Miso Soup With Tofu (Printable)

Probiotic-rich miso with silky tofu and tender seaweed in a light dashi broth. Ready in 20 minutes.

# What You Need:

→ Broth

01 - 4 cups dashi stock, vegetarian

→ Soup Base

02 - 3 tablespoons white or yellow miso paste

→ Tofu & Vegetables

03 - 7 oz silken tofu, cut into 1/2-inch cubes
04 - 2 tablespoons dried wakame seaweed
05 - 2 scallions, finely sliced

# Step-by-Step Guide:

01 - Bring 4 cups dashi stock to a gentle simmer in a medium saucepan over medium heat.
02 - Soak dried wakame seaweed in cold water for 5 minutes, then drain and set aside.
03 - Place miso paste in a small bowl, add one ladleful of hot dashi, and whisk until smooth and fully dissolved.
04 - Gently add tofu cubes and drained wakame to the simmering dashi. Heat for 2 to 3 minutes until warmed through, taking care not to break the tofu.
05 - Remove soup from heat and stir in the dissolved miso paste. Do not boil after adding miso to preserve probiotics and flavor.
06 - Ladle soup into bowls and garnish with sliced scallions. Serve immediately.

# Expert Suggestions:

01 -
  • It's ready faster than you can heat a bowl, yet tastes like it's been simmering all day.
  • The silken tofu dissolves almost on your tongue, making each spoonful feel luxurious without any heaviness.
  • Your gut gets a probiotic boost that actually matters, and you can taste the difference miso makes in how you feel afterward.
02 -
  • Never boil miso after you've added it to the pot, or you'll kill the probiotics and sacrifice the complex, funky depth that makes this soup worth making.
  • Cold-soaking the wakame rather than blanching it preserves its tender texture and prevents it from becoming slippery in an unpleasant way.
03 -
  • Make a double batch of dashi on Sunday and keep it in the fridge—miso soup becomes a 5-minute weeknight reality when your broth is ready.
  • Add the miso in the final minute off heat, and your soup will taste alive in a way that matters more than you'd expect.
Go Back