In Japan, miso soup is a natural part of everyday life for many people. With just a few ingredients, you can create a light soup that brings together warmth, flavor and Japanese food culture.

Miso Soup with Tofu and Wakame

For 2 servings, you’ll need:

  • 1 liter water

  • 1 tbsp dashi broth

  • 2 tbsp miso paste, white, red or mixed

  • 100 g silken tofu

  • 1 tbsp dried wakame seaweed

  • 1 spring onion

  • optional: a few drops of sesame oil

How to Prepare the Miso Soup

First, soak the wakame in water for about five minutes. Meanwhile, heat the water and dashi in a saucepan. The water should become hot, but should not boil vigorously.

Place the miso paste in a small bowl and mix it with a little of the hot broth until it has dissolved. Then stir the mixture back into the saucepan.

Carefully cut the silken tofu into small cubes and add it to the soup. Drain the soaked wakame and add that as well. Let everything gently steep for another two to three minutes.

Finally, finely slice the spring onion and sprinkle it over the finished soup. If you like, add a few drops of sesame oil for extra flavor.