Miso Soup With Tofu (Printer Friendly)

Comforting Japanese bowl with probiotic miso, silken tofu, and tender seaweed. Ready in 20 minutes.

# What You Need:

→ Broth

01 - 4 cups dashi stock, vegetarian variety preferred

→ Soup Base

02 - 3 tablespoons white or yellow miso paste

→ Tofu & Vegetables

03 - 7 ounces silken tofu, cut into 1/2-inch cubes
04 - 2 tablespoons dried wakame seaweed
05 - 2 scallions, finely sliced

# Directions:

01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - While the stock is warming, soak the dried wakame seaweed in a small bowl of cold water for 5 minutes, then drain and set aside.
03 - Place the miso paste in a small bowl. Add a ladleful of hot dashi and whisk until smooth and completely dissolved.
04 - Gently add the tofu cubes and soaked wakame to the simmering dashi. Heat for 2-3 minutes until warmed through, taking care not to break the delicate tofu.
05 - Remove the soup from heat. Stir in the dissolved miso paste carefully, avoiding boiling to preserve the beneficial probiotics and complex flavor profile.
06 - Ladle into bowls and garnish with sliced scallions. Serve immediately for optimal enjoyment.

# Pro Advice:

01 -
  • It takes barely twenty minutes but tastes like it's been simmering for hours, giving you restaurant-quality results on a Tuesday night.
  • The probiotics in miso paste mean you're actually nourishing your gut while enjoying something that tastes indulgent.
  • One bowl feels complete on its own yet pairs effortlessly with rice, noodles, or nothing at all.
02 -
  • Never boil miso soup after you add the miso paste—the heat kills the beneficial probiotics and turns the flavor sharp and one-dimensional instead of complex and alive.
  • The difference between a good bowl and a transcendent one is in the dashi, so if you can make it yourself from kombu and dried shiitake, your soup will taste noticeably richer.
03 -
  • Make a batch of dashi when you have time and freeze it in ice cube trays—then you can make miso soup in under ten minutes any night you need comfort.
  • The temperature matters as much as the ingredients, so serve it in warmed bowls and eat it immediately, before the heat starts to fade.
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