Layered Miso Soup with Hidden Wakame

A delicate miso soup where wakame seaweed is infused into the broth before serving, creating subtle oceanic notes without visible strands.

Cuisine: Japanese

Category: Soups

Prep: 15 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

• 4 cups dashi stock
• 3 tbsp white miso paste
• 1 tsp dried wakame seaweed
• 1/2 block silken tofu
• 2 tbsp chopped green onions
• 1/2 tsp toasted sesame oil

Instructions

1. Step 1: Place 1 tsp dried wakame seaweed in a small bowl and cover with 1/4 cup hot water. Let steep for 3 minutes until softened, then drain and finely chop.
2. Step 2: Heat 4 cups dashi stock in a saucepan over medium-low heat until simmering but not boiling. Remove from heat and stir in 3 tbsp white miso paste until fully dissolved, avoiding boiling to preserve flavor.
3. Step 3: Gently fold in the chopped wakame and 1/2 block cubed silken tofu into the miso broth, stirring once to distribute. Let sit for 2 minutes to allow flavors to infuse without breaking tofu.
4. Step 4: Divide into bowls, drizzle with 1/2 tsp toasted sesame oil, and top with 2 tbsp chopped green onions. Serve immediately while hot.