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
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
- Bring the dashi to a simmer, add the tofu and wakame, cook until the wakame is tender, about 5 minutes, and remove from heat.
- Place the miso in, add 1/2 cup of dashi and mix before pouring the mixing the mixture back into the soup.
- Add the green onions and enjoy!
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.
~Tina Marie~ says
July 6, 2007 at 3:20 amThis is exactly the way I learned to make it from my japanese mother, my oka-san. It’s delicious (“oishii”)!!!
Ruth Daniels says
July 6, 2007 at 3:30 pmLooks great and it’s so cold here, I think I’ll whip some up!
Muse in the Kitchen says
July 6, 2007 at 3:51 pmI 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
sher says
July 6, 2007 at 5:57 pmBeautiful picture!!!!! I’m lusting after that soup now.
The Cooking Ninja says
July 6, 2007 at 6:52 pmYour miso soup looks so good and delicious. 🙂
Kevin says
July 7, 2007 at 3:13 amI 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.
Joanne says
October 31, 2013 at 10:24 amMiso soup is one of my comfort foods! I'd love a big bowl right now.
Tieghan says
October 31, 2013 at 12:16 pmI have yet to have anything miso, but have been dying to try it! This looks great, Kevin and perfect for me!
Ali Maffucci says
October 31, 2013 at 1:05 pmThis soup has so many amazing flavors! Thanks for sharing.
boobookitty says
October 31, 2013 at 6:03 pmLooks 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. 🙂
Kiran @ KiranTarun.com says
October 31, 2013 at 6:39 pmSo comforting!! Love miso soups with fresh tofu 🙂
kevin says
October 31, 2013 at 8:21 pmboobookitty: 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.
zozo says
October 31, 2013 at 10:37 pmCraving miso now and I also love natto on congee!
atelierzozo.blogspot.com
Jean says
November 1, 2013 at 2:36 amThis 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
A SPICY PERSPECTIVE says
November 1, 2013 at 3:29 amGreat-looking soup, Kevin!
Katie says
November 1, 2013 at 2:54 pmI love making homemade miso soup!!! Yours looks so good!
Chung-Ah | Damn Delicious says
November 3, 2013 at 6:53 amThis bowl of soup looks so cozy and comforting!
Anonymous says
November 3, 2013 at 7:16 pmEasy + quick + yummy = I love it!
Anonymous says
November 8, 2013 at 4:24 pmDo you use firm or extra firm tofu?
kevin says
November 13, 2013 at 2:34 pmSunny: I normally use firm but either will work.
Pamela @ Brooklyn Farm Girl says
November 14, 2013 at 12:12 amNever made my own miso soup, would love to try this recipe!
kevin says
November 14, 2013 at 9:51 amPamela @ Brooklyn Farm Girl: IT is so easy! You have to try it!
Operación Fartumbi says
December 3, 2013 at 9:33 amI 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