Miso Soup with Tofu and Wakame
Total time25 min
Prep time10 min
Cook time10 min
4.8(22)
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Learn more →Ingredients
4 servings
- ¼ cup dried wakame seaweed
- 4 cups water
- ½ oz dried kombu (about one 4-inch piece)
- ½ cup bonito flakes (katsuobushi)
- 3 tbsp white miso paste
- 1 tsp fresh ginger, finely grated
- 14 oz silken tofu, cut into ½-inch cubes
- 3 scallions (green tops only), thinly sliced
- 1 tsp toasted sesame oil (optional)
Instructions
- 1
Place the dried wakame in a small bowl, cover with cold water, and let soak for 5 minutes until softened and rehydrated. Drain and set aside.
- 2
Combine the 4 cups of water and the kombu in a medium saucepan over medium heat. Warm until the water just begins to steam and small bubbles form at the bottom of the pan, about 5 minutes — do not let it boil. Remove the kombu and discard.
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