Wakame Soup (Printable)

A light and nourishing Japanese soup with tender wakame seaweed, tofu, and delicate dashi broth. Ready in 20 minutes.

# Ingredient List:

→ Seaweed and Broth

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

→ Vegetables and Tofu

03 - 3.5 oz 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

# How-To Steps:

01 - Soak the dried wakame in cold water for 5 minutes until fully rehydrated. Drain 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. Simmer for 2 to 3 minutes.
04 - In a separate bowl, blend the miso paste with a ladle of hot broth until smooth. Stir the mixture back into the soup.
05 - Add soy sauce and sesame oil. Stir gently and heat for 1 additional minute without boiling.
06 - Ladle the soup into bowls and garnish with sliced scallions. Serve immediately while hot.

# Expert Advice:

01 -
  • Nutrient-Rich: Packed with minerals and iodine from the seaweed.
  • Quick and Easy: A complete, flavorful soup ready in just 20 minutes.
  • Dietary Friendly: Naturally vegetarian and easily made gluten-free.
02 -
  • Never let the soup boil after adding the miso paste, as high heat can destroy the delicate flavor and beneficial properties of the miso.
  • Make sure to fully rehydrate and drain the wakame before adding it to the broth to ensure the perfect texture.
Go Back