Japanese Wakame Seaweed Soup (Printable)

Light and nourishing Japanese soup with rehydrated wakame seaweed, cubed tofu, and savory miso-dashi broth ready in twenty minutes.

# What You Need:

→ Seaweed and Broth

01 - 0.28 ounces dried wakame seaweed
02 - 4 cups dashi stock

→ Vegetables and Tofu

03 - 3.5 ounces silken or firm tofu, cubed
04 - 2 scallions, thinly sliced

→ Seasoning

05 - 2 tablespoons white miso paste
06 - 1 teaspoon soy sauce
07 - 1 teaspoon sesame oil

# Directions:

01 - In a small bowl, soak the dried wakame in cold water for 5 minutes until fully rehydrated. Drain thoroughly and set aside.
02 - In a medium saucepan, bring the dashi stock 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 bowl, blend the miso paste with a ladle of hot broth until smooth and well combined.
05 - Stir the miso mixture back into the soup. Add soy sauce and sesame oil, stirring gently. Heat for 1 additional minute without allowing the soup to boil.
06 - Pour the soup into serving bowls and garnish generously with sliced scallions. Serve immediately while hot.

# Expert Advice:

01 -
  • Nourishing and mineral-rich Japanese classic
  • Quick and easy preparation in just 20 minutes
  • Light, savory, and naturally low in calories
  • Adaptable for vegetarian, vegan, and gluten-free diets
02 -
  • Never boil the soup after adding the miso, as high heat can destroy the miso's delicate flavor and beneficial enzymes.
  • Use silken tofu for a softer, more traditional texture that complements the tender wakame.
  • A dash of toasted sesame oil at the end adds a wonderful aromatic depth.
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