Miso Soup with Tofu

Miso soup is a comforting Japanese staple built on savory fermented soybean paste stirred into a light dashi broth. Silken tofu and rehydrated wakame make this quick bowl gentle, briny, and ready for lunch in minutes.

Serves 4

Estimate for one serving

• 110 cal
• 7.5g protein
• 8g carbs
• 4g fat
• 2g fiber

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Ingredients

• 4 cups water
• 1 tsp instant dashi powder
• 2 Tbsp dried wakame seaweed
• 12 oz silken tofu
• 4 Tbsp white miso paste
• 3 scallions
• 1 tsp soy sauce

Instructions

1. 1Bring water to a simmer in a medium saucepan over medium heat.
2. 2Add instant dashi powder and stir until fully dissolved to make a quick dashi broth.
3. 3Add dried wakame seaweed directly to the simmering broth; let it rehydrate for 2–3 minutes.
4. 4Cut silken tofu into ½-inch cubes and gently slide them into the pot. Simmer for 2 minutes without stirring too vigorously to keep cubes intact.
5. 5In a small bowl, whisk white miso paste with hot broth until completely smooth and lump-free.
6. 6Remove the soup pot from heat. Stir the thinned miso into the soup until evenly distributed. Do not boil after adding miso to preserve its flavor and probiotics.
7. 7Stir in soy sauce for depth if desired (optional but classic adjustment).
8. 8Thinly slice scallions (white and green parts).
9. 9Ladle soup into 4 bowls, dividing tofu and wakame evenly. Sprinkle sliced scallions generously over each serving.
10. 10Serve immediately while hot.