Classic Miso Soup with Tofu and Wakame
A classic, comforting Japanese soup featuring a savory dashi broth, rich miso paste, delicate silken tofu, and nutrient-packed wakame seaweed. This light and healthy soup is a perfect starter or a light meal, ready in minutes.
By CuocoMitra · Published · Updated 3 August 2026
- Total time
- Prep
- Cook
- Serves
- 4
- Per serving
- 66kcal
- Difficulty
- easy
Classic Miso Soup with Tofu and Wakame is a easy Japanese recipe that serves 4 and takes 15 minutes (5 minutes prep, 10 minutes cooking). It uses 6 ingredients across 5 steps. Each serving provides about 66.35 calories.
Ingredients
6 ingredients for 4 servings. Open any ingredient for its nutrition detail.
Well Tap Waterfiltered, cold1000 mlBeverages, water, tap, well
Beveragessr_legacyIn this recipe: 1000 ml, filtered, cold
Per 100 g
Calories0 kcalProtein0gCarbs0gFat0gFiber0gCommon portions
fl oz 1 undetermined 29.6 g serving 8 fl oz 8 fl oz 1 undetermined 237 g liter 1 undetermined 1000 g Liquid baseSolventHydrationNeutralSilkySmooth- Dashi powderfine powder, or 2 teaspoons10 g
- White Misoshiro miso, about 4 tablespoons70 gLegumes and Legume ProductsFermented soy products
In this recipe: 70 g, shiro miso, about 4 tablespoons
Per 100 g
Calories200 kcalProtein11gCarbs32gFat5gFiber4gCommon portions
100 g 100 g 1 tbsp 18 g 1 tsp 6 g Umami builderFlavoringSeasoningUmamiSavorySweet - Silken Tofugently drained, cut into 1-2 cm cubes200 gLegumes and Legume ProductsTofu
In this recipe: 200 g, gently drained, cut into 1-2 cm cubes
Per 100 g
Calories55 kcalProtein5.5gCarbs2gFat2.7gFiber0.2gCommon portions
100 g 100 g 1 block 340 g blended 1 cup 248 g Main proteinBaseThickenerMildNeutralMilky
Raw Wakame Seaweedrehydrated, about 1 tablespoon5 gSeaweed, wakame, raw
Vegetables and Vegetable Productssr_legacyIn this recipe: 5 g, rehydrated, about 1 tablespoon
Per 100 g
Calories45 kcalProtein3.03gCarbs9.14gFat0.64gFiber0.5gCommon portions
tbsp (1/8 cup) 2 undetermined 10 g Umami builderGarnishTexture enhancerBrinyUmamiMild
Raw Welsh Onionsthinly sliced for garnish30 gAllium fistulosum
Herbs & SpicesHerbsIn this recipe: 30 g, thinly sliced for garnish
Per 100 g
Calories34 kcalProtein1.9gCarbs6.5gFat0.4gFiber2.4gCommon portions
cup, chopped 1 undetermined 160 g slice, medium (1/8" thick) 1 undetermined 14 g medium (2-1/2" dia) 1 undetermined 110 g large 1 undetermined 150 g AromaticFlavor enhancerGarnishPungentOnionFresh
What you’ll need
7 tools across 5 steps.
Method
- 1
Prepare the Ingredients
Begin by preparing the ingredients.
- Rehydrate Wakame: Place the 5 g of dried wakame in a small bowl and cover with warm water. Let it soak for 5-10 minutes until fully rehydrated and tender. Drain thoroughly and set aside.
- Prepare Tofu: Gently drain the 200 g of silken tofu and pat dry with paper towels. Cut it into small, 1-2 cm cubes.
- Slice Onions: Thinly slice the 30 g of green onions for the final garnish.
Handle the silken tofu with care as it is very delicate. A sharp knife will help you make clean cuts without crushing it.
- 2
Make the Dashi Broth
In a medium saucepan, bring the 1000 ml of water to a gentle simmer over medium heat.
Once simmering, add the 10 g of dashi powder. Stir or whisk gently until completely dissolved. This creates the savory umami base of your soup.
For a richer flavor, you can make dashi from scratch using kombu (kelp) and katsuobushi (bonito flakes). Instant dashi is a perfect, quick alternative for everyday cooking.
- 3
Incorporate the Miso Paste
Reduce the heat to low, ensuring the dashi broth is not boiling; it should be just warm.
Place the 70 g of miso paste into a small bowl or ladle. Add a small amount of the warm dashi broth to the bowl and whisk vigorously until the miso paste is completely smooth and free of lumps.
Pour this miso slurry back into the saucepan and stir gently to combine.
This is the most important rule of miso soup: Never boil the soup after adding the miso paste. Boiling destroys its delicate flavor, aroma, and beneficial probiotics.
- 4
Add Tofu and Wakame
Gently slide the cubed silken tofu and the rehydrated, drained wakame seaweed into the soup.
Keep the heat on low and allow the ingredients to warm through for 1-2 minutes. The residual heat of the broth is sufficient to warm them through without boiling.
Avoid stirring too much at this stage to prevent the delicate tofu cubes from breaking apart.
Warm tofu and wakame: 2 min
saucepan - 5
Serve Immediately
Your miso soup is ready. Immediately ladle the soup into 4 serving bowls.
Sprinkle the thinly sliced green onions over the top as a fresh garnish. Serve hot and enjoy.
For variations, you can add other ingredients like thinly sliced mushrooms (shiitake, enoki) or a few drops of sesame oil just before serving.
Nutrition
Per serving, across 4 servings.
| Nutrient | Per serving | Whole recipe |
|---|---|---|
| Calories | 66.4 kcal | 265.4 kcal |
| Protein | 5.9 g | 23.6 g |
| Carbohydrates | 5.3 g | 21.1 g |
| Fat | 2.9 g | 11.6 g |
| Fibre | 1.1 g | 4.4 g |
| Sodium | 680.5 mg | 2721.9 mg |
Computed from the matched ingredient data rather than entered by hand, with 100% of ingredients matched. Treat it as a close estimate, not a clinical figure.
How it tastes
- Salty
- 3 out of 5
- Umami
- 4 out of 5
- Smoky
- 1 out of 5
- Herbal
- 1 out of 5
- Rich
- 1 out of 5
Texture
Mood
Good for
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