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Miso Soup
5 from 92 votes

Miso Soup

This miso soup features gently simmered kombu seaweed broth infused with rehydrated wakame, silken tofu cubes, and green onions. White miso paste is dissolved into hot broth off-heat to preserve its delicate flavor, and tamari is used for seasoning. The soup is cooked briefly after adding tofu and wakame to keep textures tender and fresh.

Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
Servings: 4
Course: Soup
Cuisine: Japanese

Ingredients

  • 1 (3-inch) piece kombu
  • 4 cups water
  • 3 tablespoons wakame dried seaweed
  • ¼ cup White miso paste
  • ⅓ cup green onion chopped
  • 6 ounces silken tofu cubed
  • tamari to taste

Instructions

    Cup of Yum
  1. Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter.
  2. Soak the wakame in a small bowl of warm water for at least 5 minutes to rehydrate.
  3. Remove the kombu from the soup. In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.
  4. Drain the wakame and add it to the soup pot along with the green onions and tofu. Simmer over very low heat for 1 to 2 minutes. Season to taste with tamari and serve.