Wakame Seaweed Soup

Wakame Soup is a nourishing Japanese classic that brings the essence of the ocean to your table. This seaweed-based soup is celebrated for being rich in iodine and essential minerals, featuring tender wakame seaweed and delicate silken tofu cubes swimming in a light, clear dashi broth. It serves as an elegant appetizer or a comforting side dish that embodies the simplicity of Japanese home cooking.

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The key to a great Wakame Soup lies in the quality of the dashi and the texture of the seaweed. By carefully rehydrating the wakame and gently incorporating miso paste at the very end, you ensure a broth that is both fragrant and deeply savory without being overpowered.

Ingredients

• Seaweed and Broth: 8 g dried wakame seaweed, 4 cups (1 liter) dashi stock (use vegetarian dashi for vegetarian option).
• Vegetables and Tofu: 100 g silken or firm tofu (cubed), 2 scallions (thinly sliced).
• Seasoning: 2 tbsp white miso paste, 1 tsp soy sauce (use gluten-free if needed), 1 tsp sesame oil (optional).

Instructions

1. Rehydrate the Seaweed

In a small bowl, soak the dried wakame in cold water for 5 minutes until rehydrated. Drain and set aside.

2. Simmer the Dashi

In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.

3. Add Tofu and Wakame

Add the cubed tofu and rehydrated wakame to the pot. Simmer for 2–3 minutes.

4. Blend the Miso

In a separate bowl, blend the miso paste with a ladle of hot broth until smooth. Stir the mixture back into the soup.

5. Final Seasoning

Add soy sauce and sesame oil (if using). Stir gently and heat for 1 more minute without boiling.

6. Garnish and Serve

Serve hot, garnished with sliced scallions.

Zusatztipps für die Zubereitung

To preserve the delicate enzymes and complex flavors of the miso paste, avoid bringing the soup to a full boil once the miso has been stirred in. Heating it gently for just a minute ensures the best taste and nutritional profile.

Varianten und Anpassungen

For a strictly vegan version, use a dashi made from kombu and shiitake mushrooms. You can also boost the nutritional content by adding thinly sliced carrots, fresh spinach, or mushrooms during the simmering process.

Serviervorschläge

This soup is traditionally served alongside fluffy steamed rice or a fresh sushi platter. It is a light yet satisfying addition to any Japanese-inspired meal, providing a balanced umami finish.

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With only 65 calories per serving, this Wakame Soup is a healthy, low-fat way to enjoy authentic Japanese flavors at home. Whether as a quick lunch or an elegant starter, it is a dish that provides comfort in every spoonful.

Recipe FAQs

→ What does wakame taste like?

Wakame has a mild, slightly sweet ocean flavor with a tender texture. When rehydrated, it becomes soft and silky, absorbing the flavors of the dashi broth and miso seasoning.

→ Can I use instant dashi instead of homemade?

Yes, instant dashi powder works well for this soup. Dissolve it in hot water according to package instructions. For vegetarian or vegan versions, choose kombu-based dashi powder instead of those containing bonito flakes.

→ Why shouldn't I boil the miso paste?

Boiling miso paste can destroy its beneficial probiotics and alter its delicate flavor. Always dissolve miso in a small amount of hot broth first, then stir it into the soup after removing it from direct heat or keeping it at a gentle simmer.

→ How long does wakame soup keep in the refrigerator?

The soup is best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The wakame may continue to soften and expand slightly. Reheat gently without boiling to preserve the miso's qualities.

→ Can I freeze wakame soup?

Freezing is not recommended as the texture of tofu and wakame changes when thawed, becoming grainy or mushy. The miso flavor may also diminish. It's best to make fresh portions as needed.