Save Experience the essence of Japanese comfort with this nourishing Wakame Soup. This traditional dish is celebrated for being rich in iodine and essential minerals, featuring the delicate textures of rehydrated wakame seaweed and tender cubed tofu. Served in a savory dashi broth, it provides a light yet deeply satisfying start to any meal.
Save Beyond its health benefits, this soup is a masterclass in simplicity. The balance between the savory dashi base and the subtle saltiness of the wakame creates an umami-rich profile that is both refreshing and warming.
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
- In a small bowl, soak the dried wakame in cold water for 5 minutes until rehydrated. Drain and set aside.
- Step 2
- In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
- Step 3
- Add the cubed tofu and rehydrated wakame to the pot. Simmer for 2–3 minutes.
- Step 4
- In a separate bowl, blend the miso paste with a ladle of hot broth until smooth. Stir the mixture back into the soup.
- Step 5
- Add soy sauce and sesame oil (if using). Stir gently and heat for 1 more minute without boiling.
- Step 6
- Serve hot, garnished with sliced scallions.
Zusatztipps für die Zubereitung
To prepare this recipe successfully, you will need a medium saucepan, a ladle, a small mixing bowl, and a sharp knife with a cutting board. Be mindful of allergens as this recipe contains soy in the tofu, miso, and soy sauce. If you are following a strict gluten-free diet, double-check your miso and soy sauce labels. Note that sesame oil is a common allergen for some and is optional in this dish.
Varianten und Anpassungen
For a fully vegan version, ensure you use dashi made from kombu and shiitake mushrooms. You can also boost the nutritional value of this soup by adding sliced mushrooms, carrots, or fresh spinach during the simmering stage.
Serviervorschläge
This wakame soup is perfectly paired with a side of steamed rice or a fresh platter of sushi to create a balanced and complete Japanese meal.
Save With only 65 calories per serving, this soup is an excellent way to enjoy a flavorful, low-calorie appetizer that doesn't compromise on nutrition or taste.
Recipe FAQs
- → What does wakame taste like?
Wakame has a mild, slightly sweet flavor with a delicate oceanic taste. When rehydrated, it becomes tender and silky with a subtle briny quality that complements miso-based broths beautifully.
- → Can I make this soup ahead of time?
Yes, you can prepare the broth and tofu mixture ahead, but add the miso paste just before serving. Boiling miso can destroy its beneficial enzymes and alter the flavor profile.
- → Is wakame seaweed healthy?
Absolutely. Wakame is rich in iodine, calcium, magnesium, and vitamins. It's low in calories but packed with nutrients, making it an excellent addition to a balanced diet.
- → What can I substitute for dashi stock?
For vegetarian options, use kombu (kelp) and shiitake mushroom broth. You can also use high-quality vegetable stock, though the authentic Japanese flavor will be slightly different.
- → Why shouldn't I boil miso paste?
Boiling miso paste can kill its beneficial probiotics and make the flavor harsh or bitter. Always dissolve miso in a small amount of hot liquid first, then stir it into the soup off the heat.