Classic Miso Soup with Tofu & Seaweed – Light and Nourishing

Whenever I crave something soothing, simple, and deeply satisfying, I make a bowl of Miso Soup with tofu and seaweed.

It’s a dish that instantly transports me to a quiet Japanese kitchen — comforting, balanced, and full of umami.

I love how this soup manages to be both light and deeply flavorful at the same time. The silken tofu, savory miso broth, and delicate seaweed come together to create a calming meal that nourishes both body and soul.

It’s one of my favorite quick soups to make when I need warmth without heaviness.

The recipe can be made using instant dashi granules or homemade dashi broth, and it can be customized with optional ingredients like soy sauce.

This soup is light yet satisfying, making it a great choice for a healthy diet.

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Recipe Highlights

This Miso Soup with Tofu & Seaweed is a timeless Japanese favorite that’s rich in nutrients yet wonderfully low in calories and carbs.

It’s made with just a few ingredients — miso paste, dashi broth, tofu, and wakame seaweed — yet delivers deep, comforting flavor.

The salty-sweet balance of miso creates a satisfying broth that’s both nourishing and restorative.

It’s a perfect first course for sushi night or a wholesome light meal on its own. The tofu adds gentle creaminess, the seaweed gives a touch of ocean flavor, and the green onions brighten everything up.

Highlights:

• Traditional Japanese comfort soup with authentic flavor
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• Light, low-carb, and nutrient-rich
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• Ready in just 15 minutes
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• Soothing and perfect for digestion
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• Easily customizable with mushrooms, spinach, or shrimp

Comforting Miso Soup

A warm bowl of miso soup brings a sense of comfort and nourishment, perfect for any time of the day.

This delightful dish features a savory broth made from water or homemade dashi broth, enriched with white miso paste that adds depth and umami flavor.

Soft tofu, cut into ½-inch cubes, provides a gentle texture that complements the broth beautifully.

The addition of rehydrated dried wakame seaweed not only enhances the nutritional value but also adds a unique taste that is characteristic of traditional Japanese cuisine.

Ingredients That Shine

The simplicity of the ingredients is what makes this miso soup so appealing. With just a few key components, you can create a dish that is both satisfying and healthy.

Water or instant dashi granules serve as the base for the broth, while white miso paste brings a rich flavor profile.

Soft tofu and dried wakame seaweed are essential for texture, and thinly sliced green onions provide a fresh garnish that brightens the dish.

For those who enjoy a bit more flavor, soy sauce can be added to taste.

Ingredient Notes

• Miso Paste: The heart of the soup, made from fermented soybeans. Use white (shiro) miso for a milder, slightly sweet taste, or red (aka) miso for a deeper flavor.
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• Dashi Broth: A traditional Japanese stock made from kombu (kelp) and bonito flakes. It gives the soup its distinct umami base. Instant dashi granules work well for convenience.
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• Tofu: Soft or silken tofu adds protein and creaminess. Cube it gently so it holds its shape.
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• Wakame Seaweed: Adds an authentic ocean-like flavor and boosts minerals. It expands in water, so a little goes a long way.
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• Green Onions: For a fresh, crisp finish.
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• Soy Sauce (optional): Deepens flavor and enhances the umami richness.
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• Water: Used along with dashi for the right broth volume.

How to Make My Miso Soup with Tofu & Seaweed

1. Prepare the Dashi: In a medium pot, bring the water to a simmer. Add the dashi granules (or homemade dashi) and stir until dissolved.
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2. Add the Tofu and Seaweed: Gently add diced tofu and dried wakame seaweed to the pot. Simmer for about 2–3 minutes, until the seaweed expands and the tofu is heated through.
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3. Add the Miso Paste: Turn off the heat. In a small bowl, dissolve miso paste with a ladleful of hot broth, stirring until smooth. Return it to the pot and stir gently — do not boil once miso is added, as it can lose its probiotic benefits.
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4. Season and Garnish: Taste the soup and adjust with a small splash of soy sauce if needed. Ladle into bowls and top with chopped green onions.

Preparation Made Simple

Preparing miso soup is a quick and straightforward process. Start by soaking the dried wakame seaweed in warm water for about 10 minutes until it becomes tender.

This step is crucial for achieving the right texture in your soup.

Next, bring water to a boil in a pot. If you’re using instant dashi granules, add them to the boiling water and stir until they dissolve completely.

Once the broth is ready, reduce the heat and whisk in the white miso paste, ensuring it blends smoothly without boiling.

Bringing It All Together

Once the miso is fully incorporated, gently add the soft tofu cubes and the rehydrated wakame to the pot.

Allow the soup to heat through for a few minutes, ensuring the tofu warms without breaking apart.

When ready to serve, ladle the soup into bowls and garnish with thinly sliced green onions.

If desired, a splash of soy sauce can enhance the flavor even further, making each bowl a personalized experience.

A Perfect Setting

Enjoying miso soup is not just about the flavors; it’s also about the experience. Serve the soup in a simple bowl, placed on a wooden table, with a pair of chopsticks resting beside it.

This presentation captures the essence of Japanese dining, creating a serene atmosphere that complements the comforting nature of the dish.

The warm broth, soft tofu, and seaweed floating together create a visual appeal that is as inviting as the taste itself.

This simple setting enhances the overall experience, making each sip a moment of tranquility.

Serving Suggestions

This Miso Soup with Tofu & Seaweed pairs perfectly with:

• Steamed rice and grilled salmon
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• A side of vegetable sushi or cucumber rolls
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• Light edamame salad
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• Tempura vegetables or shrimp
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• A crisp cucumber sunomono (Japanese salad)

Health Benefits

Miso soup is not only delicious but also packed with health benefits. The combination of soft tofu and wakame seaweed provides a good source of protein and essential nutrients.

Miso, being a fermented product, contributes to gut health and overall well-being.

With only about 90 calories per serving, this soup is a light yet satisfying option that fits well into a balanced diet.

Whether enjoyed as a starter or a light meal, miso soup is a nourishing choice that warms the body and soul.

Tips for the Best Miso Soup with Tofu & Seaweed

Never boil miso once it’s added — that’s the golden rule. High heat can destroy the delicate flavor and beneficial enzymes.

Always dissolve it gently off the heat. If you’re using dried wakame, remember it expands a lot, so use only a small pinch.

For extra umami, use a blend of white and red miso. Want a heartier version? Add mushrooms, spinach, or a few shrimp for a meal-worthy bowl.

Storage & Reheating

• Storage: Store in an airtight container in the refrigerator for up to 2 days.
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• Reheating: Warm gently over low heat without boiling. Add fresh green onions before serving.
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• Freezing: Not recommended, as tofu changes texture once frozen.