Bonito-Infused Miso Soup with Tofu and Wakame
A comforting Japanese soup combining earthy miso broth with delicate tofu cubes, seaweed, and the smoky depth of bonito broth. This japanese-inspired soups (vegetarian option) ready in about 20 minutes pairs bonito flakes, water, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 3, 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.
Ingredients
- 1/2 cup bonito flakes
- 4 cups water
- 3 tbsp white miso paste
- 6 oz, cut into 1/2-inch cubes silken tofu
- 2 tbsp dried wakame seaweed
- 1 stalk, thinly sliced green onion
- 1 tsp soy sauce
Instructions
- Step 1: In a medium pot, bring 4 cups water to a gentle simmer over medium heat. Add 1/2 cup bonito flakes, simmer for 5 minutes, then strain the broth through a fine sieve, discarding the flakes.
- Step 2: Return the strained broth to the pot and lower heat to low. Whisk in 3 tablespoons white miso paste until fully dissolved, taking care not to boil the soup to preserve miso's flavor.
- Step 3: Add 2 tablespoons dried wakame seaweed and 6 ounces cubed silken tofu to the broth. Simmer gently for 3 minutes until seaweed rehydrates and tofu warms through.
- Step 4: Stir in 1 teaspoon soy sauce for seasoning, then ladle soup into bowls.
- Step 5: Garnish each bowl with thin slices from 1 green onion stalk for a fresh, mild onion flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bonito-Infused Miso Soup with Tofu and Wakame take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bonito-Infused Miso Soup with Tofu and Wakame?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bonito flakes from drying out.
Can I substitute ingredients in Bonito-Infused Miso Soup with Tofu and Wakame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bonito-Infused Miso Soup with Tofu and Wakame for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bonito-Infused Miso Soup with Tofu and Wakame vegetarian option?
Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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