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Tofu and wakame miso soup is a dish that feels like a warm hug on a cold morning. It instantly takes me back to the quiet, misty mornings in Kyoto, where a small bowl of steaming soup is served alongside almost every traditional breakfast. I used to think miso soup was just a simple starter, but after living in Japan, I realized it is a deeply nuanced art form that relies entirely on the quality of the broth.

The heart of this recipe is the dashi. There is something incredibly grounding about the process of soaking kombu and watching the bonito flakes gently dance in the water. Making your own stock from scratch is a complete game changer. It creates a savory, umami depth that you simply cannot find in an instant packet. I remember an old chef telling me that the secret is never to let the kombu boil for too long, or you lose that delicate, clean taste of the sea.

I love the contrast of textures in this soup. The silken tofu is so soft it practically melts on your tongue, while the rehydrated wakame adds a lovely, subtle bite. It is a dish that celebrates simplicity and balance. Whenever I feel a bit run down or just need a moment of calm, I put a pot of dashi on the stove.

It has become my go-to recipe for a light lunch or a soothing evening meal. One sip of that rich, fragrant broth and everything feels a little more centered. It truly is the ultimate soul food.

Tofu and Wakame Miso Soup

This tofu and wakame miso soup is a simple, comforting Japanese staple that I make regularly at home. It is light yet deeply nourishing, with clean umami flavours from homemade dashi and miso paste. This recipe reminds me of quiet meals in Japanese restaurants where the soup arrives first, warm and calming, setting the tone for the rest of the meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 people

Course: Appetizer, Soup

Cuisine: Japanese

Ingredients Method Video Notes

Ingredients

Dashi Stock:

10 gram dried kombu kelp seaweed
20 gram dried bonito flakes katsuobushi
1 litre cold water

Miso Soup:

4 tbsp miso paste
1 packet firm silken tofu cut into cubes
1 tbsp dried wakame seaweed rehydrated in cold water
1 stalk scallion finely chopped

Method

Prepare the dashi stock:

Soak the kombu in 1 litre of cold water for at least 30 minutes. Place the pot over medium to low heat and gently heat until small bubbles begin to form. Do not let it boil.

Add bonito flakes:

Remove the kombu from the pot. Add 50ml cold water followed by the bonito flakes. Increase the heat slightly and bring to a gentle simmer for 2 minutes. Turn off the heat and let the bonito flakes steep for 10 minutes until they sink to the bottom.

Strain the stock:

Strain the dashi stock to remove the bonito flakes. Set the clear stock aside.

Finish the soup:

Return the dashi stock to a pot and bring just to a boil, then turn off the heat. Add the miso paste and gently dissolve it into the stock. Add tofu, wakame, and scallion.

Serve: