Wakame Soup Recipe

Measure 6 cups of cold water and pour into a medium saucepan.

Bring water to a gentle simmer over medium heat.

Add 2 tsp instant dashi granules (or 6–8 oz pre-made dashi stock instead of water + granules) and stir until dissolved.

Stir in 1 tbsp light soy sauce, 1 tsp mirin and 1 tsp salt. Taste and adjust seasoning—broth should be light and savory; add up to 1/2 tsp more salt or 1/2 tsp soy sauce if needed.

Keep the broth at a low simmer (do not boil vigorously) while you prepare the wakame and add-ins.

Rehydrate wakame

Place 1/2 cup dried wakame in a small bowl and cover with cold water. Let soak 5–10 minutes until fully rehydrated and expanded. Drain and gently squeeze out excess water. Chop into bite-sized pieces if pieces are large.

Prepare tofu and aromatics

If using tofu, drain and cut about 200 g into small 1/2-inch cubes. Thinly slice 2 tbsp scallions (white and light green parts can be added earlier; reserve dark green tops for garnish). If using ginger, slice very thinly (1 tsp worth) to infuse a gentle warmth.

Combine in broth

Lower heat so broth is barely simmering. Add the rehydrated wakame, tofu cubes and sliced ginger (if using) to the pot. Heat gently for 2–3 minutes until tofu is warmed through and wakame is tender.

Finish and garnish

Taste the soup and adjust seasoning if necessary (small pinch of salt or 1/2 tsp soy sauce). Ladle into bowls and sprinkle sliced scallion greens and 1 tsp white sesame seeds over each serving. Serve immediately while hot.