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–+ servings

Silken Tofu Miso Soup

Prep Time7 minutes
Cook Time8 minutes
Total Time15 minutes
Author Yuto Omura
Servings 4 servings

Ingredients  

Instructions 

  • Pour 500 ml dashi stock into a pot and add 30 g Japanese leek (naganegi). Heat over medium until it reaches a gentle simmer (avoid boiling).
    Diagonally sliced pieces of Japanese leek simmering in dashi in a pot on the stove top
  • While you wait, boil some water and set 150 g silken tofu on a heatproof colander. Pour the freshly boiled water over the tofu, and let it drain, then pat the surface dry with kitchen paper.
    pouring boiling water over a block of silken tofu
  • Carefully transfer the tofu to a cutting board and slice into 1.5-2cm cubes. If the tofu is particularly delicate, cut the cubes larger.
    silken tofu block cut into cubes on a wooden cutting board
  • Slide the tofu into the pot and add 1 tbsp sake. Heat for 30-45 seconds, then turn off the heat.
    Japanese leek and tofu simmering in dashi in a pot on the stove top
  • Use a ladle or miso strainer to add 2 tbsp yellow miso paste (awase), whisking until it breaks into tiny pieces and disperses into the broth. If you don't have these tools, spoon a few tablespoons of hot dashi into a heatproof bowl and whisk in the miso until smooth and loose before pouring it into the pot.
    Adding miso to dashi broth using a miso strainer and metal spoon
  • Add 1 tsp dried wakame seaweed to the pot and let it rehydrate for 30-45 seconds. Ladle the soup into serving bowls and top with juelinned yuzu peel for an elegant citrus finish. Enjoy!
    Japanese tofu miso soup with yuzu peel in a black bowl on a white background

Notes

For the cleanest flavor and neat cubes, blanching silken tofu in just-boiled water helps remove packing aroma and gently tighten the surface.
Clear, light dashi (homemade kombu-katsuobushi or good dashi packets) is key to this minimalist tofu miso soup.
For a vegan version, swap the standard dashi for kombu-only or kombu + dried shiitake dashi to keep the soup clean but plant-based.
If you have leftovers, cool them quickly, store in an airtight container, and reheat within 1-2 days just until steaming (not boiling). Freezing is not recommended.
Serving ideas: Grilled salted salmon (shiozake), Japanese cucumber salad, Nasu dengaku (miso-glazed eggplant), Hiyayakko (chilled tofu with toppings).