Miso Soup with Tofu and Wakame
This simple Japanese soup is a nutritious, plant-based option ideal for a light lunch, simple side, or a between-meal snack. With gut-healthy benefits of fermented miso, protein-rich tofu, and mineral-packed wakame seaweed. Quick to prepare, it gives comfort and nourishment in every bowl.
Ingredients 6
2 cups water, plus extra for soaking wakame
1 tbsp dried wakame seaweed
120 g silken tofu, cut into small cubes
2 tbsp miso paste, preferably white or yellow
1 green onion, thinly sliced
1⁄2 tsp low-sodium soy sauce, optional
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Method 7
In a small bowl, soak the in just enough extra to cover for 5 minutes, then drain.
Bring 2 cups of water to a gentle simmer in a saucepan over medium heat.
Add the drained and to the simmering water.
Simmer for 2-3 minutes until is rehydrated and is warmed through.
Remove from heat. In a separate bowl, dissolve the in a few tablespoons of hot soup broth, then stir the dissolved miso back into the pot. (Do not boil miso to preserve its probiotics.)
Add the and , if using. Stir gently.
Serve hot.
Helpful tips
Feel free to add sautéed mushrooms, spinach, or baby bok choy for extra nutrition and flavor.
Use good-quality miso paste for best taste and health benefits.
Add miso just before serving to preserve the probiotics and maximize gut health.
