Authentic Kyoto-Style Miso Soup with Fresh Tofu and Wakame

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate, umami-rich broth embodying Kyoto's culinary tradition, featuring silky tofu and rehydrated seaweed simmered to perfection. This Japanese-inspired soup recipe (vegetarian), ready in about 25 minutes, pairs dashi stock, white miso paste, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 cups dashi stock in a small saucepan over medium-low heat until it reaches a gentle simmer, avoiding boiling to preserve delicate flavors.
  2. Step 2: Remove from heat and whisk in 2 tablespoons white miso paste until fully dissolved, then add 140 grams cubed firm tofu, 2 grams rehydrated wakame seaweed, 1/2 cup sliced shiitake mushrooms, 1/4 cup sliced green onions, and 1/2 teaspoon grated fresh ginger.
  3. Step 3: Return to low heat and simmer for 3 minutes until fragrant and ingredients are warmed through, stirring gently to prevent miso from clumping.

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