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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 minutes
Cook Time 15 minutes
Total Time 25 minutes
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:
  1. 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:
  1. 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:
  1. Strain the dashi stock to remove the bonito flakes. Set the clear stock aside.
Finish the soup:
  1. 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:
  1. Serve immediately while warm.

Video

Notes

  • Do not boil the soup after adding miso or it will lose flavour.
  • Adjust miso quantity to taste depending on the brand.
  • Add extra tofu or wakame if you prefer a heartier soup.
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