Tofu and Wakame Miso Soup
A clean, umami-rich Japanese soup built on a simple miso broth with silky tofu and tender wakame seaweed. Ready in 15 minutes—perfect for weeknight dinners or meal prep.
- Total time
- 15 min
- Servings
- 4
- Calories
- 95
- Protein
- 8g
Ingredients
- 4 cups water
- 2 tbsp dashi or vegetable broth
- 3 tbsp miso paste
- 14 oz firm tofu
- ½ cup dried wakame seaweed
- 2 stalks scallions, sliced thin
Instructions
- 1
Bring water and dashi to a simmer in a large pot over medium heat.
- 2
Cut tofu into 3/4-inch cubes and set aside.
- 3
Add wakame to the simmering broth and cook 2 minutes until it unfurls and softens.
- 4
Scoop out 1/4 cup hot broth into a small bowl and whisk with miso paste until smooth.
- 5
Pour the miso mixture back into the pot, stirring gently to combine without breaking tofu.
- 6
Add tofu cubes and simmer 2 minutes until heated through—broth should barely bubble.
- 7
Remove from heat. Taste and adjust salt or miso as needed.
- 8
Ladle into bowls and garnish with scallions. Serve immediately.
Tools you’ll need
- large pot
- small bowl
- whisk
- wooden spoon or ladle
- soup bowls
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