Japanese Wakame Seaweed Soup (Printable)

Delicate Japanese seaweed soup with tofu and dashi. Mineral-rich, vegetarian, and gluten-free. Perfect as appetizer or side dish.

# What You'll Need:

→ Seaweed and Broth

01 - 0.28 oz dried wakame seaweed
02 - 4 cups dashi stock, vegetarian

→ Vegetables and Tofu

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

→ Seasoning

05 - 2 tablespoons white miso paste
06 - 1 teaspoon gluten-free soy sauce
07 - 1 teaspoon sesame oil, optional

# How-To Steps:

01 - In a small bowl, soak the dried wakame in cold water for 5 minutes until fully rehydrated. Drain and set aside.
02 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
03 - Add the cubed tofu and rehydrated wakame to the simmering stock. Simmer for 2 to 3 minutes.
04 - In a separate bowl, blend the miso paste with a ladle of hot broth until smooth. Stir the mixture back into the soup.
05 - Add soy sauce and sesame oil if using. Stir gently and heat for 1 additional minute without boiling.
06 - Pour the soup into bowls and garnish with sliced scallions. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Its ready in twenty minutes but tastes like something that simmered all afternoon
  • The umami rich broth feels nourishing without being heavy or filling
  • You probably have everything you need in your pantry right now
02 -
  • Never boil the soup after adding miso or you'll kill the probiotics and delicate flavor compounds
  • The soup will continue to salt as it sits, so start with less soy sauce than you think you need
  • Leftovers keep for two days but the tofu texture changes slightly, though it still tastes delicious
03 -
  • Keep a small pair of kitchen shears near the stove to snip the rehydrated wakame into bite-sized pieces if they're too long
  • Warm your serving bowls with hot water before ladling in the soup, it stays hot much longer
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