Sea Greens and Bean Curd in Light Bean Soup

Wakamé To Tōfu No Miso Shim

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

This is a very popular soup in Japan, particularly in the early spring when tender sea greens are their sweetest. A good soup to serve with fish, chicken or eggs.


  • 1 ounce tangle of dried wakamé (lobe-leaf; a kind of sea green)
  • 4 cups dashi (Basic Soup Stock)
  • 1 teaspoon soy sauce
  • ¼ teaspoon salt
  • tablespoons Saikyō miso (light bean paste)
  • ½ block tōfu (bean curd), about 4 ounces


Soak the lobe-leaf tangle in a bowl of warm water for 20–25 minutes. It will soften and expand to many times its original volume. Rinse the softened, slightly slippery strands under cold water, then pat them dry. Cut away any tough stems before chopping the lobe-leaf coarsely.

In a pot, bring the basic soup stock to a simmer and season it with the soy sauce and salt. Add the chopped lobe-leaf, and cook for 2–3 minutes over low heat.

In a separate bowl, dissolve the bean paste in a bit of hot stock, then return it to the pot. Stir to distribute well.

Cut the bean curd into ½-inch cubes and add them to the soup. Continue to cook the soup, over low heat, for another minute, but do not boil it. Serve piping hot.