Miso Soup

Wakame to Tofu No Miso-Shiru

Preparation info
  • Serves


    • Difficulty


Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

Essential to any Japanese meal is a bowl of rice. Next is miso soup, served in a lacquered bowl. Of the many variations, Wakame To Tofu No Miso-shiru definitely comes first.


  • 5 g/ oz dried wakame
  • ½ x 225-285 g/8-10¼


  1. Soak the wakame in a large bowl of cold water for 15 minutes. Drain and chop into stamp-size pieces if using the long or broad type.
  2. Cut the tofu into 1cm/½in strips, then cut horizontally through the strips. Cut the thin strips into squares.
  3. Bring the dashi stock to the boil. Put the miso in a small cup and mix with 60ml/4 tbsp hot stock from the pan