Japanese wakame seaweed soup (Printable)

Light and nourishing Japanese seaweed broth with tender wakame and tofu in delicate dashi stock.

# What You Need:

→ Seaweed and Broth

01 - 1/4 oz dried wakame seaweed
02 - 4 cups vegetarian dashi stock

→ 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 Make It:

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 broth. 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 desired. Stir gently and heat for 1 additional minute without boiling.
06 - Pour the soup into serving bowls and garnish with sliced scallions. Serve immediately while hot.

# Expert Tips:

01 -
  • Quick and Easy: Ready in just 20 minutes with minimal preparation.
  • Nutrient-Dense: Packed with minerals and vitamins from high-quality seaweed and dashi.
  • Diet-Friendly: Naturally vegetarian and easily adaptable for gluten-free diets.
02 -
  • Allergen Care: This recipe contains soy. Always check labels on miso and soy sauce for gluten if you are following a gluten-free diet.
  • Texture Choice: Silken tofu offers a delicate mouthfeel, while firm tofu holds its shape better during stirring.
  • Nutritional Balance: At only 65 calories per serving, this soup is an excellent low-calorie option that provides 5g of protein.
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