Light Japanese soup with rehydrated wakame seaweed, cubed tofu, and savory miso-dashi broth. Ready in 20 minutes.
# What You'll Need:
→ Seaweed and Broth
01 - 0.3 oz dried wakame seaweed
02 - 4 cups dashi stock (use vegetarian dashi for vegetarian option)
→ Vegetables and Tofu
03 - 3.5 oz silken or firm tofu, cubed
04 - 2 scallions, thinly sliced
→ Seasoning
05 - 2 tbsp white miso paste
06 - 1 tsp soy sauce (gluten-free if needed)
07 - 1 tsp sesame oil (optional)
# How to Make It:
01 - Place dried wakame in a small bowl and cover with cold water. Let soak for 5 minutes until fully rehydrated and expanded. Drain thoroughly and set aside.
02 - Pour dashi stock into a medium saucepan and bring to a gentle simmer over medium heat. Avoid boiling to preserve the delicate flavor profile.
03 - Gently add cubed tofu and rehydrated wakame to the simmering broth. Let cook for 2-3 minutes to allow flavors to meld and tofu to warm through.
04 - Ladle a small amount of hot broth into a separate bowl containing the miso paste. Whisk vigorously until completely smooth and dissolved, ensuring no lumps remain.
05 - Return the miso mixture to the soup, stirring gently to distribute evenly. Add soy sauce and sesame oil if using. Heat for 1 additional minute, being careful not to boil as high heat destroys miso's beneficial enzymes and delicate flavor.
06 - Ladle hot soup into serving bowls immediately. Top with fresh scallion slices for color and mild onion flavor. Serve while steaming hot as a light appetizer or accompaniment to a Japanese meal.
