This traditional Japanese soup is light, comforting and filled with umami flavour from the miso, complemented by the soft texture of tofu and the fresh taste of the wakame.
(Serves 4)
Ingredients:
- 1 litre of dashi (Japanese soup stock)
- 2-3 tablespoons miso paste (white or red, depending on your preference)
- 50g fresh wakame seaweed (rinsed and cut into bite-sized pieces)
- 1/2 block (about 150g) soft or silken tofu (cut into small cubes)
- 1 spring onion (thinly sliced)
- 1 tablespoon soy sauce (optional, for extra flavour)
- 1 teaspoon sesame oil (optional, for richness)
- A pinch of bonito flakes (optional, for extra umami)
Instructions:
Prepare the Wakame:
Rinse the fresh wakame under cold water to remove any excess salt. Drain and pat dry. Cut into bite-sized pieces if needed.
Prepare the Dashi:
If you're using homemade or instant dashi, prepare 1 litre according to the package or recipe instructions. Alternatively, if you don’t have dashi, you can use water, but dashi provides a deeper umami flavour.
Simmer the Soup Base:
In a medium-sized pot, bring the dashi (or water) to a gentle simmer over medium heat. Do not let it boil, as boiling will reduce the flavour of the miso later.
Add Tofu:
Gently stir in the tofu cubes. Be careful not to stir too vigorously as soft tofu can break easily. Let the tofu warm in the broth for about 2-3 minutes.
Add Fresh Wakame:
Add the rinsed wakame to the soup. Since it’s fresh, wakame doesn’t need much cooking time—just let it simmer for about 1-2 minutes, until it turns vibrant green and softens slightly.
Add the Miso:
In a small bowl, dissolve the miso paste in a few tablespoons of the hot broth, stirring it until smooth. Once dissolved, pour the miso mixture back into the soup. Turn off the heat, as miso should not be boiled to preserve its delicate flavour and nutritional properties.
Season the Soup:
Taste the soup and adjust the seasoning. You can add soy sauce for extra saltiness or a drizzle of sesame oil for a richer flavour. If you're using bonito flakes for extra umami, add a pinch now.
Serve:
Ladle the soup into bowls. Garnish with sliced spring onions. You can also add a few extra wakame leaves or tofu cubes for presentation.