Miso Soup With Tofu (Printable Version)

Traditional Japanese comfort with probiotic miso, silky tofu, and tender seaweed. Ready in 20 minutes.

# List of Ingredients:

→ Broth

01 - 4 cups dashi stock (vegetarian dashi recommended for plant-based preparation)

→ Soup Base

02 - 3 tablespoons white or yellow miso paste

→ Tofu & Vegetables

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

# How-To Steps:

01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - While the stock is warming, soak the dried wakame seaweed in a small bowl of cold water for 5 minutes, then drain and set aside.
03 - Place the miso paste in a small bowl. Add a ladleful of hot dashi and whisk until smooth and completely dissolved.
04 - Gently add the tofu cubes and soaked wakame to the simmering dashi. Heat for 2 to 3 minutes until warmed through, being careful not to break the delicate tofu.
05 - Remove the soup from heat. Stir in the dissolved miso paste gently without boiling to preserve probiotics and flavor integrity.
06 - Ladle into bowls and garnish with sliced scallions. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together in 20 minutes, making it perfect for mornings when you need something nourishing but don't have time to fuss.
  • The probiotics in miso are genuinely good for your gut, so you're eating something that actually feels restorative.
  • Silken tofu has this delicate, almost custardy texture that makes the soup feel luxurious without being heavy.
02 -
  • Never boil miso soup after the miso is added—I learned this the hard way when I thought higher heat meant faster results, and it only gave me soup that tasted flat and one-dimensional.
  • Dissolving miso in a separate bowl before adding it is the difference between silky soup and grainy disaster; this one discovery changed everything about how my miso soups taste.
03 -
  • Buy miso from a refrigerated section if possible and store it in your fridge; it's a living food and stays more vibrant when kept cool.
  • Cut your tofu while the dashi simmers so you're not holding cold tofu while everything else gets cold—timing matters more than you'd think.
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