Name: Miso Soup with Wakame, Tofu, and Spring Onion Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 5g dried wakame seaweed; 1 litre dashi (shop bought or homemade); 200g fresh silken tofu or firm tofu, cut into 1cm cubes; 2 tbsp white miso paste; 3 tbsp red miso paste; Spring onion, finely chopped, to serve

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Introduction

Miso soup is a comforting and flavorful traditional Japanese dish, known for its rich umami taste and nourishing qualities. This simple yet satisfying soup combines seaweed, tofu, and miso paste to create a warm bowl perfect for any day.

Two white bowls filled with light brown miso soup sit on a white marbled surface, each soup showing small cubes of tofu, dark green seaweed, and thin green slices of scallion floating on top. A small black bowl with white lines contains more sliced scallions placed between the two soup bowls. Two silver spoons rest near the bowls, one on a folded gray cloth and the other directly on the surface. The scene is simple with a soft light highlighting the textures of the soup ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5g dried wakame seaweed
1l dashi (shop bought or see tip)
200g fresh silken tofu, or firm if you prefer, cut into 1cm cubes
2 tbsp white miso paste
3 tbsp red miso paste
Spring onion, finely chopped, to serve

Instructions

Step 1: Put the wakame in a small bowl and cover with cold water. Leave it for 5 minutes until the leaves have fully expanded.
Step 2: Make the dashi (see tip below) or heat store-bought dashi until it reaches a rolling boil. Add the tofu and cook for 1 minute, then add the rehydrated wakame.
Step 3: Reduce the heat to low. Place both types of miso paste in a ladle or fine strainer and dip it into the pot. Slowly loosen the miso with a spoon inside the ladle; the paste will gently melt into the dashi.
Step 4: Once all the miso has dissolved, turn off the heat immediately to preserve the delicate flavors. Serve the soup sprinkled with chopped spring onions for a fresh touch.

Tips & Variations

For a richer umami flavor, make your own dashi stock by simmering dried kombu seaweed and dried shiitake mushrooms in water, or try using bonito flakes with kombu for a traditional fish-based stock.
Adjust the ratio of white and red miso paste to balance sweetness and depth according to your taste.
Add sliced mushrooms or enoki for extra texture and flavor variety.

Storage

Store leftover miso soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove without boiling to avoid curdling the miso and tofu. It is best enjoyed fresh for maximum flavor and texture.

How to Serve

Two brown bowls filled with clear brown soup sit on a white marbled surface. The soup has pieces of green onion, dark green seaweed, and white tofu cubes floating on the top layer. Near the bowls is a small black and white striped bowl filled with extra sliced green onions. A woman's hand holds a silver spoon next to one bowl, and another silver spoon rests near the other bowl on a gray cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant dashi powder instead of making dashi from scratch?

Yes, instant dashi powder is a convenient alternative that works well and saves preparation time while still providing good umami flavor.

Why shouldn’t I boil the soup after adding miso paste?

Boiling miso soup after adding miso can kill beneficial enzymes and alter the taste, making it less delicate. Always dissolve miso in gently heated soup and remove from heat immediately.