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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Tofu and Wakame Miso Soup

[heart_this] · Oct 31, 2013 · 23 Comments

Tofu and Wakame Miso Soup

A Japanese style miso soup with tofu and wakame.

With the cooler weather here I have been thinking about soups more and I thought that I would take the opportunity to update the recipe for one of my favourite soups, miso soup. Miso soup is a Japanese soup consisting of dashi and miso paste along with other ingredients that vary depending on region, season and taste. You will find miso soup on the menus at a lot of Japanese restaurants and it’s super easy to make at home! One of the more common ingredients combos for miso soup is tofu and wakame (an edible seaweed) and it is the version that I probably make the most. One of the things that I like about miso soup, other that the fact that it’s packed with flavour and umami along with being healthy, is that it usually only take a few minutes to make which makes it perfect busy work day meals!
Serve with a bowl of rice topped with nattou for a quick, easy and satisfying breakfast!
Note: Although dashi is typically used for miso soup you could also use chicken broth or vegetable broth if you have difficulties finding ingredients.

Tofu and Wakame Miso Soup

Tofu and Wakame Miso Soup

Tofu and Wakame Miso Soup

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 4

A Japanese style miso soup with tofu and wakame.

ingredients
  • 6 cups dashi or chicken broth or vegetable broth
  • 8 ounces tofu, cut into 1/2 in cubes
  • 1/4 cup wakame (dried seaweed)
  • 1/4 cup miso (gluten free for gluten free)
  • 2 green onions, sliced
directions
  1. Bring the dashi to a simmer, add the tofu and wakame, cook until the wakame is tender, about 5 minutes, and remove from heat.
  2. Place the miso in, add 1/2 cup of dashi and mix before pouring the mixing the mixture back into the soup.
  3. Add the green onions and enjoy!
Note: There are many different types of miso with white and red being two of the more common ones and most kinds will work in miso soup, though white miso seems to be the most popular.
Tip: You don’t want to boil the miso so add it at the end after removing the soup from the burner.
Option: Replace the wakame with spinach or kale.
Nutrition Facts: Calories 137, Fat 5.5g (Saturated 1.3g, Trans 0), Cholesterol 0, Sodium 1876mg, Carbs 8g (Fiber 2.1g, Sugars 2.6g), Protein 14g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Kale, Butternut Squash and Mushroom Miso Soup
Chicken Noodle Soup
Dengjang Chigae (Korean Miso Soup)
Tom Yum Gai (Thai Hot and Sour Chicken Soup)
Shrimp Wonton Soup
Tonkotsu Ramen

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Reader Interactions

Comments

  1. ~Tina Marie~ says

    July 6, 2007 at 3:20 am

    This is exactly the way I learned to make it from my japanese mother, my oka-san. It’s delicious (“oishii”)!!!

    Reply
  2. Ruth Daniels says

    July 6, 2007 at 3:30 pm

    Looks great and it’s so cold here, I think I’ll whip some up!

    Reply
  3. Muse in the Kitchen says

    July 6, 2007 at 3:51 pm

    I have to confess – I’ve been making this soup from instant soup packets that I get from the Japanese food mart. From scratch looks so much more delicious, though. AND I’ve got all the ingredients on hand (well, my dashi is from granules but it will do). I’ll have to give this one a try, definitely.

    Belle

    Reply
  4. sher says

    July 6, 2007 at 5:57 pm

    Beautiful picture!!!!! I’m lusting after that soup now.

    Reply
  5. The Cooking Ninja says

    July 6, 2007 at 6:52 pm

    Your miso soup looks so good and delicious. 🙂

    Reply
  6. Kevin says

    July 7, 2007 at 3:13 am

    I think the miso looks great when it clouds up in the soup.

    I used to make my dashi with the instant granules as well. But then I tries making it from scratch. It tastes great and it is really easy. You can make a enough on the weekend to last all week. If you do not use a lot of dashi you could freeze it in individual portions.

    Reply
  7. Joanne says

    October 31, 2013 at 10:24 am

    Miso soup is one of my comfort foods! I'd love a big bowl right now.

    Reply
  8. Tieghan says

    October 31, 2013 at 12:16 pm

    I have yet to have anything miso, but have been dying to try it! This looks great, Kevin and perfect for me!

    Reply
  9. Ali Maffucci says

    October 31, 2013 at 1:05 pm

    This soup has so many amazing flavors! Thanks for sharing.

    Reply
  10. boobookitty says

    October 31, 2013 at 6:03 pm

    Looks good! You might want to mention what kind of miso you used. There's a "white" miso as well as a "red" miso. I think either can be used, but the "white" miso probably works best for miso. 🙂

    Reply
  11. Kiran @ KiranTarun.com says

    October 31, 2013 at 6:39 pm

    So comforting!! Love miso soups with fresh tofu 🙂

    Reply
  12. kevin says

    October 31, 2013 at 8:21 pm

    boobookitty: I generally like to use a white miso but red miso and a lot of other types of miso are also great in miso soup.

    Reply
  13. zozo says

    October 31, 2013 at 10:37 pm

    Craving miso now and I also love natto on congee!

    atelierzozo.blogspot.com

    Reply
  14. Jean says

    November 1, 2013 at 2:36 am

    This soup is good for the stormy weather coming our way here in the East Coast from Ohio Valley’s severe weather for Halloween night. I love miso soup with anything specially with wakame. Tofu I have it for snack (Tofu with Ginger Syrup called Taho in Manila, also oftentimes seen in Chinese restaurants not the take-out ones) or dinnertime.—Jean @ The Chew Inn-NoVA.com

    Reply
  15. A SPICY PERSPECTIVE says

    November 1, 2013 at 3:29 am

    Great-looking soup, Kevin!

    Reply
  16. Katie says

    November 1, 2013 at 2:54 pm

    I love making homemade miso soup!!! Yours looks so good!

    Reply
  17. Chung-Ah | Damn Delicious says

    November 3, 2013 at 6:53 am

    This bowl of soup looks so cozy and comforting!

    Reply
  18. Anonymous says

    November 3, 2013 at 7:16 pm

    Easy + quick + yummy = I love it!

    Reply
  19. Anonymous says

    November 8, 2013 at 4:24 pm

    Do you use firm or extra firm tofu?

    Reply
  20. kevin says

    November 13, 2013 at 2:34 pm

    Sunny: I normally use firm but either will work.

    Reply
  21. Pamela @ Brooklyn Farm Girl says

    November 14, 2013 at 12:12 am

    Never made my own miso soup, would love to try this recipe!

    Reply
  22. kevin says

    November 14, 2013 at 9:51 am

    Pamela @ Brooklyn Farm Girl: IT is so easy! You have to try it!

    Reply
  23. Operación Fartumbi says

    December 3, 2013 at 9:33 am

    I really love the miso soup is so tasty an simple.
    I have my own version, but very similar to yours

    http://operacionfartumbi.blogspot.com.es/2013/11/sopa-de-miso.html

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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