Miso Soup with Tofu and Wakame

Nutrition · per serving

Steps

1. 1

   Soak the dried wakame seaweed in room temperature water for about 10 minutes, until it expands and softens.

   10 g Dried wakame seaweed
2. 2

   In a medium saucepan, bring the dashi stock or vegetable broth to a simmer over medium heat.

   1000 ml Dashi stock or vegetable broth
3. 3

   Once the broth is simmering, add the miso paste. Whisk it into the broth until fully dissolved.

   50 g Miso paste
4. 4

   Cut the soaked wakame into bite-sized pieces and add it to the broth.

   10 g Dried wakame seaweed
5. 5

   Cube the soft or firm tofu into 1-2 cm pieces and gently add it to the broth. Allow it to heat through for about 2-3 minutes.

   300 g Soft or firm tofu
6. 6

   Meanwhile, slice the scallions thinly. Stir in half of the scallions into the soup just before serving.

7. 7

   Serve the soup hot, garnished with the remaining scallions on top.

   2 Scallions

Origin & History

Miso soup is a traditional Japanese soup consumed daily by many, often served alongside rice meals. It embodies the Japanese philosophy of balance and harmony in flavors and nutrition.