Miso soup with tofu and wakame

A Japanese starter dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 20 min

Organic sourcing

Tofu and green onions can be high in pesticides, making these items a worthwhile organic purchase. Wakame seaweed and miso are less concerning for pesticide residue.

Ingredients

• 4 cups water
• 1 sheet kombu
• 1/4 cup dried wakame seaweed
• 1/3 cup white miso paste
• 200 g firm tofu
• 2 green onions
• to taste soy sauce (ensure gluten-free)

Method

1. Combine the water and kombu in a pot. Let it sit for 10 minutes.
2. Simmer the kombu over medium heat for 10 minutes without boiling. Remove the kombu.
3. Soak the wakame in a small bowl with water until it expands, then drain.
4. In a small bowl, blend the miso paste with a ladle of the hot water from the pot until smooth.
5. Add the wakame to the pot and stir in the miso mixture. Do not let the soup boil.
6. Cut the tofu into small cubes and add it to the soup.
7. Chop the green onions and add them right before serving. Adjust seasoning with soy sauce.

Notes

• Use silken tofu for a softer texture.
• Garnish with additional green onions if desired.
• Serve hot as a starter or alongside rice dishes.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Japanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.