Miso Soup with Tofu and Wakame – A Standard menu

Warm and hearty miso soup is at the heart of a traditional Japanese meal. Made with silken tofu and dried wakame seaweed, this classic soup is not only easy to make, but also packed with flavor. Whether you’re new to Japanese cooking or seeking a comforting dish for your daily routine, miso soup offers a perfect balance of taste and health. Tofu provides plant-based protein and tenderness, wakame seaweed adds minerals and a hint of the sea, and miso provides probiotics and a flavorful broth.

You can enjoy serving it alongside rice and a main dish like grilled fish or salt-koji chicken for a complete ichiju-sansai (one soup, three dishes) style meal. With only a handful of ingredients and a short cooking time, this staple soup fits easily into busy modern life while staying rooted in tradition.

Tofu and Wakame Miso Soup

A comforting, nourishing bowl of umami-rich miso soup, packed with soft tofu and rehydrated wakame seaweed. Simple and quick, this traditional Japanese soup is a great starter or light side dish.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Soup

Cuisine: Japanese

Ingredients Method Notes

Ingredients

  

• 3.5 cup dashi stock Japanese soup stock
• 14 oz tofu silken or soft tofu, cut into ½-inch cubes
• 2 tsp dried wakame seaweed
• 2 oz miso paste

Method

 

1. Prep the ingredients: Cut tofu into ½-inch cubes. If not using instant dashi, prepare dashi stock in advance.
2. Simmer: In a small saucepan, bring the dashi stock to a gentle simmer over medium heat. Add the dried wakame and tofu cubes. Reduce heat to low and simmer gently for 2–3 minutes, until the wakame is fully rehydrated and the tofu is warmed through.
3. Add miso: Turn off the heat. Ladle the miso into the pot and stir until it dissolves. (Do not bring the miso to a boil, as this will destroy the flavor of the miso.)
4. Pour the soup into serving bowls and serve hot.

Notes

Fermentation Tip

Miso is a traditional Japanese seasoning made by fermenting soybeans with koji and salt. It’s rich in umami and probiotics, especially when not overheated. 

*All “ 耀 Hikari” recipes use naturally fermented seasonings made using traditional methods. If you use machine-made seasonings, use 1.2 to 1.5 times the amount of seasoning.

Ingredient Notes & Substitutions

• Dashi: Use kombu (kelp) or shiitake mushroom dashi for a vegan option.
• Tofu: Silken or soft tofu is preferred for its delicate texture, but medium-firm can work too.
• Wakame: Be careful not to overuse — it expands significantly when rehydrated.
• Miso: The Japanese standard is rice miso, which has a subtle sweetness of rice. Please enjoy with barley miso or soybean miso depending on your preference. 

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