Warm and Hearty Wakame Tofu Miso Soup
Simple Recipe for Savory Wakame and Tofu Miso Soup
As the weather gets cooler, a warm bowl of soup is a must for breakfast! If you’re wondering what soup to make each morning, here’s a simple version: Wakame and Tofu Miso Soup. The rich, savory broth made with miso paste, combined with tender tofu and chewy wakame seaweed, is a delightful harmony that will have you finishing your rice in no time. It’s a satisfying meal that’s quick and easy to prepare, even on busy mornings.
Main Ingredients- Dried Wakame Seaweed, cut, 1 handful (approx. 5-10g)
- Soft Tofu or Regular Tofu, 1/3 block (approx. 100-120g)
- Scallions, 3-4 stalks
Broth & Seasoning- Anchovy-Kelp Broth, 600ml (or rice water)
- Miso Paste, 1 Tbsp
- Anchovy-Kelp Broth, 600ml (or rice water)
- Miso Paste, 1 Tbsp
Cooking Instructions
Step 1
First, prepare the broth, which is the foundation for a delicious soup. Pour 600ml of water into a pot, add a broth pack or anchovies and kelp, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for about 5-10 minutes to extract a deep, flavorful broth. Preparing this in advance can significantly shorten your soup-making time in the morning.
Step 2
Rinse the dried cut wakame seaweed under running water until clean. After rinsing, soak the wakame in fresh water for about 5 minutes to rehydrate and soften it. (Adjust soaking time based on the condition of the dried seaweed.)
Step 3
Once the prepared broth comes to a boil, add the rehydrated wakame seaweed (drained of excess water) and let it simmer for a bit. The wakame will soften and add umami to the soup.
Step 4
When the soup returns to a boil, dissolve the miso paste. Place the miso paste in a fine-mesh sieve over the pot. Ladle a small amount of the hot broth into the sieve and use the back of a ladle to mash the miso paste, gradually adding more broth until it’s fully dissolved. This prevents clumps and ensures the miso is evenly distributed for a smoother taste. (Miso paste varies in saltiness by brand, so adjust to your preference.)
Step 5
Add the tofu, cut into bite-sized pieces (cubes or thin slices), into the miso-seasoned broth. The soft tofu will meld wonderfully with the warm soup, making it even more delicious.
Step 6
The soup is almost ready when the tofu floats to the surface. Finally, garnish with finely chopped scallions. The fresh aroma of the scallions will enhance the soup’s flavor. Now, enjoy your warm and delicious Wakame Tofu Miso Soup!
