Authentic Tokyo-Style Miso Soup with Wonton and Tofu

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 balance of umami-rich miso broth, silky tofu, and crispy wontons for a comforting Japanese classic. This Japanese-inspired soup recipe (vegetarian), ready in about 25 minutes, pairs dashi stock, miso paste, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 15 min Cook: 10 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 4 cups dashi stock, 1 piece kombu, and 1 tbsp mirin. Bring to a gentle simmer over medium heat for 10 minutes. Remove kombu and discard.
  2. Step 2: Whisk 2 tbsp miso paste and 1 tsp sugar into the pot until fully dissolved. Reduce heat to low and keep warm.
  3. Step 3: Meanwhile, press tofu to remove excess moisture. Cut into 1/2-inch cubes. In a skillet, heat 1 tbsp oil over medium heat. Add tofu and cook for 3-4 minutes until golden and crispy. Remove and set aside.
  4. Step 4: Fill wonton wrappers with 1 tsp mashed tofu and 1 tsp finely chopped green onions. Seal edges and fry in hot oil until golden (about 2 minutes). Add to the soup.
  5. Step 5: Ladle miso soup into bowls, top with crispy tofu, fried wontons, and 1/4 cup chopped shiso leaves. Serve immediately.

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