Quickie Tofu Miso Soup
A tasty umami-filled soup that comes together in less than 20 minutes is a win in any parent’s book!
Equipment
- 1 3-quart pot
- 1 Cutting board
- 1 chef's knife
- 1 small heat-safe bowl
- 1 small ladle or spoon
Ingredients
- 3 ¼ cup water
- 1 5 gram package dashi powder
- 2 tbsp red miso paste
- ¼ cup dried wakame seaweed
- 8 to 10 ounces firm tofu cubed
Instructions
- Pour water in the pot and heat to a boil. In the meantime, measure your remaining ingredients and cut the tofu. Put the red miso paste in a small heat-safe bowl.
- When the water is boiling, add dashi powder and stir until it is dissolved.
- Take one or two ladles of hot liquid from the pot and put it in the bowl with the miso paste. Stir until the miso is well combined into the liquid and pour it back into the pot.
- Add dried wakame (seaweed) and cook for about one minute until softened. Then add cut tofu and gently stir so the tofu cubes do not break.
- Right before serving, stir the soup. The miso paste will slowly start to separate from the water as it sits in the pot and cools. Stirring right before serving will ensure the miso flavor is distributed throughout the soup.
Video
Notes
Tips and Tricks
Can I add other vegetables if I don’t have dried wakame?
Yes. Other vegetables that will taste great in this soup include spinach, enoki mushrooms, or any other leafy Asian greens. Start with ½ cup of cut fresh greens. If it doesn’t look like enough, add more!
Can I use soft tofu?
You can use any firmness of tofu you want in this soup. It’s a matter of preference. Use soft tofu if you don’t mind or want the tofu to break apart while you stir and eat the soup. Use medium firm or firm if you want the cubes of tofu to remain intact.
I can only find white miso. Is that okay?
Yes, white miso is perfectly fine to use in this recipe. You may need to add more dashi powder or miso paste to get the same savory salty flavor. White miso is generally sweeter than red miso, so your soup will not have the same deep salty earthy flavor that red miso has. Both are still delicious!
Can I make this ahead of time?
Yes, this soup lasts in the refrigerator up to 3 days.