Wakame Seaweed Soup (Printer-friendly)

Tender wakame and silken tofu in a delicate dashi broth, ready in 20 minutes for a light and nourishing Japanese-style starter.

# What You’ll Need:

→ Seaweed and Broth

01 - Dried wakame seaweed, 0.28 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

# Directions:

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

# Expert Tips:

01 -
  • Highly nutritious and rich in minerals like iodine.
  • Incredibly quick to prepare with a total time of only 20 minutes.
  • Naturally vegetarian-friendly and easily adaptable for gluten-free diets.
02 -
  • Ensure the wakame is fully drained after soaking to prevent diluting the broth.
  • Always dissolve the miso paste in a small amount of warm broth before adding it to the pot to prevent lumps.
  • Check the labels of your miso and soy sauce to verify they are gluten-free if you have dietary restrictions.
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