MISO SOUP WITH TOFU AND WAKAME

MISO SOUP WITH TOFU AND WAKAME

Miso Soup with Tofu and Wakame is a comforting and nutritious traditional Japanese dish that makes an excellent light starter or wholesome side. With its savoury depth from miso paste, soft tofu cubes and rehydrated wakame seaweed, this soup delivers umami in every spoonful. Chopped scallions lend freshness and the entire dish comes together in minutes. Add water to fix its consistency. Perfect for any time of year, it’s especially soothing during colder months or as part of a simple and balanced meal. This miso soup is low in calories yet rich in minerals and protein, making it ideal for those seeking flavour without heaviness. Enjoy it alone or paired with rice, sushi or a variety of Japanese-inspired dishes.

RECIPE CATEGORY

Soups & Stews

SERVING SIZE

1

CUISINE

Japanese

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Casual Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Low Fat

DISH TYPE

Soup / Stew

INGREDIENTS

Here is a list of ingredients for Miso Soup with Tofu and Wakame:

• 1 cup water

• 1 teaspoon miso paste

• 2–3 cubes soft tofu

• 1 teaspoon dried wakame

• ½ teaspoon chopped scallions

FULL NUTRITIONAL INFORMATION

• Calories: 40 kcal

• Total Fat: 1.6 g

• Saturated Fat: 0.2 g

• Cholesterol: 0 mg

• Sodium: 280 mg

• Total Carbohydrates: 3.1 g

• Dietary Fibre: 0.5 g

• Sugars: 0.7 g

• Protein: 3.5 g

• Vitamin A: 2% DV

• Vitamin C: 3% DV

• Calcium: 5% DV

• Iron: 4% DV

PREPARATION

• Hydrate Wakame: In a small bowl, soak the dried wakame in water for 5 minutes until fully expanded. Drain and set aside.

• Heat Base: In a small saucepan, bring 1 cup of water to a gentle simmer over medium heat.

• Dissolve Miso: In a separate bowl, mix the miso paste with a spoonful of hot water to form a smooth slurry. Add it to the saucepan and stir well.

• Add Tofu: Gently place the tofu cubes into the broth and simmer for 2–3 minutes without boiling to avoid breaking the tofu.

• Add Wakame: Stir in the drained wakame and heat for another 1–2 minutes.

• Finish With Scallions: Sprinkle chopped scallions on top just before serving.

• Serve Hot: Ladle the soup into a small bowl and enjoy immediately.

PREP TIME

5 minutes

COOKING TIME

5 minutes

TIPS

Here are some helpful tips for Miso Soup with Tofu and Wakame:

• Avoid Boiling Miso: Simmer gently to preserve the probiotics in miso.

• Use Soft Tofu: Silken tofu adds a creamy texture and blends perfectly into the broth.

• Control Saltiness: Adjust miso to taste, depending on brand and preference.

• Garnish Last: Add scallions right before serving for a fresh crunch.

VARIATIONS

• Add Mushrooms: Include sliced shiitake or enoki for an earthy flavour boost.

• Swap Tofu: Use firm tofu for a denser bite or substitute with tempeh cubes.

• Spicy Kick: Stir in a pinch of chilli flakes or a dash of chilli oil.

• Extra Greens: Add spinach or bok choy for additional nutrients.

PREPPING AND STORAGE

• Fridge: Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat gently without boiling.

• Freezer: Not recommended, as tofu changes texture when frozen.

• Make ahead: Pre-soak wakame and pre-chop scallions and tofu for quicker assembly.