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Traditional Miso Soup with Tofu and Wakame Recipe

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4.3 from 7 reviews

Discover the authentic flavors of traditional Japanese miso soup with this simple and comforting 7-ingredient recipe. Perfectly balancing umami-rich dashi broth, silken tofu, seaweed, and scallions, this nutritious soup is ready in just 20 minutes, making it an ideal starter or light meal.

  • Total Time: 20 minutes
  • Yield: 3–4 servings

Ingredients

Broth Ingredients

  • 6 cups cold water
  • 1 (15 grams, approximately 6 x 6”) sheet of dried kombu
  • 1 1/2 packed cups (30 grams) dried bonito flakes

Soup Ingredients

  • 12 ounces soft silken tofu, cut into ½-inch cubes
  • 4 scallions, thinly sliced (divided, half for cooking and half for garnish)
  • 2 tablespoons dried wakame seaweed
  • 1/3 cup white miso paste

Instructions

  1. Soak the kombu: Combine cold water and dried kombu in a large saucepan. Let it soak for 30 minutes to infuse the water with kombu flavor slowly.
  2. Prepare the dashi broth: Heat the soaked kombu water over medium-low heat until small bubbles form at the edges, avoiding boiling. Remove and discard the kombu. Increase heat slightly until water simmers, then turn off heat and add bonito flakes. Let soak for 2 to 5 minutes depending on desired broth richness.
  3. Strain the dashi broth: Line a fine-mesh strainer with paper towel or cheesecloth. Pour the broth through it gently into a heat-safe bowl, letting it drain naturally without pressing the bonito flakes. Return the clear broth to the saucepan.
  4. Warm tofu and scallions: Add cubed silken tofu and half the sliced scallions to the broth. Warm over medium heat just below simmering point to avoid breaking the tofu.
  5. Add the wakame: Stir in dried seaweed and immediately turn off the heat to prevent overcooking.
  6. Dissolve the miso: Place miso paste in a small mesh strainer or ladle, lower it into the hot broth partially submerged, and whisk with chopsticks or a fork until fully dissolved.
  7. Adjust and serve: Taste the soup and add more miso paste or salt if needed. Warm it just until nearly simmering, then remove from heat.
  8. Serve: Ladle soup into bowls, garnish with remaining scallions, and enjoy immediately while warm.

Notes

  • Do not allow the broth to boil at any step to preserve delicate flavors and texture.
  • Adjust miso quantity to taste for a lighter or stronger soup flavor.
  • Use a fine-mesh strainer lined with cheesecloth to avoid gritty broth.
  • Silken tofu is best for this recipe for its soft, smooth texture.
  • Leftover soup should be refrigerated and consumed within 1-2 days for best quality.
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Gluten Free

Find it online: https://avascooking.com/traditional-miso-soup-with-tofu-and-wakame-recipe/