Tofu and Wakame Miso Soup | PCC Natural Markets

Tofu and Wakame Miso Soup

Serves: 4

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

A simple soup that’s much more than the sum of its parts.



*To make 3 cups dashi



Cut the tofu into 1/2-inch cubes. Soak wakame in water for 5 minutes and drain. Cut wakame into 1-inch long pieces.

Put kombu dashi in a medium-size pot. Heat over medium-high until dashi begins to boil.

Turn the heat down to low, add in miso paste and stir to dissolve it in dashi. Add tofu and cook for a few minutes until it’s just cooked. Add wakame and green onion. Turn off the heat immediately. If you do not serve it right away, warm up the miso soup when it’s ready to serve. Overheating the miso soup after the miso is added diminishes the wonderful miso flavor.


In a medium-size pot, put in water and kombu. If you can soak the kombu in water for a few hours in advance, you’ll get a richer flavor (but it’s not required).

Heat the pot over medium heat for about 10 minutes or until the water just begins to boil, then turn off the heat.

Recipe by Kanako Koizumi, PCC Cooks instructor

Source: Sound Consumer, March 2011

More about: miso, sea vegetables, tofu


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