Wakame Seaweed Soup (Printable)

Nourishing Japanese seaweed soup with tender wakame, tofu, and delicate dashi broth.

# What You'll Need:

→ Seaweed and Broth

01 - 0.28 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 the dried wakame in a small bowl and cover with cold water. Let soak for 5 minutes until fully rehydrated and expanded. Drain thoroughly and set aside.
02 - Pour the dashi stock into a medium saucepan and bring to a gentle simmer over medium heat. Avoid boiling to preserve the delicate flavor.
03 - Carefully add the cubed tofu and rehydrated wakame to the simmering broth. Let cook for 2–3 minutes until the tofu is heated through.
04 - In a separate small bowl, ladle about ½ cup of the hot broth. Whisk the miso paste into the hot liquid until completely smooth and dissolved.
05 - Return the miso mixture to the saucepan, stirring gently to incorporate. Add the soy sauce and sesame oil if using. Heat for 1 additional minute, being careful not to boil the soup.
06 - Ladle the hot soup into serving bowls immediately. Top with the sliced scallions and serve while steaming hot.

# Expert Pointers:

01 -
  • Its ready in twenty minutes but tastes like it simmered for hours
  • The umami rich broth feels like a warm hug on cold days
02 -
  • Never boil miso or you will kill its delicate flavor and beneficial enzymes
  • Adding miso to a small amount of broth first prevents those frustrating lumps
03 -
  • Cut your tofu into smaller cubes if you prefer more delicate pieces
  • Let the soup rest for a minute off heat before serving to let flavors meld
Return