Miso Tofu Soup
This cozy Miso Tofu Soup recipe is made with wakame, ginger, carrots and homemade dashi for a light, nourishing and flavorful vegan soup.
Ingredients
Dashi Base
- 4 cups water 960mL
- 1 piece dried kombu about 4 inches / 10 centimeters – 5g
- 4 dried shiitake mushrooms 18g
Soup Ingredients
- 1 small carrot thinly sliced into matchsticks – 70g
- 2 tablespoons dried wakame seaweed 3–4g
- 1 (14-ounce block) soft or silken tofu, cubed 400g
- 1 teaspoon grated fresh ginger 5g
- 1 clove garlic minced – 3g
Seasoning
- 3 tablespoons white or yellow miso paste 45g
- 2 teaspoons soy sauce 10mL
- 1 teaspoon toasted sesame oil 5mL
Toppings
- 2 scallions finely sliced – 15g
- 1 small sheet nori cut into thin strips – 2g
- Optional garnish: sesame seeds or a few drops of chili oil
Instructions
Make the dashi base
- Add water, kombu, and dried shiitake mushrooms to a medium saucepan. Let them soak for 20–30 minutes to build flavor. Then slowly heat the pot over medium heat. Just before the broth starts boiling, remove the kombu. Continue simmering the shiitake for 10 minutes to deepen the dashi.
Add aromatics and vegetables
- Remove the shiitakes, slice them thinly, and return them to the pot. Add the minced garlic, grated ginger, and carrot matchsticks. Simmer for 5–7 minutes, until the carrots are tender.
Add wakame and tofu
- Stir in the dried wakame and cook for about 2 minutes, until it rehydrates. Gently add the cubed tofu and simmer very lightly for 2–3 minutes. Avoid boiling, as it can break the tofu and dull the flavors.
Add the miso paste
- In a small bowl, whisk the miso paste with ½ cup (120 milliliters) of hot broth until completely smooth. Return the miso mixture to the pot. Keep the heat low — do not let the soup boil once miso is added.
Season and finish
- Stir in soy sauce and toasted sesame oil. Taste the broth and adjust soy sauce or miso to your preference.
- Ladle the soup into bowls. Top with sliced scallions, nori strips, and, if desired, a sprinkle of sesame seeds and chili flakes.
Notes
- Refrigerator: Store leftover miso tofu soup in an airtight container for 2–3 days. Freezing this soup isn’t recommended; the texture of the tofu will suffer.
- To reheat: Warm gently on the stovetop over low heat (don’t let it come to a boil or the tofu will break apart and the flavour will change).
Nutrition
Calories: 49kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 688mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2201IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg