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
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
- 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!
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.
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: 
This is exactly the way I learned to make it from my japanese mother, my oka-san. It’s delicious (“oishii”)!!!
Looks great and it’s so cold here, I think I’ll whip some up!
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
Beautiful picture!!!!! I’m lusting after that soup now.
Your miso soup looks so good and delicious. 🙂
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.
Miso soup is one of my comfort foods! I'd love a big bowl right now.
I have yet to have anything miso, but have been dying to try it! This looks great, Kevin and perfect for me!
This soup has so many amazing flavors! Thanks for sharing.
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. 🙂
So comforting!! Love miso soups with fresh tofu 🙂
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.
Craving miso now and I also love natto on congee!
atelierzozo.blogspot.com
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
Great-looking soup, Kevin!
I love making homemade miso soup!!! Yours looks so good!
This bowl of soup looks so cozy and comforting!
Easy + quick + yummy = I love it!
Do you use firm or extra firm tofu?
Sunny: I normally use firm but either will work.
Never made my own miso soup, would love to try this recipe!
Pamela @ Brooklyn Farm Girl: IT is so easy! You have to try it!
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