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Easy Homemade Miso Soup with Tofu and Seaweed

A light, savory Japanese-inspired soup made with miso paste, tofu, and seaweed, perfect for a comforting and healthy meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Appetizer, Soup
Cuisine: Japanese
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 cups water
  • 1 piece kombu dried kelp
  • 3 tbsp white miso paste
  • 7 oz tofu cubed
  • 2 tbsp dried wakame seaweed rehydrated
  • 2 tbsp green onions sliced

Equipment

  • Medium saucepan
  • Ladle
  • Small bowl

Method
 

  1. Add water and kombu to a saucepan and heat gently until just before boiling. Remove kombu.
  2. Add tofu and rehydrated wakame to the pot and simmer gently for 2–3 minutes.
  3. Lower heat and dissolve miso paste in a ladle with hot broth, then stir into soup.
  4. Do not boil after adding miso. Taste and adjust.
  5. Serve hot, garnished with sliced green onions.

Notes

Avoid boiling the soup after adding miso to preserve flavor and probiotics.