Miso Soup With Tofu (Print Version)

A comforting traditional Japanese soup with probiotic miso, silken tofu, and tender seaweed. Ready in 20 minutes.

# What You Need:

→ Broth

01 - 4 cups dashi stock (use vegetarian dashi for plant-based option)

→ Soup Base

02 - 3 tablespoons white or yellow miso paste

→ Tofu & Vegetables

03 - 7 oz silken tofu, cut into 1/2-inch cubes
04 - 2 tablespoons dried wakame seaweed
05 - 2 scallions, finely sliced

# How To Make:

01 - Bring the dashi stock to a gentle simmer in a medium saucepan over medium heat.
02 - Soak dried wakame seaweed in a small bowl of cold water for 5 minutes, then drain and set aside.
03 - Place miso paste in a small bowl. Add a ladleful of hot dashi and whisk until completely smooth and dissolved.
04 - Gently add tofu cubes and soaked wakame to the simmering dashi. Heat for 2-3 minutes until warmed through, being careful not to break the delicate tofu.
05 - Remove soup from heat. Stir in the dissolved miso paste thoroughly. Do not return to boil, as high heat destroys beneficial probiotics and alters flavor.
06 - Ladle hot soup into bowls and garnish with sliced scallions. Serve immediately while steaming.

# Expert Advice:

01 -
  • The fermented miso provides gut friendly probiotics that actually survive when you avoid boiling
  • This soup comes together faster than delivery and costs pennies per serving
02 -
  • Boiling miso paste destroys beneficial bacteria and can make the taste unpleasantly bitter
  • Your soup will taste different each time as miso continues fermenting in the container
03 -
  • Taste your miso before adding since saltiness varies dramatically between brands and fermentation periods
  • Never store prepared miso soup as the texture degrades and flavors become unbalanced
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