Wakame Soup Japanese Seaweed (Printable)

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

# What You'll Need:

→ Seaweed and Broth

01 - 0.3 ounce dried wakame seaweed
02 - 4 cups dashi stock

→ Vegetables and Tofu

03 - 3.5 ounces silken or firm tofu, cubed
04 - 2 scallions, thinly sliced

→ Seasoning

05 - 2 tablespoons white miso paste
06 - 1 teaspoon soy sauce
07 - 1 teaspoon sesame oil

# How-To Steps:

01 - Place dried wakame in a small bowl and cover with cold water. Let soak for 5 minutes until fully rehydrated. Drain thoroughly and set aside.
02 - Pour dashi stock into a medium saucepan and bring to a gentle simmer over medium heat.
03 - Carefully add cubed tofu and rehydrated wakame to the simmering broth. Cook for 2 to 3 minutes to heat through.
04 - In a separate bowl, combine miso paste with a ladleful of hot broth. Whisk until completely smooth and dissolved.
05 - Stir the miso mixture back into the soup. Add soy sauce and sesame oil if desired. Heat for 1 additional minute, taking care not to boil.
06 - Ladle hot soup into bowls and top with fresh scallion slices. Serve immediately while steaming.

# Expert Advice:

01 -
  • It comes together in under 20 minutes but tastes like it simmered for hours
  • The nourishing ingredients make you feel good from the inside out
  • Perfect for those nights when you want something light but satisfying
02 -
  • Never boil miso paste directly, as high heat destroys its beneficial enzymes and can make it bitter
  • The soup will continue cooking in the bowl, so remove it from heat just before you think its done
03 -
  • Use a ladle to transfer some broth into your miso bowl rather than adding miso directly to the pot
  • If the soup tastes too salty, add more water rather than reducing the miso
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