Wakame Soup Japanese Seaweed (Printable Version)

Nourishing Japanese seaweed soup with tender wakame, tofu, and delicate dashi broth. Rich in minerals, ready in 20 minutes.

# What You'll Need:

→ Seaweed and Broth

01 - Dried wakame seaweed, 0.3 oz
02 - Dashi stock, 4 cups

→ Vegetables and Tofu

03 - Silken or firm tofu cubed, 3.5 oz
04 - Scallions thinly sliced, 2

→ Seasoning

05 - White miso paste, 2 tbsp
06 - Soy sauce, 1 tsp
07 - Sesame oil, 1 tsp

# How-To Steps:

01 - Soak the dried wakame in cold water for 5 minutes until fully rehydrated. Drain and set aside.
02 - Pour dashi stock into a medium saucepan and bring to a gentle simmer over medium heat.
03 - Add the cubed tofu and rehydrated wakame to the simmering broth. Simmer for 2 to 3 minutes.
04 - In a separate bowl, blend the miso paste with one ladle of hot broth until smooth and well combined.
05 - Stir the miso mixture back into the soup until fully integrated.
06 - Add soy sauce and sesame oil, stirring gently. Heat for 1 additional minute without allowing the soup to boil.
07 - Pour into bowls and garnish with sliced scallions. Serve immediately while hot.

# Expert Advice:

01 -
  • Nourishing and rich in essential minerals like iodine.
  • Quick and easy to prepare in just 20 minutes.
  • A delicate and savory addition to any Japanese-inspired meal.
02 -
  • Rehydrate the wakame separately to ensure it has the perfect tender texture before adding it to the broth.
  • Blending the miso with a small amount of broth first prevents lumps and ensures a smooth, silky soup.
  • Use silken tofu for a softer mouthfeel or firm tofu if you prefer more structure in your soup.
Go Back