Wakame Miso Soup (Japanese Seaweed Soup Recipe)
With this easy recipe, you can make your own Wakame Miso Soup at home. This classic Japanese seaweed soup is light and savory, perfect for any meal.
Looking for miso soup recipes? Try my Tofu Miso Soup, Mushroom Miso Soup, or Daikon Miso Soup!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
Youโll need the following ingredients to make this Wakame Miso Soup Recipe:

How To Make Wakame Miso Soup: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Place dried wakame seaweed and tofu in a saucepan.

Step 2
Add dashi powder and water, then simmer.

Step 3
Turn off the heat and stir in the miso paste.

Step 4
Finish by adding chopped scallions.

Pour the soup into a bowl and enjoy the comforting, wakame miso soup at home!
Storage
Transfer the soup to a glass jar and store it in the refrigerator. It will last for 3 days. I donโt recommend freezing it because freezing and thawing changes the texture of the tofu.
Dried Seaweed for Miso Soup

There is more seaweed you can add to your miso soup.
Dive Deeper into Miso Soup!

To learn more about miso soup, you can explore these articles:
Your Questions Answered
Miso soup is made from three basic components: Miso paste, dashi (soup stock), and Ingredients of your choice. The most common ingredients are tofu, scallions, and wakame seaweed.
The most popular seaweed for miso soup is Wakame. You can also add Tororo kombu, Aosa, and Nori as a topping.
Not always. For your soup, you can choose vegetables, eggs, soy products, and many more (see the variation section).
Yes, it is. It’s rich in minerals and dietary fiber.
Miso soup is a daily staple in Japan. It depends on the family, but I make it almost every day, and we eat it a couple of times a day.

Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes

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Leave a Rating!
I hope you enjoy this Wakame Miso Soup! If you try it, don’t forget to leave a rating to share your thoughtsโI love hearing from you!
Wakame Miso Soup (Japanese Seaweed Soup Recipe)

Equipment
- Medium saucepan, 18cm/7 inches
- Miso measuring whisk
Ingredients
Instructions
- Preparation: Cut tofu into cubes. Chop scallions and set aside.
- Bring to a boil: Put dried wakame seaweed, tofu, dashi powder, and water in a saucepan, and bring to a boil on medium heat.
- Simmer: Lower the heat and simmer for one minute.
- Add miso paste: Turn off the heat, add miso (use a miso measuring whisk if you have it), and stir gently until it dissolves.
- Add scallions: Add scallions to the soup.
Video

Notes
- Storage: 3 days in the fridge.
- Always add miso paste after turning off the heat. Boiling miso will diminish its excellent miso flavor.
- When adding miso paste to your soup, stir gently to avoid breaking the tofu.
- If you find the soup too light, feel free to add more miso paste to enhance the flavor.
Nutrition
This nutritional information is estimated and provided for general reference only.
Wonderful recipe! my whole family enjoyed the authentic, delicious flavor of Miso soup.
Thanks for trying the soup, Christine! I’m so happy to hear that your whole family enjoyed the miso soup with authentic flavors! ๐