Name: Miso Soup with Wakame, Tofu, and Scallions Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 large piece kombu (about 4″); 6 cups water; 1 1/2 cups bonito flakes; 1/3 cup white miso; 3 tablespoons sliced scallions; 2 tablespoons dried wakame; 4 oz silken tofu, cut into 1/2″ cubes

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Introduction

Miso soup is a warm, comforting Japanese classic that’s both simple and satisfying. Made with a savory dashi broth, silky tofu, and umami-rich miso, this soup is perfect as a light starter or a soothing snack any time of day.

A close-up view of a bowl of clear light brown miso soup is shown, filled with dark green seaweed pieces floating on the surface. Inside the bowl, there are several small white tofu cubes with smooth, soft textures scattered among the seaweed. Bright green sliced scallions are sprinkled on top, adding a fresh pop of color against the broth. A white ceramic spoon with a slightly stained tip rests inside the bowl, partially submerged in the soup. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large piece kombu (about 4″)
1 1/2 cups bonito flakes

1/3 cup white miso
3 tablespoons sliced scallions

2 tablespoons dried wakame
4 oz. silken tofu, cut into 1/2″ cubes

Instructions

Step 1: In a large pot over medium heat, bring the kombu and 6 cups of water to a simmer. Remove the kombu as soon as the water starts to simmer or reaches about 150ºF on an instant-read thermometer. Then, bring the stock to a boil and add the bonito flakes. Reduce heat to medium-low and simmer for 10 to 15 minutes to let the stock become infused. Strain the mixture through a fine-mesh sieve into a medium bowl, pressing gently on the solids to extract the stock.
Step 2: Return the strained dashi to the same pot and bring it back to a simmer over medium heat. Whisk in the miso paste until it fully dissolves. Stir in the sliced scallions and dried wakame.
Step 3: Divide the tofu cubes among serving bowls. Pour the hot miso soup over the tofu and serve immediately.

Tips & Variations

For a richer flavor, try using red miso or a blend of white and red miso.
Fresh wakame can be substituted for dried; just rinse and add it at the end to avoid overcooking.
Add mushrooms or thinly sliced vegetables for added texture and nutrition.

Be careful not to boil the soup after adding miso, as high heat can reduce its delicate flavor and beneficial probiotics.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat without bringing it to a boil to preserve flavor and nutrients. It’s best to add the tofu fresh each time you serve to maintain its texture.

How to Serve

A close-up view of two bowls of clear miso soup on a white marbled surface, each bowl filled with a translucent light beige broth speckled with white miso particles. Floating near the surface are multiple small white tofu cubes with smooth edges, along with dark green seaweed pieces spread throughout the soup. On top are scattered bright green sliced scallions adding a fresh contrast. A wooden spoon nearby holds a pile of chopped scallions, and a woman's hand is gently touching one bowl in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use miso soup mix instead of making dashi from kombu and bonito flakes?

Yes, instant miso soup mixes are a convenient option and can save time. However, making your own dashi results in a fresher, more complex flavor.

Is silken tofu necessary or can I use firm tofu?

Silken tofu provides the smooth, delicate texture traditional to miso soup, but you can use firm tofu if preferred. Just cut it into small cubes and add gently to avoid breaking.