UMAMI TOFU AND WAKAME BROTH
This classic Japanese miso soup combines the deep and savoury notes of white miso paste with tender silken tofu and rehydrated wakame seaweed for an authentic umami experience. The gentle simmering extracts the miso’s subtle sweetness while preserving probiotics that support gut health. The cubed tofu adds a delicate creaminess and plant-based protein and the spring onion provides a fresh and oniony bite. The Umami Tofu And Wakame Broth is ready in ten minutes with minimal effort and it serves as a comforting starter, light lunch or soothing late-night snack. Whether enjoyed on its own or alongside sushi and steamed rice, this soul-warming broth offers both nourishment and simplicity, perfect for busy weekdays or relaxed weekend evenings.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Winter, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Low Fat, Quick & Easy, Wheat / Gluten‑Free
DISH TYPE
Soup / Stew
INGREDIENTS
- 1 ½ cups water
- 1 tablespoon white miso paste
- ¼ cup silken tofu, cubed
- 1 teaspoon dried wakame seaweed
- 1 tablespoon chopped spring onion
FULL NUTRITIONAL INFORMATION
- Energy 60 kcal
- Protein 4 g
- Carbohydrate 4 g
- Fat 2 g
- Saturated fat 0.5 g
- Fibre 1 g
- Sugar 1 g
- Sodium 800 mg
PREPARATION
- Heat The Water: Bring 1½ cups of water to a gentle simmer in a small saucepan over medium heat. Avoid boiling vigorously to preserve miso’s probiotics.
- Rehydrate The Wakame: Add 1 teaspoon of dried wakame to the simmering water. Let it soak for 2 minutes until it expands and becomes tender.
- Dissolve The Miso: Reduce the heat to low. Transfer 1 tablespoon of white miso paste into a small bowl. Ladle a few tablespoons of hot broth over the miso and whisk until fully smooth.
- Combine Broth And Miso: Pour the dissolved miso back into the saucepan, stirring gently. Maintain a low temperature and do not boil it to retain flavour and beneficial enzymes.
- Add The Tofu: Gently slide ¼ cup of silken tofu cubes into the soup. Stir lightly to avoid breaking the delicate tofu and heat for 1
- Incorporate Wakame: Ensure the rehydrated wakame is evenly distributed. Use the spoon to fold seaweed and tofu into the broth.
- Garnish: Remove from heat. Sprinkle 1 tablespoon of chopped spring onion across the surface for a fresh finish.
- Serve Immediately: Transfer to a warmed bowl and enjoy while piping hot for the best texture and flavour.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
- Use Low Heat: Never boil miso and gentle simmering preserves its delicate flavour and nutrients.
- Whisk Miso First: Dissolving miso in a little broth prevents lumps in the final soup.
- Choose Miso Quality: Optional for authentic Japanese white miso for a milder and sweeter taste.
- Cut Tofu Carefully: Use a sharp knife and rinse between cuts to keep cubes neat.
- Pre-Chop Onion: Slice spring onion in advance and store in a sealed container to save time.
- Warm The Bowl: Preheat serving bowls with hot water to keep soup hot longer.
VARIATIONS
- Add Mushrooms: Stir through 2 tablespoons of sliced shiitake or enoki.
- Boost Vegetable: Fold in a handful of baby spinach or chopped bok choy.
- Spice It Up: Add a few drops of sesame oil or a pinch of red pepper flakes.
- Protein Swap: Use firm tofu cubes or add edamame for extra protein.
- Herb Twist: Garnish with fresh cilantro or shiso leaves instead of spring onion.
PREPPING AND STORAGE
- Fridge: Store leftover soup in an airtight container for up to one day. Reheat gently without boiling.
- Freezer: Freezing is not recommended because freezing alters miso’s flavour and tofu’s texture.