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Tofu and Wakame Miso Soup

Light dish with rich flavor
Wakame miso-shiru (recipe top)


Soup & Stew Donabe, "Miso-shiru Nabe" (large)




  • 3 1/3 cups (800 ml) dashi stock
  • 14 oz (400 g) soft or medium-firm tofu, cut into cubes
  • 1 cup salt-preserved wakame seaweed, rinsed and cut into bite-size pieces (or 2 tablespoons cut dry wakame seaweed, rehydrated)
  • 3.5 – 4 tablespoons miso paste
  • 1 scallion, thinly-sliced crosswise (optional)


  1. In "Miso-shiru Nabe", heat the dashi stock over medium-heat. Bring to simmer.
  2. Add the tofu and wakame seaweed.  Cover with lid, and bring it back to simmer. Turn the heat down to low.
  3. By using a ladle and whisk, dissolve the miso in the broth gently.
  4. Cover again and bring it to low-simmer over medium heat. Turn off the heat immediately.
  5. Serve into individual bowls and sprinkle some thinly-sliced scallion (optional).

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml