Japanese Wakame Seaweed Soup (Print)

Light and flavorful Japanese soup with rehydrated wakame, silken tofu, and savory miso dashi broth.

# What You Need:

→ Seaweed and Broth

01 - 0.3 oz dried wakame seaweed
02 - 4 cups dashi stock, vegetarian variety recommended

→ Vegetables and Tofu

03 - 3.5 oz silken or firm tofu, cut into 1/2-inch cubes
04 - 2 scallions, thinly sliced on the diagonal

→ Seasoning

05 - 2 tbsp white miso paste
06 - 1 tsp soy sauce, gluten-free if needed
07 - 1 tsp sesame oil, optional

# Steps:

01 - Place dried wakame in a small bowl and cover with cold water. Let soak for 5 minutes until fully rehydrated and expanded. Drain thoroughly and set aside.
02 - Pour dashi stock into a medium saucepan and bring to a gentle simmer over medium heat. Avoid boiling to preserve delicate flavors.
03 - Carefully add cubed tofu and rehydrated wakame to the simmering broth. Let cook for 2-3 minutes until tofu is heated through.
04 - Remove a ladleful of hot broth from the pot and place in a separate bowl. Whisk in miso paste until completely smooth and dissolved.
05 - Return the miso mixture to the soup pot, stirring gently to incorporate. Add soy sauce and sesame oil if using. Heat for 1 minute without allowing the soup to boil.
06 - Ladle hot soup into serving bowls immediately. Garnish with thinly sliced scallions and serve while steaming.

# Top Tips:

01 -
  • This soup comes together in under twenty minutes but tastes like something you would find in a proper Japanese restaurant
  • The combination of wakame and miso delivers an incredible amount of nutrition without making you feel heavy
02 -
  • Never let the soup boil after adding the miso because high heat destroys the beneficial enzymes and makes the texture grainy
  • Always dissolve miso in a separate bowl with some hot liquid first rather than stirring it directly into the pot
03 -
  • Use a ladle to remove a small amount of broth to dissolve the miso rather than adding tap water
  • Taste the soup before adding soy sauce since some miso pastes are saltier than others
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