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Tofu & Wakame Miso Soup (using a Dashi Pack)

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A warm bowl of miso soup is one of the simplest and most comforting parts of a Japanese meal. For this version, I use a dashi pack, which makes it easy to make a fragrant, well-balanced broth in just a few minutes. It is the kind of soup I often put together for a quick lunch or serve alongside dinner at home.
Cook: 10min
Total: 10min
Tofu & Wakame Miso Soup (using a Dashi Pack)

Ingredients

  • 600 ml Water

  • 1 Dashi pack

  • 150 g Silken tofu

  • 1-2 tsp Dried wakame (seaweed)

  • 2 tbsp Miso

  • Spring onion– thinly sliced (optional) to taste

Instructions

  1. 1

    Rehydrate the wakame

    Place the dried wakame in a small bowl and cover it with water. Let it soak for 2 to 3 minutes, then drain it well and set it aside.

  2. 2

    Prepare the dashi

    Add 600 ml (3 cups) of water and 1 dashi pack to a pot. Bring it to a boil, then lower the heat to medium and let it simmer for 3 to 5 minutes.

  3. 3

    Remove the dashi pack

    Turn off the heat. Gently squeeze the dashi pack with tongs or a spoon to release the last of the flavour, then remove it.

  4. 4

    Add tofu and wakame

    Return the dashi to medium heat. Once it comes to a gentle boil, add the tofu and simmer for 1 to 2 minutes. Add the wakame at the end and cook briefly.

  5. 5

    Dissolve the miso

    Turn off the heat. Place the miso in a ladle, dip the ladle into the broth, and gently stir until the miso dissolves into the soup.

Tomoka's Note

I almost always use dashi packs when I make miso soup at home. They are easy to use and give a really good flavour. I am currently using this one that I bought at a Japanese grocery store in Melbourne. It is very easy to use and great for everyday miso soup.

This is the dashi pack I used for this recipe. Simmering time can vary slightly depending on the brand, so it’s best to follow the instructions on the packet. If you don’t have a Japanese grocery store near you, you can also find dashi packs online. This is a Japanese dashi pack made from ingredients like bonito and kelp, and it has a gentle, well-balanced flavour that works very well for miso soup and everyday cooking. ・For miso, I used two types this time, shiro miso and aka miso, mixed about half and half. The shiro miso is from IGA, and the aka miso was one I tried for the first time from a local fruit and vegetable store near my house. Mixing the two miso gave the soup a nice, deeper flavour and turned out very well.

・For tofu, I usually pick up Macro silken tofu from Woolworths. It is easy to find and works well for miso-soup. ・For wakame, I usually buy dried wakame from a Japanese grocery store. Cut dried wakame is very convenient for everyday miso soup because it is already cut and easy to use. Larger dried wakame like this is also very nice, especially for wakame salad, but you need to soak it and cut it before using. This is also a very common type of wakame used in miso soup in Japan. Dried wakame grows quite a bit when soaked, so only a small amount is needed. I hope this recipe helps you enjoy miso soup at home.

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