Miso Tofu Seaweed Soup


  • 1 oz dried seaweed (dried kelp/wakami)
  • 1 pkg soft tofu, cut into cubes
  • 1 tbsp. sesame oil
  • 3 c water
  • 2 tbsp. soy sauce
  • 2 tbsp. miso paste
  • 1 tsp. garlic, finely chopped
  • 1/2 tsp. mushroom seasoning (optional)


  1. Soak dried seaweed in a large bowl of water. It will soften, expand and rehydrate. After 5 minutes. Drain and wash it again. Squeeze out excess water, and cut into small bite size pieces. ***Don’t forget this step, otherwise your soup will taste too fishy. I learned the hard way.
  2. In a soup pot, sauté seaweed in sesame oil for a couple of minutes.
  3. Add garlic and soy sauce.
  4. Pour water into the pot and add mushroom seasoning (if using).
  5. When soup begins to boil, turn down to simmer and add the soft tofu.
  6. Whisk miso paste in a small bowl with 1/4 cup water until it dissolves. Add miso into the pot and stir until combined.
  7. Cook until it boils. Turn off heat.
  8. Garnish with green onions.

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