Ingredients
- 2 cups water
- 1/2 tbsp dried wakame seaweed
- 1/2 tsp dashi powder
- 150g silken tofu, gently cubed
- 1 tbsp miso paste
- 2–3 scallions, thinly sliced
Optional
- 1 tsp soy sauce
- 1 tsp shaoxing wine
- Handful shiitake mushrooms, sliced (replace dashi powder if using)
Instructions
Simmer
- Bring water to a boil in a small pot. Add dashi powder and wakame. Reduce to medium-low.
- Add tofu gently and simmer 2–3 minutes — silken tofu falls apart if stirred.
- Add scallions. Optional: add soy sauce and shaoxing wine.
- Turn off the heat.
Finish
- Dissolve miso paste through a fine strainer directly into the soup — press it through with a spoon so it disperses without lumps.
- Do not bring to a boil after adding miso.
- Taste and season with salt or a drop more soy sauce if needed. Serve immediately.
Notes
- Soak wakame in cold water 2–3 minutes first if you want it fully expanded before adding — otherwise it expands in the bowl.
- Mushrooms: if using shiitake, add them with the tofu and skip the dashi powder — mushrooms provide their own umami base.
Storage
- Best eaten immediately. Miso soup doesn't reheat well — the miso flavour fades and the tofu gets rubbery.
Variations
- Richer — add a small piece of kombu to the cold water before heating. Remove before adding miso.
- Heartier — add cooked soba noodles or rice to the bowl and pour soup over.
Added Aug 27, 2026 · Updated Aug 27, 2026