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Miso Soup with Tofu and Wakame - Orchard Style
10 min prep · 10 min cook · Easy · 4 servings
A comforting and flavorful Japanese miso soup enhanced with silky tofu and fragrant wakame, inspired by orchard freshness.
Ingredients
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Method
1
Rehydrate the wakame in cold water for about 5 minutes, then drain and chop into smaller pieces.
2
In a medium pot, bring the dashi stock to a gentle simmer.
3
Add the wakame to the simmering broth.
4
In a small bowl, whisk the miso paste with a ladleful of hot dashi until smooth, then return it to the pot.
5
Add the cubed tofu to the soup and heat gently—do not boil after adding miso to preserve its flavor.
6
Stir in soy sauce, mirin (if using), and sesame oil.
7
Taste and adjust seasoning if needed.
8
Ladle into bowls, garnish with chopped scallions, and serve hot.
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