Name: Miso Soup with Tofu and Wakame Seaweed
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 6 cups filtered water; 3-4 tbsp white or red miso paste; 150 g firm tofu, cut into 1-inch cubes; 2 tbsp dried wakame seaweed; 2 green onion stalks, finely sliced; 1 fresh shiitake mushroom, sliced (optional)

Bowl of clear miso soup with tofu cubes, wakame seaweed, and green onion garnish on a rustic wooden table

Ingredients

6 cups filtered water
3-4 tbsp white or red miso paste
150 g firm tofu, cut into 1-inch cubes
2 tbsp dried wakame seaweed
2 green onion stalks, finely sliced
1 fresh shiitake mushroom, sliced (optional)

Step by step

1. Rehydrate the wakame in a bowl of cold water for 10 minutes, then drain well and set aside.
1. In a medium pot, heat the water over medium heat until it begins to steam, but do not let it boil.
1. Add the shiitake mushrooms (if using) and cook for 2 minutes until softened.
1. Remove the pot from the heat and dissolve the miso paste into a small amount of hot broth using a fine-mesh strainer or whisk.
1. Pour the dissolved miso into the pot, add the cubed tofu and drained wakame, stirring gently to combine.
1. Serve immediately garnished with fresh green onions, avoiding boiling the soup to preserve its probiotics and delicate umami flavor.

Tips

Do not boil the soup after adding miso; excessive heat destroys its probiotics and can make the flavor bitter.
Choose white miso (shiro) for a sweet, mild profile, or red miso (aka) for a deeper, saltier taste.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat over low heat without boiling before serving.