Japanese Wakame Seaweed Soup

Experience the essence of Japanese comfort with this nourishing Wakame Soup. This light and mineral-rich dish features tender seaweed and silken tofu immersed in a delicate dashi broth, offering a perfect balance of flavor and nutrition in every spoonful.

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Whether served as a restorative appetizer or a light side dish, this soup brings an authentic touch of umami to your dining table with minimal effort.

Ingredients

• 8 g dried wakame seaweed
• 4 cups (1 liter) dashi stock (use vegetarian dashi for vegetarian option)
• 100 g silken or firm tofu, cubed
• 2 scallions, thinly sliced
• 2 tbsp white miso paste
• 1 tsp soy sauce (gluten-free if needed)
• 1 tsp sesame oil (optional)

Instructions

Step 1

In a small bowl, soak the dried wakame in cold water for 5 minutes until rehydrated. Drain and set aside.

Step 2

In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.

Step 3

Add the cubed tofu and rehydrated wakame to the pot. Simmer for 2–3 minutes.

Step 4

In a separate bowl, blend the miso paste with a ladle of hot broth until smooth. Stir the mixture back into the soup.

Step 5

Add soy sauce and sesame oil (if using). Stir gently and heat for 1 more minute without boiling.

Step 6

Serve hot, garnished with sliced scallions.

Zusatztipps für die Zubereitung

Maintain a gentle simmer throughout the cooking process to ensure the tofu remains intact and the dashi retains its clarity. Rehydrating the wakame separately prevents it from absorbing too much of the soup's flavored broth initially.

Varianten und Anpassungen

For a vegan version, use kombu and shiitake dashi. You can also add extra nutrition and texture by incorporating mushrooms, carrots, or fresh spinach into the broth while it simmers.

Serviervorschläge

This soup is a classic companion to steamed white rice or fresh sushi. It serves as a light and cleansing course that complements almost any Japanese-inspired meal.

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Savor this warm, comforting bowl of wakame soup as a simple yet elegant way to enjoy traditional Japanese flavors at home.

Recipe Questions & Answers

→ What does wakame taste like?

Wakame has a mild, oceanic flavor with subtle sweetness and a tender, slippery texture when rehydrated. It's less briny than other seaweeds and absorbs the flavors of the surrounding broth beautifully.

→ Can I make this without dashi stock?

Yes, you can substitute dashi with vegetable broth or water, though the authentic Japanese flavor profile will be milder. For a closer alternative, simmer kombu (kelp) in water for 15 minutes to create a simple vegetarian stock base.

→ Why shouldn't I boil the miso paste?

Boiling miso paste destroys its beneficial enzymes and can create a grainy texture. Always dissolve miso in a small amount of hot liquid separately, then stir it into the soup after removing from heat for the smoothest, most flavorful result.

→ How long does wakame need to soak?

Dried wakame rehydrates quickly in just 5 minutes of cold water soaking. You'll know it's ready when it becomes tender and expands to several times its original size. Drain well before adding to the soup.

→ What can I add to enhance the nutrition?

Consider adding sliced shiitake mushrooms, spinach leaves, or shredded carrots during the simmering stage. You can also incorporate cooked noodles like udon or soba for a more substantial meal, or add a soft-boiled egg for extra protein.