Wakame Soup Japanese Seaweed (Printable Version)

Nourishing Japanese seaweed soup with tender wakame, tofu, and delicate dashi broth ready in 20 minutes.

# What You'll Need:

→ Seaweed and Broth

01 - 0.28 oz dried wakame seaweed
02 - 4 cups dashi stock

→ Vegetables and Tofu

03 - 3.5 oz silken or firm tofu, cubed
04 - 2 scallions, thinly sliced

→ Seasoning

05 - 2 tablespoons white miso paste
06 - 1 teaspoon soy sauce
07 - 1 teaspoon sesame oil

# How To Make:

01 - Soak the dried wakame in cold water for 5 minutes until fully rehydrated. Drain and set aside.
02 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
03 - Add the cubed tofu and rehydrated wakame to the simmering broth. Simmer for 2 to 3 minutes.
04 - In a separate bowl, blend the miso paste with a ladle of hot broth until smooth. Stir the mixture back into the soup.
05 - Add soy sauce and sesame oil. Stir gently and heat for 1 more minute without boiling.
06 - Serve hot, garnished with sliced scallions.

# Helpful Hints:

01 -
  • It's ready in twenty minutes, making it perfect for those nights when you want something wholesome but have no patience for complexity.
  • The umami-rich dashi and miso work together like old friends, creating depth that belies how few ingredients you actually use.
  • Wakame carries minerals your body actually craves, so you feel genuinely nourished rather than just full.
02 -
  • Never add miso directly to boiling liquid—the heat kills its probiotic cultures and turns the flavor harsh and one-dimensional instead of complex and alive.
  • Wakame expands significantly when rehydrated, so that small amount of dried seaweed will fill your bowl with far more than you'd expect.
03 -
  • Keep a small batch of dashi in your freezer in ice-cube trays so you can build this soup on any evening without advance planning.
  • Buy wakame from a quality source—the flavor and color difference between fresh-dried and long-stored seaweed is dramatic enough to make or break the dish.
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