Miso Soup with Tofu & Wakame 🍲 Traditional Comfort 🇯🇵

Description

A soothing, savory broth made with miso paste, tofu cubes, and seaweed — the heart of Japanese home cooking. Light yet deeply satisfying, perfect any time of day. 🌿

Hook
Simple, nourishing, and umami-rich — Japan’s soul in a bowl! 🍲

Ingredients

• 💧 500 ml dashi (Japanese soup stock — kombu or bonito based)
• 🟫 2 tbsp miso paste (white or mixed)
• 🍢 100 g firm tofu, cut into small cubes
• 🌿 1 tbsp dried wakame seaweed
• 🧅 1 spring onion, thinly sliced
• 🍶 1 tsp soy sauce (optional, to deepen flavor)

Preparation

1. 1️⃣ Soak wakame: In a bowl, cover dried wakame with warm water for 5 min, then drain and squeeze out excess liquid.
2. 2️⃣ Heat broth: Bring dashi to a gentle simmer (not boiling).
3. 3️⃣ Add tofu: Stir in tofu and simmer 2–3 min.
4. 4️⃣ Add miso: Lower the heat. Dissolve miso in a ladle of hot broth, then stir it back into the pot. Do not boil after adding miso.
5. 5️⃣ Finish: Add wakame and green onion. Serve immediately while warm and aromatic.

Total Time

🕒 Preparation: 5 min
🔥 Cooking: 10 min
💤 Rest: 0 min
⏰ Total: 15 min

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