Wakame Seaweed Soup (Printable Version)

Traditional Japanese soup with tender wakame seaweed, silken tofu, and savory miso dashi broth.

# What You 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, gluten-free if needed, 1 teaspoon
07 - Sesame oil, optional, 1 teaspoon

# How To Make:

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

# Expert Suggestions:

01 -
  • Rich in iodine and minerals from sea vegetable wakame.
  • Quick and simple to prepare in only 20 minutes.
  • Versatile enough to be gluten-free and vegetarian.
  • A soothing and light start to any Japanese-inspired dinner.
02 -
  • Use kombu and shiitake dashi for a vegan version.
  • Add mushrooms, carrots, or spinach for extra nutrition.
  • Pair with steamed rice or sushi for a complete meal.
  • Be careful with sesame oil as it is a common allergen.
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