Miso Soup With Tofu (Printer-Friendly)

Traditional Japanese soup with fermented miso, silky tofu cubes, and tender seaweed in a delicate dashi broth.

# What You’ll Need:

→ Broth

01 - 4 cups dashi stock, vegetarian

→ 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 - 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 fully 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 Tips:

01 -
  • It comes together in twenty minutes flat, which means weeknight dinners just became easier.
  • Those probiotics in miso actually work, and your gut will thank you more than you'd expect.
  • The simplicity is deceptive—somehow it feels like you're eating something ancient and wise.
02 -
  • Never boil miso after you add it—those beneficial probiotics and delicate flavors vanish in the heat, leaving you with something that tastes okay but feels empty.
  • Dissolving miso in a separate bowl first prevents lumps better than anything else, and makes the soup look intentional instead of careless.
03 -
  • Keep vegetarian dashi ingredients on hand (kombu seaweed and dried shiitake) so you're never more than twenty minutes away from this soup.
  • The temperature of your miso bowl matters—room temperature miso paste dissolves faster and smoother than cold paste straight from the fridge.
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