Japanese Wakame Seaweed Soup (Print Version)

Nourishing Japanese seaweed soup with tender wakame, tofu, and delicate dashi broth. Rich in minerals, ready in 20 minutes.

# Components:

→ Seaweed and Broth

01 - 0.3 ounce dried wakame seaweed
02 - 4 cups dashi stock, vegetarian option available

→ Vegetables and Tofu

03 - 3.5 ounces silken or firm tofu, cubed
04 - 2 scallions, thinly sliced

→ Seasoning

05 - 2 tablespoons white miso paste
06 - 1 teaspoon soy sauce, gluten-free if needed
07 - 1 teaspoon sesame oil, optional

# Directions:

01 - Place dried wakame in a small bowl with cold water. Let soak for 5 minutes until fully rehydrated and expanded. Drain thoroughly and set aside for later use.
02 - Pour dashi stock into a medium saucepan. Bring to a gentle simmer over medium heat, avoiding boiling to preserve delicate flavor compounds.
03 - Gently add cubed tofu and rehydrated wakame to the simmering broth. Let cook for 2-3 minutes to allow flavors to meld and tofu to heat through.
04 - Ladle approximately 0.5 cup hot broth into a separate bowl. Whisk miso paste into the hot liquid until completely smooth and dissolved, ensuring no lumps remain.
05 - Return the miso mixture to the saucepan, stirring gently to distribute evenly. Add soy sauce and sesame oil if using. Heat for 1 additional minute, being careful not to boil as high heat destroys beneficial enzymes in miso.
06 - Ladle hot soup immediately into serving bowls. Top with thinly sliced scallions for fresh contrast and aromatic finish.

# Expert Advice:

01 -
  • It comes together in under 20 minutes but tastes like something you'd wait hours for at a restaurant
  • The ingredients are humble and shelf stable, making it perfect for last minute comforting meals
  • You can customize the vegetables based on whatever needs using up in your crisper drawer
02 -
  • Never boil your miso soup after adding the paste, as high heat destroys the beneficial probiotics and can make the texture unpleasantly grainy
  • Always dissolve miso in a separate bowl with some hot broth first rather than stirring it directly into the pot, which helps prevent clumping and ensures even distribution
03 -
  • Cut your tofu into slightly larger cubes than you think necessary, as they shrink slightly during simmering and bigger pieces feel more luxurious
  • Thinly slice your scallions on a sharp diagonal for a more elegant presentation and better texture in every spoonful
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