Wagamama

Miso Soup with Pickles Recipe

Learn how to make authentic Wagamama-style miso soup with pickles at home with this quick and easy recipe. This light, umami-rich broth with silken tofu, wakame seaweed and spring onions makes a perfect starter or light meal. Discover how to balance traditional Japanese flavors in this comforting, low-calorie soup.

Prep

10 mins

Cook

15 mins

Serve

Kcal

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 tbsp white miso paste</li><li class="ingredients-single-item">1.5 liters vegetable stock (low sodium)</li><li class="ingredients-single-item">300g silken tofu, cubed</li><li class="ingredients-single-item">20g dried wakame seaweed</li><li class="ingredients-single-item">4 spring onions, finely sliced</li><li class="ingredients-single-item">100g Japanese pickles (takuan or fukujinzuke, or substitute with finely diced cornichons)</li><li class="ingredients-single-item">1 tbsp mirin (Japanese sweet rice wine)</li><li class="ingredients-single-item">2 tsp soy sauce (light)</li><li class="ingredients-single-item">1 tsp sesame oil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by soaking the dried wakame in a bowl of cold water for about 5 minutes. You'll be amazed how it expands – it'll grow to about 5 times its original size! Once rehydrated, drain it thoroughly and roughly chop if the pieces are too large. Set aside while you prepare the broth.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large saucepan, heat the vegetable stock over medium heat until it's just below simmering point. Don't let it boil vigorously as this can make the soup cloudy. We want that beautiful clarity in our broth, yeah?</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Take about 120ml of the warm stock and put it in a small bowl. Add the miso paste to this bowl and whisk thoroughly until the paste has completely dissolved with no lumps remaining. This method prevents the miso from clumping when added directly to the pot.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce the heat to low and pour the miso mixture back into the main pot of stock, stirring gently to incorporate. Add the mirin, soy sauce, and sesame oil. Remember, miso loses its lovely probiotics and some flavor when boiled, so keep the temperature just below simmering from this point on.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a spoon or ladle, carefully lower the cubed silken tofu into the broth. Tofu is delicate, especially the silken variety, so handle it with love to maintain those beautiful cubes. Add the rehydrated wakame as well, and allow everything to warm through for about 3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the soup is warming, prepare your pickles by draining any excess liquid and cutting them into small bite-sized pieces if necessary. Reserve these for serving – we'll add them at the last minute to maintain their crunch and tangy flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Taste the broth and adjust the seasoning if needed. A touch more soy sauce for saltiness or mirin for sweetness can help balance the flavor to your liking. The soup should have a delicate, umami-rich taste that's not overpowering.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Ladle the hot soup into bowls, being gentle with the tofu. Scatter the sliced spring onions over the top and add a small pile of your prepared pickles to each bowl. The contrast between the hot soup and the cool, crunchy pickles creates a lovely texture and temperature variation. Serve immediately while steaming hot, and encourage everyone to mix in the pickles as they eat.</li></ol>

FAQ for

Miso Soup with Pickles Recipe

What ingredients are used in Miso Soup with Pickles Recipe from Wagamama?

This authentic Wagamama miso soup uses dashi (or vegetable stock), white miso paste, silken tofu, wakame seaweed, spring onions, Japanese pickles (tsukemono), sesame oil, and optional soy sauce. These ingredients create a perfect balance of umami, saltiness and refreshing tang.

How to cook Miso Soup with Pickles Recipe from Wagamama at home?

Learn how to cook Miso Soup with Pickles from Wagamama by first rehydrating wakame seaweed, simmering dashi stock, and dissolving miso paste separately to prevent clumping. Add tofu carefully, then incorporate wakame and spring onions. The key technique is never letting the soup boil after adding miso to preserve its delicate flavour and beneficial enzymes.

Can I substitute Japanese pickles in miso soup if I can't find them?

Yes, while traditional tsukemono (Japanese pickles) are ideal, you can substitute with cucumber pickles, quick-pickled radish, or even kimchi for a fusion twist. The essential element is having something crunchy and tangy to contrast with the soft tofu and silky broth.

Why should you never boil miso soup after adding the paste?

Boiling miso destroys its delicate umami flavour profile and beneficial live enzymes. Always dissolve miso paste in a small amount of hot (not boiling) stock first, then add it to the main pot off the heat or at a very gentle simmer to preserve its nutritional properties and authentic taste.

What's the difference between white miso and other miso pastes in soup recipes?

White miso (shiro miso) is milder, sweeter and less salty than red (aka) or mixed (awase) varieties, making it perfect for delicate soups. It's fermented for a shorter period, resulting in a more subtle flavour that won't overpower the other ingredients in this light soup.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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    "300ml rice vinegar",
    "150g granulated sugar",
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      "text": "While the vegetables are sitting with the salt, prepare your pickling liquid. In a small saucepan, combine the rice vinegar, sugar, water, star anise, cinnamon stick, and peppercorns. Bring to a gentle simmer over medium heat, stirring until the sugar completely dissolves – about 3-4 minutes. Once dissolved, remove from heat and let the mixture cool slightly for about 5 minutes with the spices still in it to infuse."
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      "name": "Combine",
      "text": "Strain the pickling liquid through a fine sieve to remove the whole spices, then pour the warm (not hot) liquid over the vegetables in a clean bowl. Make sure all vegetables are fully submerged – if needed, place a small plate on top to keep them under the liquid."
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Wagamama

Miso Soup with Pickles Recipe

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Miso Soup with Pickles Recipe from Wagamama?

How to cook Miso Soup with Pickles Recipe from Wagamama at home?

Can I substitute Japanese pickles in miso soup if I can't find them?

Why should you never boil miso soup after adding the paste?

What's the difference between white miso and other miso pastes in soup recipes?