Japanese wakame seaweed soup

Experience a comforting taste of Japan with this nourishing Wakame Soup. Rich in iodine and essential minerals, this delicate dish combines the subtle umami of dashi with tender seaweed and silky tofu, creating a light yet satisfying bowl that works perfectly as an appetizer or a healthy side dish.

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Whether you are looking for a gentle start to a multi-course meal or a quick, healthy snack, this soup delivers authentic Japanese flavor with simple, wholesome ingredients.

Ingredients

• 8 g dried wakame seaweed
• 4 cups (1 liter) dashi stock (use vegetarian dashi for vegetarian option)
• 100 g silken or firm tofu, cubed
• 2 scallions, thinly sliced
• 2 tbsp white miso paste
• 1 tsp soy sauce (gluten-free if needed)
• 1 tsp sesame oil (optional)

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Instructions

Step 1: Rehydrate the Seaweed

In a small bowl, soak the dried wakame in cold water for 5 minutes until rehydrated. Drain and set aside.

Step 2: Simmer the Dashi

In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.

Step 3: Add Tofu and Wakame

Add the cubed tofu and rehydrated wakame to the pot. Simmer for 2–3 minutes.

Step 4: Incorporate the Miso

In a separate bowl, blend the miso paste with a ladle of hot broth until smooth. Stir the mixture back into the soup.

Step 5: Final Seasoning

Add soy sauce and sesame oil (if using). Stir gently and heat for 1 more minute without boiling.

Step 6: Garnish and Serve

Serve hot, garnished with sliced scallions.

Zusatztipps für die Zubereitung

For the best texture, use a ladle and a small mixing bowl to dissolve the miso paste completely before adding it to the saucepan; this prevents clumps. Be careful never to boil the soup once the miso is added, as high heat can alter the flavor and diminish the nutritional benefits of the fermented paste.

Varianten und Anpassungen

To make a strictly vegan version, ensure you use dashi made from kombu and dried shiitake mushrooms. For added variety and nutrition, feel free to simmer sliced mushrooms, carrots, or fresh spinach along with the tofu.

Serviervorschläge

Serve this Wakame Soup alongside a bowl of steamed white rice or a fresh sushi platter for a complete, balanced meal. It also acts as a wonderful palate cleanser between courses of a larger Japanese dinner.

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Simple, elegant, and incredibly soothing, this Wakame Soup is a testament to the beauty of Japanese culinary traditions. Enjoy it warm for the ultimate comforting experience.

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Recipe Questions

→ What does wakame soup taste like?

Wakame soup has a delicate, slightly briny flavor from the seaweed balanced by the savory depth of dashi and miso. The texture combines tender seaweed with soft tofu, creating a light yet satisfying bowl. The miso adds subtle sweetness and earthy umami notes.

→ Is wakame soup healthy?

Yes, this soup is highly nutritious. Wakame is rich in iodine, calcium, and vitamins, while tofu provides plant-based protein. The dashi broth adds minerals without heavy calories. At only 65 calories per serving, it's a light, nutrient-dense option suitable for vegetarian and gluten-free diets.

→ How do I prepare dried wakame?

Soak dried wakame in cold water for 5 minutes until it expands and becomes tender. The seaweed will rehydrate to about 5-7 times its dry volume. Drain well before adding to the soup. Avoid over-soaking, as the texture can become overly soft.

→ Can I make this vegan?

Absolutely. Use kombu and shiitake mushroom dashi instead of fish-based dashi stock. Ensure your miso paste is made without bonito flakes. The remaining ingredients including wakame, tofu, and seasonings are naturally plant-based.

→ Why shouldn't I boil miso?

Boiling miso paste destroys its beneficial probiotics and enzymes, which are sensitive to high heat. Always dissolve miso in a separate bowl with some hot broth before stirring it into the soup off the heat. This preserves both the nutritional benefits and the delicate fermented flavor.

→ What can I add to wakame soup?

Enhance the soup with sliced mushrooms, diced carrots, or fresh spinach for extra vegetables. Add cooked udon noodles or rice for a heartier meal. A drizzle of chili oil adds warmth, while extra sesame oil boosts nutty richness.