Miso Soup with Tofu and Wakame

  • Serves

    serves 4


In the Kamakura period (1192-1333), miso soups like this one, served with rice and pickled vegetables, became everyday fare in Japan.


  • 14 oz. kombu (dried kelp)
  • 1 cup bonito flakes
  • 12 oz. wakame (dried seaweed)
  • 2 Tbsp. akamiso
  • 4 Tbsp. shiromiso
  • 7 oz. firm tofu, drained, rinsed, and cut into 1/4'' cubes
  • 2 scallions, trimmed and thinly sliced


Step 1

Wipe kombu with a damp paper towel, then place in a container, add 4 cups water, cover, and refrigerate overnight. Remove and discard kombu.

Step 2

Bring kombu stock to a boil in a medium pot over medium-high heat. Add bonito flakes, cook for 10 seconds, then remove pot from heat. Let stand for 2 minutes, then strain dashi (stock) through a sieve lined with cheesecloth. Discard bonito flakes. (If you're not using dashi immediately, it may be stored in a covered container in refrigerator for 1 week or in freezer for up to 1 month.)

Step 3

Put wakame in a bowl, cover with cold water, and soak until soft, about 10 minutes. Rinse well to remove salt. Cut away any hard ribs, then slice wakame into 1'' pieces.

Step 4

Pour dashi into a medium saucepan and bring just to a boil over medium-high heat. Whisk in akamiso and shiro-miso until they dissolve, then reduce heat to low. Do not allow soup to return to a boil. Add tofu and simmer for about 1 minute. Just before serving, divide wakame and scallions between 4 soup bowls, then fill each bowl with hot soup.

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