tofu-wakame miso soup

Tofu and wakame miso soup is made by dissolving miso, a fermented soybean paste, in dashi and adding tofu cubes and wakame seaweed. Chopped green onion is a common addition. Silken or medium-firm tofu can be used. Dashi may combine kombu and bonito flakes, while kombu alone or kombu with dried shiitake provides a plant-based alternative.^[1]

Miso is dissolved after the heat is turned off, and the soup is warmed without a full boil to preserve its aroma. Adding the tofu after dissolving the paste helps keep the cubes intact. Miso varieties differ in saltiness and flavour and can be blended. The soup is served alongside meals and may appear at breakfast, lunch or dinner.^[1]