This light Japanese-style soup comes together quickly from broth, soft tofu, and dried wakame. Keep the heat gentle after adding the miso so it dissolves evenly without boiling. Serve it with warm rice for a simple breakfast. The recipe makes four small bowls.
Serves: 4
Prep: 10 minutes
Cook: 10 minutes
Ingredients
- 4 cups water
- 1 teaspoon instant dashi granules
- 1 tablespoon dried wakame
- 6 ounces soft or silken tofu, cut into 1/2-inch cubes
- 3 tablespoons white miso
- 2 scallions, thinly sliced
- 2 cups warm cooked short-grain rice, to serve
Method
- Put the wakame in a small bowl, cover with cool water, and soak for 5 minutes. Drain and set aside.
- Bring 4 cups water to a gentle simmer in a saucepan. Stir in the dashi granules until dissolved.
- Add the tofu and drained wakame. Simmer gently for 3 minutes without breaking up the tofu.
- Put the miso in a small bowl. Ladle in about 1/2 cup hot broth and whisk until smooth.
- Turn the heat to low and stir the thinned miso into the saucepan. Warm for 1 minute without letting the soup boil.
- Divide warm rice among four bowls, ladle soup alongside or over it, and finish with scallions.
Variations
Add 1/2 cup sliced mushrooms with the broth and simmer until tender. Check the dashi and miso package directions because saltiness varies by brand; adjust the amount of miso to taste.
Storage and reheating
Refrigerate leftover soup and rice separately in covered containers for up to 2 days. Reheat the soup gently on the stove until steaming, without boiling; warm the rice separately with a spoonful of water.
Read the breakfast prep guide for early starts and the weekly breakfast grocery list when planning the week. Add tofu, wakame, and rice to the Lucru Home meal planner.
