Nourishing Japanese soup with tender wakame seaweed, tofu, and savory dashi-miso broth ready in 20 minutes.
# What You Need:
→ Seaweed and Broth
01 - 0.3 ounce dried wakame seaweed
02 - 4 cups dashi stock, use vegetarian dashi for vegetarian option
→ Vegetables and Tofu
03 - 3.5 ounces silken or firm tofu, cubed
04 - 2 scallions, thinly sliced
→ Seasoning
05 - 2 tablespoons white miso paste
06 - 1 teaspoon soy sauce, gluten-free if needed
07 - 1 teaspoon sesame oil, optional
# Directions:
01 - Place the dried wakame in a small bowl and cover with cold water. Let soak for 5 minutes until fully rehydrated and expanded. Drain well and set aside.
02 - Pour the dashi stock into a medium saucepan and bring to a gentle simmer over medium heat. Avoid boiling to preserve the delicate flavor.
03 - Carefully add the cubed tofu and rehydrated wakame to the simmering broth. Let cook for 2 to 3 minutes to heat the tofu through and infuse flavors.
04 - Ladle about 1/2 cup of hot broth into a separate small bowl. Add the miso paste and whisk until completely smooth and dissolved. Return the mixture to the soup.
05 - Stir in the soy sauce and sesame oil if using. Heat for 1 additional minute, stirring gently. Do not let the soup come to a boil after adding miso.
06 - Ladle the hot soup into bowls and garnish generously with the sliced scallions. Serve immediately while steaming hot.
