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Miso Soup with Tofu and Wakame Seaweed

Name: Miso Soup with Tofu and Wakame Seaweed
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japan
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)

Quick and comforting miso soup recipe with firm tofu, wakame seaweed, and green onions. Ready in 20 minutes using simple ingredients for authentic umami flavor.

⏱ 20 min

📋 10 min prep

🔥 10 min cook

🍽 4 servings

🔥 95 kcal · calories per serving

easy

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

Light miso soup with silky tofu and spring onion. Japanese umami in a comforting bowl.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

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

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Prep 10 min

Rehydrate wakame in cold water 10 minutes; drain well.
Step 2 Pot / simmer

Heat water over medium heat until steaming, do not boil.
Step 3 Cook 2 min

Add shiitake (optional) and cook 2 minutes until softened.
Step 4 Pot / simmer

Off heat, dissolve miso in a little broth using a fine-mesh strainer.
Step 5 Mix

Add tofu and wakame; stir gently to combine.
Step 6 Serve

Serve with green onion without boiling the soup again.

Storage

Same day is best. Do not re-boil (kills miso character).

Chef tips

Whisk miso in a ladle of broth off the heat.
Add tofu cubes at the end so they stay intact.

Allergens

Soy
Sesame

Diet

🌱 Vegan

Use plant-based dashi (kombu) for a fully vegan bowl.

Variations

White miso for mild flavour; red for depth.
Add sliced shiitake mushrooms.
Serve with soba noodles in the same broth.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Rehydrate wakame in cold water 10 minutes; drain well.
2 Heat water over medium heat until steaming, do not boil.
3 Add shiitake (optional) and cook 2 minutes until softened.
4 Off heat, dissolve miso in a little broth using a fine-mesh strainer.
5 Add tofu and wakame; stir gently to combine.
6 Serve with green onion without boiling the soup again.