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Miso Soup

Miso Soup

Silky Miso Soup with Wakame and Tofu

Good miso soup depends on gentle heat and proper technique — dissolving the paste slowly prevents grittiness while preserving the delicate fermented flavors. The wakame adds a subtle ocean note that balances the rich, salty depth of the miso.

JapaneseAsianLunchDinnerQuick Meals
Prep5 min
Cook5 min
Total10 min
Servings4
Difficultyeasy

Ingredients

  • 4 cupdashi broth
  • 7 ozsoft silken tofu
  • 4 tbspmiso paste
  • 1 tbspdried wakame seaweed
  • 1 green onion, chopped

Instructions

  1. Bring the dashi to a slow boil in a saucepan over medium heat, reaching 205°F/96°C. Remove from heat immediately — boiling dashi loses its delicate flavor.
  2. Hold a ladle in the hot dashi and add the miso paste to it. Use chopsticks or a small whisk to gradually work the paste into the liquid until completely smooth with no lumps.
  3. Slice the tofu into 1/2-inch cubes and gently add them to the soup. Handle carefully to keep the cubes intact.
  4. Stir in the wakame seaweed and chopped green onions right before ladling into bowls. The seaweed will soften quickly in the hot broth.
  5. Ladle into bowls and serve right away. Never return miso soup to a boil as it will become cloudy and lose its smooth texture.