Japanese Wakame Soup

# What You'll Need:

→ Seaweed and Broth

01 - 0.25 oz dried wakame seaweed

02 - 4 cups dashi stock, use vegetarian dashi for vegetarian option

→ Vegetables and Tofu

03 - 3.5 oz silken or firm tofu, cubed

04 - 2 scallions, thinly sliced

→ Seasoning

05 - 2 tbsp white miso paste

06 - 1 tsp soy sauce, gluten-free if needed

07 - 1 tsp sesame oil, optional

# How to Make It:

01 - Place dried wakame in a small bowl and cover with cold water. Let soak for 5 minutes until fully rehydrated and expanded. Drain thoroughly and set aside.

02 - Pour dashi stock into a medium saucepan and bring to a gentle simmer over medium heat. Avoid boiling to preserve the delicate flavor.

03 - Carefully add cubed tofu and rehydrated wakame to the simmering broth. Let cook for 2 to 3 minutes to heat through and infuse flavors.

04 - Ladle a small amount of hot broth into a separate bowl containing miso paste. Whisk until completely smooth and dissolved, then return the mixture to the soup pot.

05 - Stir in soy sauce and sesame oil if using. Continue heating for 1 additional minute without reaching a boil to maintain miso's beneficial enzymes.

06 - Ladle hot soup into serving bowls immediately. Top with thinly sliced scallions for fresh flavor and visual appeal.

# Expert Tips:

01 -

This soup comes together in under twenty minutes but tastes like something you would get at a proper Japanese restaurant
The broth is incredibly restorative and comforting without being heavy or filling
You can customize the vegetables while keeping that authentic miso flavor

02 -

Never boil the miso paste directly in the soup, as high heat destroys its beneficial enzymes and makes the flavor harsh
The wakame will continue to expand in the soup, so do not be alarmed if it looks like more than you started with

03 -