Miso Soup Recipe - Tofu and Wakame Miso Soup
This is the recipe for delicate ingredients such as tofu. Tofu and wakame miso soup is the most popular miso soup among the Japanese. Delicate tofu goes so well with wakame. I sometimes add sliced aburaage to make it a bit richer. You can use Konbu dashi instead (see Varieties of Dashi Stocks) to make this soup vegetarian.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 80g (3oz) firm tofu (, diced into 2cm (¾”) cubes (Note 1))
- 2g (0.1oz) dried wakame (seaweed) (, rehydrated and cut into small pieces if they are long)
- 400ml (13.5oz) dashi stock
- 1 ½ tbsp miso ((Note 2))
- Julienned shallots
Instructions
- 1
Boil dashi in a pot over medium heat.
- 2
Add miso to a small sieve that has a handle. Dip the sieve half way into the dashi. Using a spoon, a small spatula or chopsticks, mix the immersed miso into the dashi through the sieve so that the miso dissolves into the soup without creating lumps. (Note 3)
- 3
Add tofu and wakame to the pot (Note 4). When the tofu starts tumbling as the miso soup just starts boiling again, turn off the heat. Do not keep boiling as the tofu will be overcooked and the miso flavour will also be lost.
- 4
Serve immediately in a small soup bowl sprinkled with shallots if using.