Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Main Ingredients
Optional Garnish
Method
Soup Base
- 1
Prepare dashi (if using granules)
If using instant dashi granules, dissolve 1 teaspoon of granules into 4 cups of hot water to make a gentle stock. Alternatively use low-sodium packaged dashi or plain water for a lighter soup.
- 2
Bring the 4 cups of dashi (or water) to a gentle simmer in a medium saucepan over medium heat. Do not boil vigorously; keep it at a gentle simmer to preserve delicate flavors.
- 3
Place the 3 tablespoons of white miso paste in a small fine-mesh strainer or in a small bowl. Ladle about 1/2 cup of the hot dashi into the bowl with miso and whisk or stir until fully dissolved to make a smooth slurry. Alternatively, press the miso through the strainer into the pot using the back of a spoon.
- 4
Reduce heat to low. Stir the miso slurry into the pot and heat gently for 1–2 minutes without boiling. If using, stir in 1 teaspoon soy sauce now. Keep the soup warm but not boiling to protect the miso's enzymes and flavor.
Main Ingredients
- 5
Rehydrate the wakame: place 1 tablespoon dried wakame in a small bowl and cover with 2–3 tablespoons warm water for 5 minutes until expanded. Drain and lightly squeeze out excess water, then chop into bite-sized pieces if large.
- 6
Prepare the tofu: drain excess liquid and cut the 8 oz block of soft tofu into roughly 1/2–3/4-inch cubes. Handle gently to avoid breaking the cubes.
- 7
Once the miso soup base is warm and slightly steaming (not boiling), gently add the tofu cubes and rehydrated wakame to the pot. Heat for 1–2 minutes just to warm the tofu through and allow flavors to mingle. Avoid boiling.
- 8
Stir in the sliced scallions (reserve a few for garnish if desired) and remove the pot from heat. Taste and adjust seasoning: add a little more miso dissolved in warm dashi (about 1/2 tsp) or a pinch more soy sauce if needed, but do not boil after adding extra miso.
Optional Garnish
- 9
Serve the soup immediately in warmed bowls. Drizzle each bowl with a tiny drop (about 1/4 teaspoon) of toasted sesame oil if using and sprinkle a pinch (about 1/4 teaspoon) of shichimi togarashi for heat. Top with remaining sliced scallions.