Tofu and Wakame Miso Soup
豆腐とわかめの味噌汁
Silken tofu and rehydrated wakame seaweed in a deeply umami dashi broth enriched with white miso — the essential daily soup of Japanese cuisine.
- Total
- 15 min
- Serves
- 2
- Level
- Easy
Prep 5 min · Cook 10 min
Ingredients
Method
Soak dried wakame in cold water for 5 minutes. Drain and roughly chop.
About 5 min
Make dashi: soak kombu in cold water, heat to just before boiling (70°C), remove kombu. Bring to simmer, add bonito flakes, steep 2 minutes, strain.
About 10 min
Bring dashi to a gentle simmer. Add cubed tofu and wakame.
About 3 min
Dissolve miso paste into the soup using a ladle — do not boil after adding miso or it loses flavour.
About 2 min
Ladle into bowls, top with sliced green onions and a few drops of sesame oil. Serve immediately.
About 1 min
Nutrition per serving (estimate)
- Calories
- 120
- Protein
- 9 g
- Carbs
- 10 g
- Fat
- 4 g
- Fibre
- 2 g
- Sugar
- 3 g
- Sodium
- 860 mg
Contains: soy, fish
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Recipe by Boon Tools.