Miso Soup With Tofu (Printable)

Comforting Japanese soup with probiotic miso, silky tofu, and tender seaweed. Ready in 20 minutes.

# Ingredient List:

→ Broth

01 - 4 cups dashi stock, vegetarian variety preferred

→ Soup Base

02 - 3 tablespoons white or yellow miso paste

→ Tofu & Vegetables

03 - 7 ounces silken tofu, cut into 1/2-inch cubes
04 - 2 tablespoons dried wakame seaweed
05 - 2 scallions, finely sliced

# Steps:

01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - While the stock is warming, soak the dried wakame seaweed in a small bowl of cold water for 5 minutes, then drain and set aside.
03 - Place the miso paste in a small bowl. Add a ladleful of hot dashi and whisk until smooth and completely dissolved.
04 - Gently add the tofu cubes and soaked wakame to the simmering dashi. Heat for 2 to 3 minutes until warmed through, being careful not to break the tofu.
05 - Remove the soup from heat. Stir in the dissolved miso paste without boiling to preserve probiotics and flavor.
06 - Ladle into bowls and garnish with sliced scallions. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like someone's been tending a pot all morning.
  • Miso is packed with probiotics that actually make your body feel lighter and clearer afterward.
  • The ritual of whisking miso into hot broth feels like a small meditation you can do on a weeknight.
02 -
  • Never boil miso after dissolving it—I learned this the hard way when I got impatient and turned up the heat, only to end up with a flat, bitter soup instead of the complex, slightly sweet version I was expecting.
  • Soaking wakame in cold water before adding it is the secret that transforms it from chewy to silky; hot water alone will make it mushy, but cold water followed by gentle heat creates that perfect tender texture.
03 -
  • Whisk miso in a cool spoon first, not directly in the pot—this one small step prevents lumps and gives you a silky soup instead of a grainy one.
  • Add a fingernail-sized piece of konbu to your dashi as it simmers if you want the broth to taste like it's been made with intention rather than convenience.
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