Cherry & Dennis Helper Habitat
Japanese Tofu and Wakame Miso Soup
日式豆腐裙帶菜味噌湯
Recipe overview
Soft tofu and wakame are warmed in dashi and seasoned gently with miso for a simple Japanese side soup ready in 20 minutes.
01
Ingredients
Main ingredients
- 400 g tofu
- 10 g dried seaweed
Seasoning
- 3 tbsp miso
Garnish
- 2 stalk spring onion
Stock
- 900 ml Japanese dashi stock
Other
- 300 ml water
02
Tools
- mixing bowl
- knife
- cutting board
- saucepan
- ladle
- small bowl
- measuring cup
- measuring spoons
- serving bowl
03
Steps
Step 1
Soak the wakame
Soak the dried wakame in 300 ml cold water for 5 minutes until expanded.
Step 2
Drain the wakame
Drain the wakame thoroughly and cut very large pieces into bite-size lengths.
Step 3
Cube the tofu
Gently cut the tofu into roughly 2 cm cubes without crushing it.
Step 4
Slice spring onion
Wash, dry and finely slice the spring onion.
Step 5
Heat the dashi
Heat the dashi for 5 minutes until small bubbles appear; do not boil vigorously.
Step 6
Dissolve the miso
Ladle hot dashi into a small bowl and stir in all miso until completely smooth.
Step 7
Warm the tofu
Slide the tofu into the dashi and warm over low heat for 3 minutes without breaking it.
Step 8
Add the wakame
Add the drained wakame and cook gently for 2 minutes until hot.
Step 9
Turn off the heat
Turn off the heat as small bubbles appear and rest for 30 seconds.
Step 10
Stir in the miso
Return the dissolved miso and stir gently without bringing the soup back to a boil.
Step 11
Check the balance
Taste one spoonful, checking that miso is even and tofu remains intact; add no extra salt.
Step 12
Garnish and serve
Divide into four white bowls, scatter all spring onion evenly and serve hot.
Common mistakes
- Boiling after adding miso dulls its aroma and roughens the soup; keep it below a simmer.
Tips
Dissolve miso with one ladle of hot stock before returning it to the pot for a smooth soup.
