Japanese Seaweed Soup with Tofu (Printable)

A warming Japanese-style broth with tender wakame seaweed, silken tofu, and aromatic dashi. Light yet nourishing.

# Ingredient List:

→ Seaweed and Broth

01 - Dried wakame seaweed, 0.28 oz
02 - Dashi stock, 4 cups

→ Vegetables and Tofu

03 - Silken or firm tofu, cubed, 3.5 oz
04 - Scallions, thinly sliced, 2 pieces

→ Seasoning

05 - White miso paste, 2 tablespoons
06 - Soy sauce, 1 teaspoon
07 - Sesame oil, 1 teaspoon

# How To Make It:

01 - Soak dried wakame in cold water for 5 minutes until fully rehydrated, then drain and set aside.
02 - In a medium saucepan, bring dashi stock to a gentle simmer over medium heat.
03 - Add cubed tofu and rehydrated wakame to the simmering broth, maintaining gentle heat for 2-3 minutes.
04 - In a separate bowl, whisk miso paste with a ladle of hot broth until smooth, then stir the mixture back into the soup.
05 - Add soy sauce and sesame oil, stirring gently, then heat for 1 additional minute without boiling.
06 - Pour into bowls and garnish with sliced scallions. Serve immediately.

# Expert Tips:

01 -
  • It's ready in twenty minutes but tastes like you've been simmering something precious all morning.
  • The wakame delivers that umami depth without any heavy cream or long ingredient lists.
  • One bowl feels nourishing enough to be lunch, yet light enough to serve before something else.
02 -
  • Never boil miso paste after adding it to your soup, the heat destroys its living cultures and subtle flavor complexity. This is the one rule that actually matters.
  • The quality of your dashi determines everything, so if you're going to invest in one ingredient, let it be a good broth base. It changes the entire experience.
03 -
  • Keep dried wakame on hand at all times, it stores forever in a cool cupboard and transforms an ordinary evening into something special in minutes.
  • Make a batch of dashi on the weekend and freeze it in ice cube trays, then you can make this soup on any Tuesday that needs a little gentleness.
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