Xanthan Gum Free Japanese Miso Soup with Tofu and Wakame
Total time25 min
Prep time10 min
Cook time10 min
4.8(30)
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Learn more →Ingredients
4 servings
- ¼ cup dried wakame seaweed
- 4 cups dashi broth (kombu-and-bonito or kombu-only)
- 3 tbsp white miso paste (shiro miso)
- 14 oz silken tofu, cut into ½-inch cubes
- 3 scallions, thinly sliced
Instructions
- 1
Place the dried wakame in a small bowl, cover with cold water, and let it soak for 5 minutes until fully rehydrated and tender. Drain, gently squeeze out excess water, and set aside.
- 2
Pour the dashi broth into a medium saucepan and bring to a gentle simmer over medium heat — small bubbles should break the surface but the broth should not be at a rolling boil.
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