Tofu & wakame miso soup

Name: Tofu & wakame miso soup
Total time: 15 min
Yield: 1
Ingredients: 600 ml water; 1 sachet of dashi powder (or 1 tsp) — from an Asian grocery store; 2 tbsp white miso paste (shiro miso); 80 g silken tofu, in small cubes; 1 tsp dried wakame seaweed (it expands when rehydrated); 2 green onions, thinly sliced; 1 tsp soy sauce (optional); A few drops of sesame oil

Authentic miso soup in 15 min: dashi broth, silken tofu, wakame seaweed and green onion.

🍽️ Main dish🟢 Easy⏱ 15 min

Calories210 kcal

Protein14 g

Carbs16 g

Fat8 g

💡 Use this recipe to fuel your /sport workouts with FitBot.

📝 Ingredients

600 ml water
1 sachet of dashi powder (or 1 tsp) — from an Asian grocery store
2 tbsp white miso paste (shiro miso)
80 g silken tofu, in small cubes
1 tsp dried wakame seaweed (it expands when rehydrated)
2 green onions, thinly sliced
1 tsp soy sauce (optional)
A few drops of sesame oil

🍴 Utensils

Saucepan
Small bowl
Ladle

📖 Steps

Bring the water to a gentle simmer (not a boil) in the saucepan. Dissolve the dashi powder.
Rehydrate the wakame in a bowl of cold water for 5 min. It will triple in volume. Drain and set aside.
Turn the heat down to the minimum — the miso must NEVER boil (it loses its probiotics and delicate flavor). Ladle some warm broth into a bowl and whisk the miso paste into it until dissolved.
Pour the diluted miso into the saucepan off the heat. Stir gently.
Carefully add the silken tofu cubes — they are very fragile. Stir in the drained wakame.
Divide among bowls. Garnish with green onion, a dash of soy sauce and a few drops of sesame oil.
Serve immediately — miso soup doesn't reheat well.

💡 FitBot tip: The golden rule of miso: never let it boil. Heat destroys the beneficial enzymes and dulls its complex flavor. Always add the miso last, off the heat.