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Miso Soup with Tofu and Seaweed

Miso Soup with Tofu and Seaweed is a classic Japanese dish known for its comforting, umami-rich flavor. This homemade recipe will guide you through creating a nourishing and satisfying bowl of miso soup right in your own kitchen. With its delicate balance of salty miso, silky tofu, and nutritious seaweed, this soup is both delicious and soothing.
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The Story

Miso soup is a traditional Japanese soup made from dashi (a broth made from kombu seaweed and bonito flakes) and miso paste. It's often customized with various ingredients, and one popular variation includes tofu and seaweed. This combination provides a range of textures and flavors, making it a well-loved choice for a light appetizer or a comforting meal.


4 cups water
2 pieces of kombu seaweed (about 4x4 inches each)
2-3 dried shiitake mushrooms (optional for extra flavor)
1/2 cup dried wakame seaweed (or other seaweed of your choice)
1/2 cup firm tofu, cubed
3-4 tablespoons miso paste (white or red miso, adjust to taste)
2 green onions, thinly sliced
1 tablespoon soy sauce (optional, for extra depth of flavor)
1 teaspoon sesame oil (optional, for added aroma)
4 Servings

Prep Time:

0 Hrs 10 Mins

Cook Time:

0 Hrs 15 Mins

Total TIme:

0 Hrs 0 Mins



In a large pot, add 4 cups of water and the kombu seaweed (and shiitake mushrooms if using). Slowly bring the water to a simmer over medium heat. Just before it reaches a boil, remove the kombu and shiitake mushrooms to prevent a bitter taste. Discard the kombu but save the mushrooms for another use or chop them finely and return them to the pot if you prefer. Reduce the heat to low to keep the broth warm.


While the dashi is simmering, place the dried wakame seaweed in a bowl of cold water and let it soak for about 5 minutes until it becomes soft. Drain and set aside.


Add the cubed tofu to the warm dashi. Gently stir in the rehydrated seaweed.


In a small bowl, take a ladleful of warm dashi and mix it with the miso paste to create a smooth paste. Return the miso mixture to the pot.


Add soy sauce (if using) and sesame oil (if desired) to the soup. Stir gently to combine. Taste the soup and adjust the miso paste or soy sauce according to your preference for saltiness.


Ladle the miso soup into individual bowls and garnish with thinly sliced green onions.

Tips for this recipe

Be cautious not to let the miso soup boil vigorously after adding the miso paste, as high heat can kill the beneficial probiotics in the miso and affect its flavor. Simply heat it gently without boiling after adding the miso. Enjoy your homemade miso soup!

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