Vegetables
Miso Soup Tahu Wakame (Miso Soup with Tofu and Wakame)
Prep
5 min
Cook
10 min
Servings
4
Level
Easy
Miso soup — the Japanese soup that shows up on every dinner table! A savory, umami-rich dashi broth with soft tofu and wakame (seaweed). Simple, healthy, and warms you right up. Only takes 10 minutes!
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 ml water
- 1 tbsp dashi powder (or 1 sheet kombu + katsuobushi)
- 3 tbsp miso paste (white miso or a blend)
- 150 g silken tofu, cut into 1cm cubes
- 2 tbsp dried wakame
- 2 stalks green onions, thinly sliced
- Optional: enoki mushrooms
- 50 g spinach
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👩🍳 Instructions
- 1 Soak the dried wakame in water for 5 minutes until it expands, then drain
- 2 Bring water to a boil, add the dashi powder (or steep the kombu for 10 minutes, remove it, add katsuobushi, then strain)
- 3 Add the cubed tofu and cook for 2 minutes
- 4 Add the wakame and enoki mushrooms if using
- 5 Turn off the heat — this step is important!
- 6 Scoop 2-3 tbsp of the hot broth into a small bowl
- 7 Dissolve the miso paste in that small bowl until smooth
- 8 Pour the miso mixture back into the pot and stir well
- 9 Don't let it boil again after adding the miso — this is what makes miso soup lose its flavor
- 10 Add the spinach if using, and stir until wilted
- 11 Serve in bowls and sprinkle with green onions
💡 Tips
• DON'T boil the miso — always turn off the heat first before dissolving it in
• Silken tofu works best because of its soft texture
• Miso soup is a side dish — it's always served alongside rice and a main dish
📊 Nutrition Facts / serving
80
Calories (kcal)
6 g
Protein
3 g
Fat
8 g
Carbs
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