Tofu and Wakame Seaweed Miso Soup
Tofu and Wakame Seawood Miso Soup is a Japanese all-star recipe.The standard combination: miso soup with tofu and wakame seaweed garnished with chopped green onions. Miso and some well selected ingredients complete the uncomplicated taste of this classic miso soup
- 3 cups (720 ml) dashi soup stock (for our purposes 1 cup is equal to 240 ml)
- 3 tbsp Hikari Miso miso
- ½ package soft tofu (approx. 5 oz or 150 g)
- 1 tsp dried wakame seaweed (sold at most Asian markets and natural foods stores)
- ½ cup or more chopped leeks or green onions
Pour dashi soup stock into a pot and place it over high heat.
Once dashi stock comes to a boil, turn heat down to low and stir in and dissolve the miso.
Cut tofu into 2 cm/3/4-in. cubes and cut wakame seaweed into about 2 cm/ ¾-in. square; then put them into the soup. You can avoid crumbling the tofu by sliding it into the pot directly from the cutting board.
Turn off the heat once the tofu starts to move but before they start to float.
Serve in a soup bowl. Top with chopped onions.
Learn how to make dashi soup stock. If you use a dashi-added miso, use 3 cups of water.
Quick Tip: Ingredients that cook fast, such as: tofu, wakame seaweed, lettuce, and thinly sliced leeks, are added after the miso is dissolved into the dashi. Ingredients that cook slowly are cooked in dashi until they are soft, then miso is dissolved into the pot. When cooking several ingredients with different textures, put some time in between each ingredient.