If you’re craving a comforting, healthy soup that’s both easy to make and bursting with flavor, my Seaweed Wakame Miso Soup is just what you need! This simple yet delicious Japanese staple is made with miso paste, dashi, and dried wakame seaweed—ingredients that come together to create a soothing, umami-rich broth. Perfect as a side soup or light meal, this recipe is quick, flavorful, and a must-try in your kitchen!
Why I Love This Recipe
What I love about this Seaweed Wakame Miso Soup is how it’s the perfect, quick side soup to complement any Japanese meal! It’s a classic recipe made with just dashi, miso paste, wakame seaweed, and green onions, but it’s so versatile you can easily switch up the ingredients—try tofu for Tofu Miso Soup, shiitake mushrooms for Shiitake Mushroom Miso Soup, or even add clams for an Asari Miso Soup!
What makes this recipe so special is how easy it is to make, and how it pairs perfectly with almost any Japanese dish. It’s the ideal soup to whip up when you need a flavorful, comforting side in just 4 minutes, and once you try it, you’ll want to make it with every meal! You won’t be disappointed!
Ingredients
Ingredients
- 2 Cups Dashi –Â fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base of the soup.
- 2 tbsp Miso – awase brown Miso is what I recommend, but can use white miso or red miso as well best on personal preference. Used as the main base of the soup.
- 1 tbsp Dried Seaweed – mix of Dried Seaweed that is packed in a bag and shelf stable. Found at Japanese grocery stores.
- 1/2 Stalk Green Onions – fresh and chopped
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🥢 Miso Paste Note
You have three miso paste options: White Miso, which is mild and sweet; Red Miso, known for its robust and salty flavor; and Brown Miso, or Awase Miso, offering a balanced blend of salty, sweet, and umami. I recommend using Awase Miso for this recipe.
Directions
Step 1 Add dashi to a stovetop pot and stir in the dried seaweed. Bring it to a soft boil.
Step 2 Once boiling, remove the pot from heat and add the miso paste. For a smooth mixture, place the miso in a strainer and use chopsticks or a spoon to mix it into the dashi.
🥢 Miso Pro Tip
Once miso is added, do not allow to boil to maintain the natural umami flavors.
Step 3 Pour the miso soup into a bowl and garnish with freshly chopped green onions before serving.
Recipe Variations
Miso soup is incredibly versatile, and you can easily create different variations using the same base. For example, swap in enoki mushrooms for a lighter Enoki Miso Soup or shimeji mushrooms for a Shimeji Miso Soup. Spinach makes for a fresh and vibrant Spinach Miso Soup, while Japanese radish adds a crisp, refreshing element in Daikon Miso Soup.
If you want to mix it up, try adding an egg for an Egg Drop Miso Soup or fried tofu for an Age Tofu Miso Soup. For something more hearty, add pork belly and vegetables to make a Tonjiru Pork Miso Soup!
Pairing Recommendations
Miso soup is a staple that pairs perfectly with a wide variety of Japanese dishes. For a complete Japanese Breakfast, serve it alongside grilled fish like Baked Salmon or Grilled Saba with a bowl of rice.
It also goes great with a side of Japanese Style Tataki Steak or a comforting classic Japanese Curry. The possibilities for pairing this soup are endless, making it a versatile and essential component of any Japanese meal.
Frequently Asked Questions
Can I use fresh wakame instead of dried?
Yes, you can use fresh wakame if you prefer. However, the dried version tastes the same and is much more accessible.
What if the miso soup is too salty or too watery?
If your miso soup is too salty or too watery, you can easily adjust the flavor. To reduce the saltiness, simply add a little more dashi. If it's too watery and you want a stronger miso flavor, add a bit more miso paste until you reach your desired taste.
Can I add tofu to this recipe?
Yes, absolutely! Tofu is a great addition to this soup, and it's a combination you'll often find served at restaurants.
Storage Tips
Store leftovers in an airtight container in the fridge, where they will stay fresh for 7-10 days.
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Watch How To Make It
Seaweed Wakame Miso Soup
Ingredients
- 2 Cups Dashi
- 2 tbsp Miso brown recommended, but can use red or white miso
- 1 tbsp Dried Wakame Seaweed
- 1 Stalk Green Onions chopped
Instructions
- Gather all the ingredients.
- Pour the dashi into a stovetop pot and stir in the dried seaweed. Bring it to a soft boil.
- Once it starts boiling, remove the pot from heat and add the miso paste. To ensure a smooth mixture, place the miso in a strainer and use chopsticks or a spoon to mix it into the dashi.
- Serve the miso soup in a bowl, garnished with freshly chopped green onions.
Nutrition
*Values Based Per Serving
