Go Back

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
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.