Wakame Miso Shiru

This quick, comforting miso soup is light yet deeply savory, with silky tofu, tender wakame, and the fresh bite of spring onion. It is simple enough for a beginner, but when handled gently, it delivers the clean, soothing flavor that makes Japanese miso soup so beloved.

Nutrition · per serving

58kcal

4.3gProtein

4.2gCarbs

2.8gFat

1.1gFiber

2 servings

Ingredients

6 items

Soup base

water500 ml

kombu dashi powder1 tsp

white miso paste30 g

Add-ins

firm tofu120 g

dried wakame5 g

spring onion1 stalk

Tips

•If you only have red miso, use 20-25 g because it is usually saltier and stronger than white miso.
•Silken tofu can be used for a softer texture, but handle it gently so it does not break apart.
•For the best flavor, never boil miso soup after the miso is added.
•Serve with steamed rice, pickles, or as part of a simple Japanese breakfast.

Steps

1
Cut the firm tofu into 1.5 cm cubes. Thinly slice the spring onion. Place the dried wakame in a small bowl and cover with cold water to rehydrate while you start the soup; it will expand quickly in 3-5 minutes.
120 g firm tofu1 stalk spring onion5 g dried wakame
2
Pour the water into a small saucepan, add the kombu dashi powder, and bring it just to a gentle simmer over medium heat. Do not boil aggressively; a gentle heat keeps the broth clear and delicate.
500 ml water1 tsp kombu dashi powder
3
Add the tofu cubes to the simmering broth and heat for about 1 minute, just until warmed through. Drain the wakame, squeeze it lightly, and add it to the pan. Simmer for 30 seconds more.
120 g firm tofu5 g dried wakame
4
Turn the heat to low. Put the white miso paste in a ladle or small bowl, add a few spoonfuls of the hot broth, and stir until smooth, then return it to the saucepan. This prevents lumps and protects miso's aroma. Do not let the soup boil after adding miso.
30 g white miso paste
5
Taste and adjust with a little more hot water only if you want a lighter soup. Ladle into 2 bowls, top with the sliced spring onion, and serve immediately while hot.
1 stalk spring onion

Origin & History

Miso shiru is one of the most fundamental soups in Japanese home cooking, traditionally served alongside rice and pickles. Its exact form varies by region, season, and household, with different miso types and additions such as tofu, wakame, mushrooms, or root vegetables. Wakame and tofu is one of the most classic everyday combinations.

japanese soup vegan miso wakame tofu quick beginner

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Wakame Miso Shiru

Steps

Cut the firm tofu into 1.5 cm cubes. Thinly slice the spring onion. Place the dried wakame in a small bowl and cover with cold water to rehydrate while you start the soup; it will expand quickly in 3-5 minutes.

120 g firm tofu1 stalk spring onion5 g dried wakame

Pour the water into a small saucepan, add the kombu dashi powder, and bring it just to a gentle simmer over medium heat. Do not boil aggressively; a gentle heat keeps the broth clear and delicate.

500 ml water1 tsp kombu dashi powder

Add the tofu cubes to the simmering broth and heat for about 1 minute, just until warmed through. Drain the wakame, squeeze it lightly, and add it to the pan. Simmer for 30 seconds more.

120 g firm tofu5 g dried wakame

Turn the heat to low. Put the white miso paste in a ladle or small bowl, add a few spoonfuls of the hot broth, and stir until smooth, then return it to the saucepan. This prevents lumps and protects miso's aroma. Do not let the soup boil after adding miso.

30 g white miso paste

Taste and adjust with a little more hot water only if you want a lighter soup. Ladle into 2 bowls, top with the sliced spring onion, and serve immediately while hot.

1 stalk spring onion

Origin & History