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Miso Soup with Tofu and Wakame

A nice bowl of miso soup is not only a delicious and soul-warming meal, but also very quick and easy to make—and to modify to your own tastes.

I prefer to keep my miso soup simple, so I prepared it with tofu and wakame. You can make it a heartier meal by adding a variety of ingredients like noodles, eggs, greens, meat or vegetables. While in Western culture, we would typically eat this soup for lunch or dinner, in Japan, miso soup is served for breakfast with rice, eggs, fish and pickles.

The broth is packed with flavor from the dashi with its notable umami taste, while the miso paste adds a sweet, creamy flavor. You can use white, yellow or red miso paste, or even a combination of them to create something amazing. White miso, however, is most popular so that’s what I used here.

Miso Soup with Tofu and Wakame
Recipe originally from Kevin Lynch, via Closet Cooking
Yield: 4 servings

Total time: 10 minutes


  • 6 cups dashi (can sub chicken broth or vegetable broth if needed)
  • 8 oz. tofu, cut into ½-in. cubes
  • ¼ cup wakame (dried seaweed), rehydrated in water for 4-6 minutes
  • ¼ cup white miso paste
  • 2 green onions, sliced (optional)


  1. Bring the dashi to a simmer, add the tofu and wakame and cook until the wakame is tender—about 5 minutes. Remove from heat.
  2. Place the miso in a fine mesh strainer and partially submerge it in the stock to allow it to slowly incorporate its flavor into the soup. You can stir the miso it with a spoon or chopsticks to help it dissolve more quickly if needed.
  3. Serve, garnish with green onions and enjoy!

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