Easy Homemade Wakame Miso Soup

Make your Wakame Miso Soup at home with this simple recipe! This classic Japanese dish is perfect for anyone who loves healthy, flavorful soups.

Would you like to try authentic Japanese miso soup? This wakame miso soup is one of the popular choices in Japan. The simple flavor of the seaweed combined with the savory broth makes this soup very comforting!

You might think making miso soup would be complicated, but it’s the easiest soup and will be ready in under 10 minutes.

This recipe is for you if:
• You love miso soup.
• You want to make seaweed miso soup.
• You are looking for easy wakame seaweed miso soup recipe.

Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe. Let’s get started!

About This Recipe

• Wakame seaweed recipe
• Simple Japanese miso soup recipe
• Only five ingredients and ready in under 10 minutes
• Japanese ingredients explained
• Easy to adapt for vegan/vegetarian

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

• Wakame is a type of seaweed and a popular ingredient for miso soup. It’s common to use dried wakame that is available all year round. When rehydrated, it will increase in size by ten times. It has a firm yet elastic texture with a subtle smell of the sea.

• Tofu is a classic miso soup ingredient that gives the soup a soft texture. Tofu comes in 2 different types – Momen (firm tofu) and Kinu (silken tofu). You can use both of them for miso soup. I use Momen in this recipe.

• Scallions (or green onions)

• Miso paste is flavorful, savory, and salty fermented food (soybean paste), an essential seasoning for Japanese cuisine. The darker miso ages longer and tastes less sweet than light-colored miso. White miso paste (shiro miso) is the way to go for a sweet and mild taste (Learn more about what miso paste is).

• Dashi, a traditional Japanese soup stock, is the key ingredient in infusing broth with savory richness. You can choose from various dashi options such as awase dashi (bonito flakes), niboshi dashi (anchovy), and kombu dashi (find more in What is dashi). I simplify the process in this recipe by using store-bought kombu dashi powder (plant-based dashi) in this recipe.

🔪Instructions

Let me show you how to make it. You can also watch this recipe video.

1. Chop scallions.
2. Cut tofu into cubes. Put dried wakame seaweed and tofu in a saucepan.
3. Add dashi powder.
4. Add water.
5. Bring to a boil on medium heat.
6. Lower the heat and simmer for one minute.
7. Turn off the heat and add miso using a miso measuring whisk (if you have it).
8. Stir gently until it dissolves.
9. Add chopped scallions.

Serve

That’s it! Miso soup is best enjoyed when it’s hot, so serve it immediately!

Helpful Tips

• Always add miso paste after turning off the heat. If you boil the miso, you will lose the excellent flavor.
• When adding the miso to your soup, stir gently (try not to break the tofu).
• It’s easy to add miso paste with a whisk (see below).

Miso Measuring Whisk

This Miso measuring whisk is a MUST tool for making miso soup.

You can easily measure and scoop miso paste. All you need to do is to put this whisk into the miso container and turn it around! Plus, you can put the whisk into the soup directly to dissolve the miso.

I love it so much! I highly recommend having this simple tool if you make miso soup often!

Storage

Fresh miso soup is the best, but if you have leftovers, let it cool and keep it in the fridge. Transfer the soup to a glass jar or airtight container and store it in the fridge. It will be good for 2 to 3 days.

I don’t recommend putting it in the freezer because freezing and thawing change the texture of the tofu.

Vegan Adaptable

Is miso soup vegan? No, because miso soup’s essential ingredient is dashi, usually made from fish.

But it’s easy to make it vegan using vegan dashi. You can use kombu dashi powder or make vegan dashi (Shiitake mushroom and kombu seaweed) from scratch. Just replace regular dashi with them, and you will have a vegan miso soup.

Other Seaweed for Miso Soup

There is more seaweed you can add to your miso soup.

• Tororo kombu is shredded kombu (kelp) after pickling in vinegar and used as a garnish in various Japanese dishes.
• Aosa is flaky seaweed often used as a topping for yakisoba and takoyaki.
• Nori is crispy and often used for onigiri rice balls and sushi.
• Seaweed mix is a mixture of dried seaweed and is often used for seaweed salad.

You can add Tororo kombu, Aosa, and Nori as a topping for miso soup (no need to cook).

What To Serve With

You can serve your soup with Japanese rice and other traditional dishes to give it a more authentic feel. Here are some recipes you might want to try:

• Wakame Seaweed miso soup
• Umeboshi Onigiri (rice balls)
• Fried Daikon
• Vegan Vegetable Gyoza (dumplings)
• Okara Salad

Dive Deeper into the World of Miso Soup!

To learn more about miso soup, you can explore these articles:

• What is Miso Soup? A Quick Guide to This Classic Japanese Dish
• How Long Does Miso Soup Last? Tips For Storing Miso Soup
• What Does Miso Taste Like? Exploring The Japanese Flavor
• 8 Easy Japanese Miso Soup Recipes You’ll Love

FAQ

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Also, feel free to leave comments if you have any questions. I love hearing from you!

More Miso Soup Recipes You Might Like

• Tofu Miso Soup
• Mushroom Miso Soup
• Vegan Miso Soup
• Daikon Miso Soup
• Kabocha Miso Soup