Miso Soup with Wakame, Tofu, and Scallions Recipe
This traditional Japanese miso soup features a delicate dashi broth infused with kombu and bonito flakes, enriched with creamy white miso, tender silken tofu cubes, dried wakame seaweed, and fresh scallions for garnish. A soothing and healthy soup perfect as a starter or light meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
Broth Ingredients
- 1 large piece kombu (about 4″)
- 6 cups water
- 1 1/2 cups bonito flakes
Soup Ingredients
- 1/3 cup white miso
- 3 tablespoons sliced scallions
- 2 tablespoons dried wakame
- 4 oz silken tofu, cut into 1/2” cubes
Instructions
- Make the Dashi Stock: In a large pot over medium heat, combine the kombu and water. Heat until just before boiling, when the water reaches 150ºF or begins to simmer, remove the kombu to prevent bitterness. Bring the liquid to a boil and add bonito flakes. Reduce heat to medium-low and simmer for 10 to 15 minutes until the stock is fully infused. Strain the stock through a fine-mesh sieve into a bowl, pressing on the solids to extract maximum flavor.
- Prepare the Soup Base: Return the strained dashi stock to the pot and warm it over medium heat until simmering. Whisk in the white miso paste until completely dissolved to avoid clumping. Stir in the sliced scallions and dried wakame, allowing the seaweed to rehydrate and flavors to meld.
- Assemble and Serve: Evenly distribute the cubed silken tofu into serving bowls. Ladle the hot miso soup over the tofu carefully to maintain the soft texture of the cubes. Serve immediately for best taste and freshness.
Notes
- Do not boil kombu as it can release unpleasant flavors; remove it as soon as the water simmers.
- Adjust the amount of miso paste to taste, adding more for a saltier, stronger flavor.
- Silken tofu is preferred for its soft texture, but firm tofu can be used if desired.
- For a vegan version, omit bonito flakes and use a kombu and shiitake mushroom broth instead.
- This soup is best consumed fresh but can be refrigerated for up to 2 days; reheat gently without boiling.
Keywords: miso soup, Japanese soup, dashi broth, tofu soup, traditional miso soup, healthy soup, seaweed soup
