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.
Equipment
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.
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.
Video
Nutrition
Serving: 1servingCalories: 45kcalCarbohydrates: 3gProtein: 4g
This nutritional information is estimated and provided for general reference only.