Miso Soup With Tofu (Printable Version)

Comforting Japanese soup with miso, tofu, and 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

# How To Make It:

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 to 3 minutes until warmed through, being careful not to break the tofu.
05 - Remove the soup from heat. Stir in the dissolved miso paste without boiling to preserve probiotics and flavor.
06 - Ladle into bowls and garnish with sliced scallions. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 20 minutes but tastes like you've been simmering it for hours.
  • Silky tofu and umami-rich miso make you feel genuinely nourished, not just full.
  • The probiotics in miso paste support your gut in ways that actually matter.
02 -
  • Never boil miso after you add it—this destroys the beneficial bacteria and flattens the flavor into something one-dimensional and sad.
  • Silken tofu is fragile; treat it like you're moving something precious, because it is.
03 -
  • Make dashi in bulk on Sunday and store it in the fridge for quick weeknight soups—it keeps for five days and tastes even better the next morning.
  • Keep silken tofu in the coldest part of your fridge until the moment you need it; cold tofu stays firmer when it hits warm broth.
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