Miso Soup With Tofu (Printable)

Comforting Japanese soup with probiotic miso, silken tofu, and seaweed. Ready in 20 minutes.

# What You Need:

→ Broth

01 - 4 cups dashi stock (vegetarian dashi recommended)

→ 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

# Directions:

01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - 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 fully dissolved.
04 - Gently add the tofu cubes and soaked wakame to the simmering dashi. Heat for 2-3 minutes until warmed through, being careful not to break the tofu.
05 - Remove the soup from heat. Stir in the dissolved miso paste without boiling to preserve probiotics and flavor.
06 - Ladle into bowls and garnish with sliced scallions. Serve immediately.

# Expert Suggestions:

01 -
  • It's ready in twenty minutes, which means you can have something genuinely nourishing without the stress of a longer cook time.
  • The probiotics in miso paste are alive and thriving because we skip boiling after it goes in, so your gut gets the real benefits.
  • One bowl feels like a hug from someone who actually understands you.
02 -
  • Never boil the soup after miso is added—those probiotics die at high heat, and the flavor flattens into something less bright and complex.
  • If your miso paste has lumps in the finished bowl, you'll wish you'd taken those extra seconds to whisk it smooth in the smaller bowl first.
03 -
  • Make your dashi stock ahead and keep it in the fridge—this turns miso soup into a ten-minute meal even on your most exhausted days.
  • Toast your dried wakame lightly in a dry pan before soaking if you want to deepen its flavor, a small gesture that changes everything.
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