When it comes to traditional Japanese cuisine, few dishes are as comforting and nourishing as Miso Soup with Tofu and Seaweed.

This simple yet flavorful soup has been enjoyed for centuries in Japan and has become popular worldwide for its unique taste, health benefits, and versatility.

Whether served as a starter, side dish, or a light meal on its own, miso soup is a timeless recipe that combines wellness with warmth.

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Health Benefits of Miso Soup with Tofu and Seaweed

Not only is this soup delicious, but it also comes with numerous health benefits:

Rich in probiotics: Fermented miso supports gut health and digestion.

High in protein: Tofu adds plant-based protein, making it great for vegetarians and vegans.

Mineral-rich: Seaweed contains iodine, calcium, and iron, which support thyroid and bone health.

Low in calories: This soup is light yet satisfying, making it ideal for weight-conscious meals.

Ingredients You’ll Need

To make a traditional bowl of miso soup with tofu and seaweed, you’ll need:

4 cups dashi (Japanese soup stock)
3 tablespoons miso paste (white or red, depending on preference)
½ cup cubed soft tofu
2 tablespoons dried wakame seaweed (rehydrated in water)
2 green onions (sliced thinly for garnish)

How to Make Miso Soup with Tofu and Seaweed

Making this soup at home is quick and easy. Here’s a step-by-step guide:

1. Prepare the dashi – Start by bringing dashi stock to a gentle simmer. You can make it from scratch or use instant dashi powder for convenience.

2. Add the seaweed – Once the broth is hot, add the rehydrated wakame seaweed and let it soften in the soup.

3. Add the tofu – Gently add the cubed tofu, being careful not to break it. Heat until warmed through.

4. Stir in the miso paste – Remove a small amount of hot broth, dissolve the miso paste in it, and then return it to the pot. Do not boil after adding miso, as high heat can kill beneficial probiotics and alter the flavor.

5. Serve and garnish – Ladle the soup into bowls and top with sliced green onions. Enjoy immediately.

Tips for Perfect Miso Soup

Choose your miso wisely: White miso is milder and slightly sweet, while red miso is stronger and saltier.
Don’t boil miso paste: Always add miso at the end to preserve flavor and nutrients.
Add extras for variety: Mushrooms, spinach, or even noodles can make the soup more filling.

Serving Suggestions

Miso soup with tofu and seaweed is often served alongside rice and other Japanese dishes such as sushi, tempura, or grilled fish.

However, it can also be enjoyed as a light, wholesome lunch or dinner on its own.

Miso Soup with Tofu and Seaweed Recipe

Miso Soup with Tofu and Seaweed is a quick, healthy, and comforting Japanese dish made with savory miso broth, protein-rich tofu, and nutrient-packed seaweed.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4

Course: Soup

Cuisine: Japanese

Ingredients Method Notes

Ingredients

4 cups dashi Japanese soup stock
3 tablespoons miso paste white or red
½ cup soft tofu cubed
2 tablespoons dried wakame seaweed rehydrated in water for 5 minutes
2 green onions thinly sliced

Method

Heat dashi in a medium pot over medium heat until it begins to simmer.
Add the rehydrated wakame seaweed and let it soften in the broth.
Gently add the cubed tofu and warm it through without breaking the pieces.
In a small bowl, mix a ladle of hot broth with the miso paste until smooth.
Stir the dissolved miso back into the pot. Do not boil once miso is added.
Remove from heat, ladle into bowls, and garnish with sliced green onions.
Serve hot and enjoy!

Notes

✅ Tip: For extra flavor, you can add mushrooms, spinach, or even udon noodles to make it a heartier meal.

Miso Soup with Tofu and Seaweed is more than just a starter dish – it’s a comforting, nourishing, and deeply flavorful bowl that embodies the essence of Japanese cuisine.

With its simplicity, health benefits, and versatility, this soup deserves a regular spot in your home cooking.