Miso Soup With Tofu (Printable)

Comforting Japanese bowl with fermented miso, tender tofu cubes and rehydrated seaweed in delicate dashi broth.

# What You Need:

→ 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 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - While the stock is warming, soak the dried wakame seaweed in a small bowl of cold water for 5 minutes, then drain and set aside.
03 - Place the miso paste in a small bowl. Add a ladleful of hot dashi and whisk until smooth and dissolved.
04 - Gently add the tofu cubes and soaked wakame to the simmering dashi. Heat for 2–3 minutes until warmed through, being careful not to break the tofu.
05 - Remove the soup from heat. Stir in the dissolved miso paste (do not boil after adding miso, to preserve probiotics and flavor).
06 - Ladle into bowls and garnish with sliced scallions. Serve immediately.

# Expert Advice:

01 -
  • The umami rich broth feels like a warm hug for your soul without weighing you down
  • Ready in under twenty minutes using pantry staples that keep for months
  • Custmorizable with whatever vegetables or proteins you have on hand
02 -
  • Never boil miso paste directly as high heat destroys its probiotics and creates an unpleasant bitter taste
  • Adding miso off the heat maintains the living cultures that make miso so nutritionally valuable
03 -
  • Always dissolve miso in a separate bowl with hot liquid first to prevent clumping
  • Leftover soup keeps for two days but avoid reheating to preserve the beneficial enzymes
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