Japanese Wakame Seaweed Soup (Printer View)

Delicate dashi broth with rehydrated wakame and silken tofu, seasoned with white miso and soy sauce.

# Components:

→ Seaweed and Broth

01 - 0.3 oz dried wakame seaweed
02 - 4 cups dashi stock (use vegetarian dashi for vegetarian option)

→ Vegetables and Tofu

03 - 3.5 oz silken or firm tofu, cubed
04 - 2 scallions, thinly sliced

→ Seasoning

05 - 2 tbsp white miso paste
06 - 1 tsp soy sauce (gluten-free if needed)
07 - 1 tsp sesame oil (optional)

# Method:

01 - Place dried wakame in a small bowl and cover with cold water. Let soak for 5 minutes until fully rehydrated and expanded. Drain well and set aside.
02 - Pour dashi stock into a medium saucepan and bring to a gentle simmer over medium heat. Avoid boiling to preserve delicate flavor.
03 - Carefully add cubed tofu and rehydrated wakame to the simmering broth. Let cook for 2-3 minutes to heat through and allow flavors to meld.
04 - Remove a ladleful of hot broth from the pot and place in a separate bowl. Whisk in miso paste until completely smooth and dissolved, then return mixture to the soup.
05 - Stir in soy sauce and sesame oil if using. Heat for 1 additional minute, but do not let the soup boil as this will diminish the miso's probiotic benefits.
06 - Ladle hot soup into serving bowls immediately. Top with thinly sliced scallions for fresh contrast and aromatic finish.

# Expert Advice:

01 -
  • The broth comes together in under 20 minutes but tastes like it simmered all afternoon
  • Every ingredient is inexpensive yet the result feels elegant and nourishing
02 -
  • Boiling miso destroys its beneficial enzymes and makes the texture grainy
  • Adding miso directly to the soup often leaves lumps no matter how much you stir
03 -
  • Use a ladle to remove some broth before adding the miso, it creates the perfect temperature for dissolving
  • Soft silken tofu feels more luxurious in this delicate soup than firm varieties
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