How to Make the Perfect Miso Soup with Wakame and Silken Tofu
Japanese · Easy · 13 min · 4 servings
This traditional Japanese miso soup is made with unpasteurized miso stirred in at the very end to preserve all the beneficial live enzymes and probiotics. It is a deeply warming and healing bowl that takes less than ten minutes to prepare yet delivers extraordinary gut health benefits.
Why this recipe works
This Miso Soup with Wakame and Silken Tofu recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 13 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 80 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 cups dashi broth or vegetable broth
- 3 tablespoons unpasteurized white miso paste
- 150 grams silken tofu cubed
- 2 tablespoons dried wakame seaweed
- 2 stalks green onions finely sliced
- 1 teaspoon low sodium tamari
Step by step instructions
Step 1: Rehydrate the Seaweed
Place the dried wakame in a small bowl and cover with cold water. Let it rehydrate for 5 minutes, then drain and gently squeeze out excess water. It will expand considerably in size.
Step 2: Heat the Broth
Pour the dashi or vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat. Add the silken tofu cubes and rehydrated wakame and let warm through for 2 minutes. Do not boil vigorously as this can break the tofu.
Step 3: Dissolve the Miso
Remove the pot from the heat entirely. Place the miso paste in a small strainer or ladle and lower it into the broth. Use a spoon to press and dissolve the miso into the broth gradually. Never boil the miso as heat above 115 degrees Fahrenheit destroys the live cultures.
Step 4: Season and Serve
Add tamari to taste and ladle the soup immediately into bowls. Top each bowl with freshly sliced green onions and serve right away while hot. Miso soup does not store well once the miso is added.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- dashi broth → kombu and water steeped for 20 minutes as a vegan dashi alternative
- silken tofu → firm tofu cubed for a heartier texture that holds its shape better in the soup
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Boiling the broth after adding miso paste which destroys all probiotic bacteria and beneficial enzymes
- Adding miso at the beginning of cooking rather than at the very end off the heat
Nutrition facts
Per serving: 80 calories, 6g protein, 6g carbs, 3g fat, 2g fiber.
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