Japanese Wakame Seaweed Soup

Experience the gentle, restorative power of traditional Japanese cuisine with this Wakame Soup. A staple in Japanese households, this nourishing seaweed soup is rich in iodine and essential minerals. Featuring tender wakame seaweed and silken tofu in a delicate, savory dashi broth, it serves as the perfect light appetizer or a comforting side dish to any meal.

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The beauty of this soup lies in its clean flavors and contrasting textures. The silky tofu melts in your mouth, while the rehydrated wakame provides a subtle bite and the essence of the ocean. Each spoonful is a balance of salt, umami, and warmth, designed to soothe the palate and provide a boost of nutrients.

Ingredients

• Seaweed and Broth
• 8 g dried wakame seaweed
• 4 cups (1 liter) dashi stock (use vegetarian dashi for vegetarian option)
• Vegetables and Tofu
• 100 g silken or firm tofu, cubed
• 2 scallions, thinly sliced
• Seasoning
• 2 tbsp white miso paste
• 1 tsp soy sauce (gluten-free if needed)
• 1 tsp sesame oil (optional)

Instructions

Step 1: Rehydrate the Seaweed

In a small bowl, soak the dried wakame in cold water for 5 minutes until rehydrated. Drain thoroughly and set aside.

Step 2: Prepare the Broth

In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.

Step 3: Add Tofu and Wakame

Add the cubed tofu and the rehydrated wakame to the pot. Allow it to simmer gently for 2–3 minutes.

Step 4: Incorporate the Miso

In a separate small bowl, blend the white miso paste with a ladle of the hot broth until completely smooth. Stir the mixture back into the soup.

Step 5: Final Seasoning

Add the soy sauce and sesame oil (if using). Stir gently and heat for 1 more minute, taking care not to let the soup boil once the miso is added.

Step 6: Serve

Serve the soup hot, garnished with the thinly sliced scallions.

Zusatztipps für die Zubereitung

This soup contains soy from the tofu, miso, and soy sauce. To ensure it is gluten-free, verify that your miso and soy sauce labels specifically state they are gluten-free. For those with sesame allergies, simply omit the optional sesame oil. Always use cold water to rehydrate the wakame for the best texture.

Varianten und Anpassungen

To make a completely vegan version, use a dashi stock made from kombu and shiitake mushrooms. You can increase the nutritional density of the soup by adding sliced mushrooms, thinly sliced carrots, or fresh spinach during the simmering process.

Serviervorschläge

For a complete and balanced Japanese meal, pair this wakame soup with a bowl of steamed white rice or a fresh platter of sushi. It also works beautifully as a starter before a main course of grilled fish or vegetables.

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This light and healthy soup provides approximately 65 calories, 2g of fat, 7g of carbohydrates, and 5g of protein per serving. It is an excellent way to enjoy the traditional flavors of Japan while nourishing your body with vitamins and minerals.

Frequently Asked Questions

→ What does wakame taste like?

Wakame offers a mild ocean flavor with a tender, slightly slippery texture when rehydrated. It's not overpowering and absorbs the surrounding broth flavors beautifully.

→ Can I use instant dashi instead of homemade?

Yes, instant dashi powder works perfectly for this soup. Dissolve it in hot water according to package instructions. Look for vegetarian dashi powder made from kombu and shiitake if needed.

→ Why shouldn't I boil miso paste?

Boiling miso destroys its beneficial probiotics and can make the flavor bitter and grainy. Always dissolve miso in a separate ladle of hot broth first, then stir it into the soup off the heat or at very low temperature.

→ How do I store leftover wakame soup?

Store cooled soup in an airtight container for up to 2 days. Reheat gently over low heat, avoiding boiling to preserve miso's delicate flavor. The seaweed may soften further but remains enjoyable.

→ What vegetables can I add to this soup?

Sliced shiitake mushrooms, diced carrots, baby spinach, or bok choy make excellent additions. Add heartier vegetables like carrots with the dashi, and quick-cooking greens like spinach just before serving.