Miso soup with tofu and wakame

Name: Miso soup with tofu and wakame
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 800 ml dashi; 2 tbsp wakame, dried, soaked 5 minutes and drained; 150 g silken tofu, cut into 1.5 cm cubes; 3 tbsp miso; 2 spring onions, thinly sliced

Non-vegetarian

味噌汁 · miso shiru

Everyday Japanese soup of dashi with miso whisked in off the boil, cubes of soft tofu, wakame seaweed and spring onion.

Miso soup with tofu and wakame is a Japanese soup, ready in about 13 minutes and made with dashi and miso. It serves 4 and is rated beginner to cook.

Start cooking

A serving of Miso soup — Photo: Ocdp / Wikimedia Commons · CC0-1.0

Prep: 5 min
Cook: 8 min
Total: 13 min
Serves: 4
Level: Beginner
Calories: 84

Ingredients

4 servings

800 ml Dashi (opens in a new tab)Make it by soaking 10 g kombu in 1 litre water for 30 minutes, heating to just below a simmer, removing the kombu, adding 15 g katsuobushi (bonito flakes) off the heat for 2 minutes and straining; or dissolve instant dashi granules as the packet directs.Swap: Water (With a piece of kombu and soaked shiitake for a fish-free dashi.)Contains fish
2 tbsp (9 g) Wakame (opens in a new tab), dried, soaked 5 minutes and drained
150 g Silken tofu (opens in a new tab), cut into 1.5 cm cubesContains soy
3 tbsp (51 g) Miso (opens in a new tab)White or mixed (awase) miso; amounts vary by brand saltiness.Contains soy
2 (30 g) Spring onions (opens in a new tab), thinly sliced

Equipment

Method

1
Step 1
Bring the dashi (opens in a new tab) to a gentle simmer. Add the wakame (opens in a new tab) and tofu and heat through.
- 4 min
- medium heat
- Saucepan (opens in a new tab)
2
Step 2
Turn the heat to low. Put the miso (opens in a new tab) in a ladle or small sieve, lower it into the pot and whisk (opens in a new tab) it into the hot dashi (opens in a new tab) until dissolved.
- 2 min
- low heat
- Whisk (opens in a new tab)
How it looks · Photo: Katerina Holmes on Pexels
3
Step 3
Heat until just below a simmer — do not boil — then ladle into bowls and top with spring onion (opens in a new tab).
- 1 min
- low heat
Boiling after the miso goes in dulls its aroma.

About this dish

Origin: Japan · Well documentedMore food from Japan
Dish: Breakfast · Lunch · Dinner · Soups · Side dishes
Cooking method: Simmered
Taste: umami, salty, mild
Diet: Pescatarian · Dairy-free · No nut ingredients · Low-carb
All labels
Pescatarian · Non-vegetarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat
With the listed swaps: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarianWorked out from the ingredients. How labels work
Good for: Everyday · One-pot · Budget-friendly
Cook more with: Dashi · Miso · Wakame · Silken tofu · Spring onion
Techniques: Simmering

Allergens

Contains, can be adapted: Fishfrom dashi
May contain: Glutenfrom miso
Contains: Soyfrom silken tofu, miso

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

84 kcal per serving

Estimated

1 serving ≈ 260 g · recipe makes 4

Where the energy comes from

Protein 41%
Carbohydrate 20%
Fat 39%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	84 kcal	32 kcal
Protein	9 g	3.5 g
Carbohydrate	4.4 g	1.7 g
Net carbohydrate	3.5 g	1.3 g
Sugars	1.2 g	0.5 g
Added sugars	0 g	0 g
Fibre	1 g	0.4 g
Fat	3.8 g	1.5 g
Saturated fat	0.7 g	0.3 g
Trans fat	—	—
Cholesterol	2 mg	1 mg
Sodium	811 mg	312 mg
Salt equivalent	2 g	0.8 g

Vitamins & minerals per serving

Potassium: 382 mg
Calcium: 64 mg
Iron: 0.9 mg
Magnesium: 34 mg
Vitamin A (RAE): 9 µg
Vitamin C: 2 mg
Vitamin D: 0 µg
Vitamin B12: 1.4 µg
Folate (DFE): 32 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Dashi: Home-prepared fish stock (FDC 172885) used as a stand-in for katsuobushi-kombu dashi; both are very low in energy.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Miso brands vary a lot in saltiness — start with two-thirds of the amount and add more to taste.
Boiling after the miso goes in dulls its aroma; if you need to reheat, warm it gently.

Common mistakes

Boiling the soup once the miso is added.

Serve with

Serve with rice, grilled fish and pickles for a classic Japanese breakfast.

Storage

Best fresh. Dashi without miso keeps 3 days in the fridge.

Reheating

Warm gently; do not boil.

Variations

Tonjiru: A heartier miso soup with pork and root vegetables.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Wakame, dried, soaked 5 minutes and drained2 tbsp · 8.9 g
Silken tofu, cut into 1.5 cm cubes150 g

Used in step 1

Reviews & corrections

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