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Thick Wakame Leave and Tofu Miso Soup

The flavor, umami (good taste) and texture of thick wakame leaves (mekabu) please your senses.

Ingredients (4 servings)

Mekabu 2 packs (120 g)
Tofu 1/4 cake (80 g)
Myoga (Japanese ginger) 1
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Cut the tofu into 1-cm cubes. Cut the myoga lengthwise into halves and slice diagonally and thinly.
  2. Bring the dashi stock to a boil, add the tofu and mekabu and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the myoga on top.

★ A Note

Gooey mekabu enriches the taste of this miso soup.

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