Hearty Miso Soup with Tofu and Wakame

Name: Hearty Miso Soup with Tofu and Wakame
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 cups Dashi stock; 4 tbsp Miso paste (white or red); 8 oz Silken or firm tofu, cubed; 2 tbsp Dried wakame seaweed; 2 tbsp Scallions, chopped

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Carlos Gomez

Time

15 minutes

Servings

Calories

123

A foundational Japanese soup, this warm and savory bowl features silken tofu and rehydrated wakame seaweed in a fragrant dashi broth, enhanced with rich miso paste.

123

cal

12.2g

protein

carbs

fat

Ingredients (5)

Ingredient	Qty	Cal	P	C	F
Dashi stock	4 cups	39	5g	1g	1g
Miso paste (white or red)	4 tbsp	34	2g	4g	1g
Silken or firm tofu, cubed	8 oz	48	5g	1g	3g
Dried wakame seaweed	2 tbsp	1	0g	0g	0g
Scallions, chopped	2 tbsp	1	0g	0g	0g

Ingredients (5)

Ingredient	Qty	Cal	P	C	F
Dashi stock	4 cups	39	5g	1g	1g
Miso paste (white or red)	4 tbsp	34	2g	4g	1g
Silken or firm tofu, cubed	8 oz	48	5g	1g	3g
Dried wakame seaweed	2 tbsp	1	0g	0g	0g
Scallions, chopped	2 tbsp	1	0g	0g	0g

Directions

Step 1
Rehydrate dried wakame by soaking in cold water for 5 minutes. Drain well and gently squeeze out excess water.
Step 2
In a medium pot, bring dashi stock to a gentle simmer over medium heat. Do not boil.
Step 3
In a small bowl, whisk miso paste with a ladleful of hot dashi until fully dissolved. Pour the dissolved miso back into the pot.
Step 4
Add cubed tofu and rehydrated wakame to the pot. Stir gently and heat through for 1-2 minutes. Do not boil the soup once miso is added.
Step 5
Ladle into bowls and garnish with chopped scallions. Serve hot.

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