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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
4 cups dashi stock (prepared with kombu and katsuobushi, or instant dashi powder)→3 tablespoons miso paste (preferably white or combined white and red miso)→100g silken tofu, cubed→2 tablespoons dried wakame seaweed→1 tablespoon soy sauce→1 teaspoon mirin (optional, for slight sweetness)→1 teaspoon sesame oil→1 scallion, finely chopped (for garnish)→Tap an ingredient to explore it
Method
1
1. Rehydrate the wakame in cold water for about 5 minutes, then drain and chop into smaller pieces.
2
2. In a medium pot, bring the dashi stock to a gentle simmer.
3
3. Add the wakame to the simmering broth.
4
4. In a small bowl, whisk the miso paste with a ladleful of hot dashi until smooth, then return it to the pot.
5
5. Add the cubed tofu to the soup and heat gently—do not boil after adding miso to preserve its flavor.
6
6. Stir in soy sauce, mirin (if using), and sesame oil.
7
7. Taste and adjust seasoning if needed.
8
8. Ladle into bowls, garnish with chopped scallions, and serve hot.
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