stir in the dissolved miso paste—avoid boiling to preserve probiotics and delicate flavor compounds.
06 - Ladle into serving bowls and garnish with sliced scallions. Serve immediately while hot.

# Chef Secrets:

01 -
  • Quick and easy to prepare in only 20 minutes.
  • A healthy, dairy-free starter or light meal option.
  • Perfectly balances soft silken tofu with tender seaweed and umami-rich broth.
02 -
  • Always dissolve the miso in a small amount of warm broth first to avoid clumps in the final soup.
  • Note that this recipe contains soy, and seaweed may contain traces of shellfish; check your dashi labels if you have specific dietary needs.
  • Use a sharp chef's knife to slice the scallions as finely as possible for a professional garnish.
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