This is a traditional Japanese miso soup combining silky tofu and rehydrated wakame seaweed in a savory niboshi dashi broth, finished with miso. It comes together in 10 minutes and delivers authentic umami comfort in a single bowl.
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Cut the tofu into small cubes and chop the rehydrated wakame seaweed into bite-size pieces.
Heat the dashi stock in a pot and dissolve the miso into it, then add the tofu and wakame and allow to come to a quick boil before serving.
Store leftover soup in an airtight container in the refrigerator for up to 2 days; reheat gently without boiling to preserve miso flavor.
Yes. Instant dashi powder or liquid dashi concentrate can replace the niboshi stock at the same volume, though the depth of sardine flavor will be lighter.
White or awase (blended) miso are most common. Avoid red or dark miso, which will overpower the delicate broth.
Soak dried wakame in room-temperature water for 5–10 minutes until soft and expanded, then drain before chopping.
Let it come to a quick boil as stated in the recipe, then serve immediately. Prolonged boiling can diminish miso's probiotic benefits.
Prepare the dashi, tofu, and wakame separately; combine and heat just before serving to preserve the miso's flavor and nutrients.
