MISO WAKAME SOUP
Miso Wakame Soup is a traditional Japanese favourite that offers a light and savoury broth rich in umami and gut-friendly benefits. This comforting soup features silky cubes of tofu, nutrient-dense wakame seaweed and miso paste, which is a natural source of probiotics that aid digestion and support immune health. Spring onion adds a crisp bite and a burst of freshness to balance the gentle saltiness of the miso. Served hot, it’s deeply satisfying without being heavy, making it a great choice for breakfast, a Light lunch or a soothing side dish. With minimal ingredients and quick preparation, this soup is ideal for busy days or when your body craves something nourishing and warm. It’s vegan, low in calories and gluten-free, yet offers rich flavour and satisfying texture. A wholesome and mineral-rich option that also aids gut flora and supports overall health.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, Low Fat, Quick & Easy, Low/No Sugar, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Miso Wakame Soup:
- 1½ cups water
- 1 tablespoon miso paste
- 1 teaspoon dried wakame seaweed
- 1 tablespoon chopped spring onion
- ¼ cup silken tofu, cubed
FULL NUTRITIONAL INFORMATION
- Calories: 85.3 kcal
- Fat: 3.7 g
- Saturated Fat: 0.7 g
- Carbohydrate: 6.6 g
- Sodium: 657.6 mg
- Sugar: 1.6 g
- Fibre: 1.6 g
- Protein: 8.1 g
- Calcium: 152.5 mg
- Iron: 1.6 mg
- Potassium: 151.4 mg
PREPARATION
These steps are followed for the preparation of Miso Wakame Soup:
- Simmer Water: In a small saucepan, bring 1½ cups of water to a gentle simmer over medium heat.
- Rehydrate Wakame: Add the dried wakame seaweed and let it rehydrate and expand for 3 to 4 minutes.
- Add Miso: Reduce the heat to low and carefully stir in the miso paste, dissolving it completely. Do not boil once miso is added.
- Add Tofu: Gently add the silken tofu cubes, taking care not to break them apart.
- Warm Through: Let the soup warm through for another 2 to 3 minutes, maintaining a gentle heat.
- Finish With Spring Onion: Turn off the heat and stir in the chopped spring onion just before serving.
- Serve Hot: Serve hot, optionally garnished with a few extra wakame strands or sesame seeds.
PREP TIME
5 minutes
COOKING TIME
8 minutes
TIPS
- Miso Method: Dissolve miso in a ladle of hot broth before adding to prevent clumping.
- Avoid Boiling: Miso loses its probiotics at high heat, so keep the broth gently heated.
- Wakame Tip: Use only a small amount, as wakame expands significantly in liquid.
- Tofu Handling: Silken tofu is delicate; add it last and stir gently to maintain its shape.
- Garnish Idea: Add toasted sesame seeds or a dash of chilli oil for extra flavour.
VARIATIONS
- Protein Boost: Add edamame or sliced mushrooms for more substance.
- Spicy Kick: Stir in a touch of chilli paste or grated daikon for warmth.
- Noodle Bowl: Add soba noodles to turn it into a light meal.
- Citrusy Note: A splash of yuzu juice or lime zest enhances brightness.
- Earthy Twist: Use brown rice miso for a deeper and stronger flavour profile.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Freezing: Not recommended due to the delicate nature of tofu and miso.
- Reheating: Warm gently on low heat and avoid boiling to preserve the miso’s benefits.
- Batch Option: Rehydrate wakame and chop tofu in advance to reduce prep time.
- Serving Tip: Serve immediately after preparing for optimal texture and taste.