Japanese Wakame Seaweed Soup (Printer-friendly)

A warming bowl featuring delicate seaweed, tender tofu, and savory dashi-miso broth.

# Ingredient List:

→ Seaweed and Broth

01 - Dried wakame seaweed, 0.3 oz
02 - Dashi stock, 4 cups (vegetarian dashi for vegetarian option)

→ Vegetables and Tofu

03 - Silken or firm tofu, cubed, 3.5 oz
04 - Scallions, thinly sliced, 2 stalks

→ Seasoning

05 - White miso paste, 2 tbsp
06 - Soy sauce (gluten-free if needed), 1 tsp
07 - Sesame oil (optional), 1 tsp

# Directions:

01 - In a small bowl, soak the dried wakame in cold water for 5 minutes until fully rehydrated. Drain and set aside.
02 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
03 - Add the cubed tofu and rehydrated wakame to the simmering broth. Simmer for 2 to 3 minutes.
04 - In a separate bowl, blend the miso paste with a ladle of hot broth until smooth. Stir the mixture back into the soup.
05 - Add soy sauce and sesame oil if using. Stir gently and heat for 1 additional minute without bringing to a boil.
06 - Transfer to serving bowls and garnish with sliced scallions. Serve immediately while hot.

# Expert Tips:

01 -
  • Nutrient-Dense: Rich in iodine and essential minerals from the seaweed.
  • Quick Preparation: Ready to serve in just 20 minutes from start to finish.
  • Diet-Friendly: A naturally vegetarian and gluten-free option that doesn't compromise on taste.
02 -
  • Always dissolve the miso paste in a small bowl with a little hot broth before adding it to the pot to avoid clumps.
  • Do not let the soup boil after adding the miso, as high heat can destroy the delicate flavor and beneficial probiotics.
  • Thinly slice the scallions just before serving to maintain their fresh crunch and bright color.
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