Save The steam rising from my first bowl of wakame soup at a tiny Tokyo ramen shop still lingers in my senses more than the flavor itself. It was midnight, raining, and I had been walking for hours in search of something authentic.
My host mother in Kyoto taught me that the secret lies in never letting the miso boil, something she learned from her grandmother. That one rule transformed my soup making forever.
Ingredients
- 8 g dried wakame seaweed: Rehydrates into tender ribbons that carry the miso flavor beautifully
- 4 cups dashi stock: The foundation, use vegetarian dashi made from kombu for a plant based version
- 100 g silken or firm tofu: Adds protein and a soft texture that contrasts with the seaweed
- 2 scallions: Fresh brightness and color to finish each bowl
- 2 tbsp white miso paste: Fermented soybean paste that brings depth and umami
- 1 tsp soy sauce: Enhances the savory notes without overpowering the miso
- 1 tsp sesame oil: Optional but adds a lovely nutty finish
Instructions
- Prepare the seaweed:
- Soak dried wakame in cold water for 5 minutes until it expands and turns vibrant green, then drain well
- Warm the broth:
- Bring dashi stock to a gentle simmer over medium heat, watching for tiny bubbles to form around the edges
- Add tofu and wakame:
- Carefully slide in cubed tofu and rehydrated seaweed, letting them swim together for 2 to 3 minutes
- Blend the miso:
- Whisk miso paste with a ladleful of hot broth in a separate bowl until completely smooth
- Combine gently:
- Pour the miso mixture back into the soup, add soy sauce and sesame oil, stir once, and remove from heat immediately
- Finish and serve:
- Ladle into bowls and scatter fresh scallion slices across the top while steam still rises
Save This soup became my go to comfort during cold graduate school nights when time and money were both scarce.
Making It Your Own
The beauty of wakame soup is how gracefully it welcomes additions without losing its identity.
Perfect Pairings
A bowl of steamed short grain rice turns this light soup into a satisfying meal on its own.
Storage and Make Ahead
The soup keeps beautifully refrigerated for up to three days, though the tofu firms up slightly as it rests.
- Reheat gently over low heat and never let it reach a rolling boil
- Add fresh scallions just before serving to maintain their crunch
- The flavors actually deepen overnight making it excellent for meal prep
Save There is something profoundly comforting about a soup that requires so little yet gives so much warmth.
Recipe Guide
- → What does wakame taste like?
Wakame has a delicate, slightly sweet flavor with subtle ocean notes. When rehydrated, it becomes tender and silky, absorbing the flavors of the dashi-miso broth beautifully.
- → Can I use other types of seaweed?
While wakame is traditional for its tender texture, you can substitute with hijiki or kombu strips. Keep in mind that kombu requires longer cooking time to soften, while hijiki has a stronger, earthier flavor.
- → Why shouldn't I boil miso?
Boiling miso paste destroys its beneficial enzymes and probiotics, and can make the flavor bitter. Always dissolve miso in a separate bowl with hot broth first, then stir it into the soup just before serving.
- → Is this soup suitable for meal prep?
This soup is best enjoyed fresh, but you can prepare the dashi broth and wakame-tofu base ahead. Add the miso seasoning just before serving to preserve its delicate flavor and nutritional benefits.
- → How can I make this more filling?
Add cooked udon or soba noodles directly to the broth, or serve alongside steamed short-grain rice. You can also include shiitake mushrooms, sliced carrots, or baby spinach for extra substance.