Wakame Soup Japanese Seaweed (Printable Version)

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

# What You'll Need:

→ Seaweed and Broth

01 - Dried wakame seaweed, 0.28 oz
02 - Dashi stock, 4 cups

→ Vegetables and Tofu

03 - Silken or firm tofu, cubed, 3.5 oz
04 - Scallions, thinly sliced, 2

→ Seasoning

05 - White miso paste, 2 tablespoons
06 - Soy sauce, 1 teaspoon
07 - Sesame oil, 1 teaspoon

# Directions:

01 - Soak the dried wakame in a small bowl with cold water for 5 minutes until fully rehydrated. Drain and set aside.
02 - Pour the dashi stock into a medium saucepan and bring to a gentle simmer over medium heat.
03 - Add the cubed tofu and rehydrated wakame to the simmering broth. Continue simmering for 2 to 3 minutes.
04 - In a separate small bowl, blend the miso paste with a ladle of hot broth until completely smooth. Gently stir the miso mixture back into the soup.
05 - Add soy sauce and sesame oil if desired. Stir gently and heat for 1 additional minute without allowing the soup to boil.
06 - Transfer the soup to serving bowls and garnish generously with sliced scallions. Serve immediately while hot.

# Expert Tips:

01 -
  • It's ready faster than the kettle boils for tea, yet tastes like you've been tending it all morning.
  • The broth is so clean and restorative that you'll find yourself making it on tired evenings when your body just knows what it needs.
02 -
  • Never boil miso once it's in the pot—high heat destroys the beneficial probiotics and flattens the flavor, turning it from complex to dull.
  • Tempering the miso in hot broth first is non-negotiable if you want a silky soup instead of a grainy, clumpy one.
03 -
  • If you can't find good dashi, make your own from kombu and shiitake mushrooms—it takes 10 minutes and tastes infinitely better than instant granules.
  • Keep your miso in the coldest part of your fridge and measure it with a damp spoon so it slides off without sticking, saving you from wastefulness and mess.
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