Nourishing Japanese-style soup with tender wakame, tofu, and delicate dashi broth. Ready in 20 minutes.
# What You’ll Need:
→ Seaweed and Broth
01 - 0.3 oz dried wakame seaweed
02 - 4 cups dashi stock (use vegetarian dashi for vegetarian option)
→ Vegetables and Tofu
03 - 3.5 oz silken or firm tofu, cubed
04 - 2 scallions, thinly sliced
→ Seasoning
05 - 2 tbsp white miso paste
06 - 1 tsp soy sauce (gluten-free if needed)
07 - 1 tsp sesame oil (optional)
# Directions:
01 - Place the dried wakame in a small bowl and cover with cold water. Let soak for 5 minutes until fully rehydrated and expanded. Drain thoroughly and set aside.
02 - Pour the dashi stock into a medium saucepan and bring to a gentle simmer over medium heat. Avoid boiling to preserve the delicate flavor.
03 - Gently add the cubed tofu and rehydrated wakame to the simmering broth. Let cook for 2–3 minutes to heat the tofu through and soften the seaweed.
04 - Remove a ladleful of hot broth from the pot and place in a separate bowl. Whisk the miso paste into the hot broth until completely smooth and dissolved.
05 - Pour the dissolved miso mixture back into the soup pot. Add soy sauce and sesame oil if using. Stir gently to combine and heat for 1 minute. Do not let the soup boil as high heat can destroy the beneficial enzymes in miso.
06 - Ladle the hot soup into serving bowls immediately. Top with the thinly sliced scallions for a fresh, aromatic finish.
