Miso Soup With Tofu (Printable Version)

Comforting Japanese-style soup with fermented miso, soft tofu, and seaweed. Ready in 20 minutes.

# What You'll Need:

→ Broth

01 - 4 cups dashi stock (vegetarian dashi recommended)

→ 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

# Directions:

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's done in 20 minutes, which means you can have something genuinely good on the table faster than takeout arrives.
  • The probiotics in miso make your gut happy, and honestly, you can feel the difference after a week of eating this regularly.
  • One bowl feels like both a hug and a health boost, which is rare in the kitchen.
02 -
  • Never boil miso paste; heat destroys the beneficial bacteria and flattens the complex flavor that makes it worth using in the first place.
  • The dashi really does matter—a properly made broth gives you nine-tenths of the success before you even add the other ingredients.
03 -
  • Buy miso from somewhere that stores it properly and sells it with purpose; the difference between mediocre miso and good miso is the difference between a forgettable bowl and one you think about later.
  • If you're making dashi from scratch, do it the night before—the broth deepens overnight, and you'll thank yourself when you're tired the next day.
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