Miso Soup with Tofu and Seaweed

πŸ•’ Prep: 5 min
πŸ”₯ Cook: 10 min
🍽 Serves: 4
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Miso soup is a comforting classic that brings a touch of umami magic to your table. With tofu and seaweed, this recipe is not only nourishing but also incredibly easy to make. Let’s dive into this delightful bowl of warmth!

Ingredients for Miso Soup with Tofu and Seaweed

Water serves as the base of your soup, carrying all the flavors. Miso paste is the star, providing that deep, savory taste. Use white or yellow miso for a milder flavor. Firm tofu adds protein and a satisfying texture. Make sure to cube it evenly for consistent bites. Dried wakame seaweed rehydrates beautifully, adding a touch of the ocean to your bowl. Soy sauce enhances the umami and adds a touch of saltiness. Dashi granules are your secret weapon for an authentic Japanese flavor base. Green onions give a fresh finish, and finally, sesame oil adds a subtle, nutty aroma.

Tips & Tricks

  • Mix your miso paste with a bit of hot water before adding it to the pot to prevent clumping.
  • If you want a stronger seaweed flavor, let the wakame soak in water before adding it to the soup.
  • For a spicier kick, add a touch of chili oil when serving.

Serving Suggestions

Miso soup pairs wonderfully with a side of steamed rice for a light yet satisfying meal. Consider serving it alongside sushi or a simple salad with a sesame dressing to complete a Japanese-inspired dinner. It's also a comforting starter before a more substantial main course.

Frequently Asked Questions

Can I use silken tofu instead of firm?
Yes, but keep in mind that silken tofu will be much softer and might break apart more easily in the soup.
What can I use instead of dashi granules?
If you don't have dashi granules, you can use a bit of vegetable or chicken stock, though it will alter the traditional flavor slightly.

Miso Soup with Tofu and Seaweed Recipe Walkthrough

Start by bringing 4 cups of water to a gentle simmer in a medium saucepan. You want it hot but not boiling; this helps retain the delicate flavors. Stir in the dashi granules until they're completely dissolved β€” this is your foundation of flavor.

Next, take your miso paste and stir it into the dashi broth. It’s important to blend it well, so there are no clumps. You can do this easily by using a small whisk or a spoon. Once the paste is fully incorporated, you’ll have a beautifully rich broth.

Add the cubed tofu and dried wakame seaweed to the pot. Let them simmer for about 5 minutes. This allows the seaweed to rehydrate and the tofu to soak up the savory broth. You’ll notice the seaweed expand and turn a vibrant green.

Now, stir in the soy sauce and sesame oil. The soy sauce deepens the flavor, while the sesame oil adds a wonderful aroma. Give it a quick taste and adjust the seasoning if needed.

Finally, remove the soup from the heat and garnish with sliced green onions. They add a fresh, crisp element to your warm, comforting bowl.

Why You'll Love This Recipe

  • Quick and easy to prepare β€” ready in under 20 minutes.
  • Packed with umami flavor that soothes the soul.
  • Perfect balance of soft tofu and rehydrated seaweed for texture.
  • Great for a light meal or side dish that feels indulgent yet healthy.

Ingredients

4 cups water
1/4 cup miso paste
1/2 block firm tofu, cut into cubes
1/4 cup dried wakame seaweed
2 tablespoons soy sauce
1 teaspoon dashi granules
2 green onions, sliced
1 tablespoon sesame oil

Step-by-step Instructions

1. In a medium saucepan, bring 4 cups of water to a gentle simmer.
2. Add the dashi granules and stir until dissolved.
3. Stir in the miso paste until completely blended with the broth.
4. Add the cubed tofu and seaweed, allowing them to simmer for 5 minutes until the seaweed rehydrates.
5. Stir in the soy sauce and sesame oil for added flavor.
6. Remove from heat and garnish with sliced green onions before serving.

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