Lunch & Dinner

Miso Soup Recipe with Wakame Seaweed

Miso Soup Recipe with Wakame Seaweed

Miso Soup Recipe with Wakame Seaweed is a comforting and flavourful soup with is easy to make at home. It is simple, nourishing and easy to digest. Use Pacific Harvest's recipe for stock or dashi as a base. Wakame is a very traditional ingredient to pair with miso!

Serves 6

Prep time 20 minutes


  • 1/2 cup dried Wakame
  • 1/4 cup shiro miso (white fermented soybean paste)
  • 6 cups Kombu Dashi or Vegan Umami Broth
  • 200-250g soft tofu, drained & cubed
  • 1/4 cup thinly sliced spring onions


    1. Stir together the miso paste with 1/2 cup of the dashi in a bowl until smooth.
    2. Heat the remaining dashi in a pot over medium heat until hot.
    3. Gently stir in the tofu cubes and the dried wakame.
    4. Simmer for 1 minute and remove from heat.
    5. Add the miso mixture and spring onions, combine and serve immediately.


      • Since miso is a fermented paste, it should not be cooked at high temperatures otherwise the good bacteria & enzymes it contains will be destroyed.

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